In keeping with the Italian tradition of serving only the freshest, local ingredients; treating guests as family; offering only the best wines and house-made pastas in warm, welcoming surroundings...This is Rosso, Italia. An exceptional restaurant, created by Brad Friedlander & Family.
Brad Friedlander has chalked up over 40 years in the restaurant business. He’s hands-on. Multi-tasking. Able to disseminate what makes a restaurant work superbly and what simply doesn’t cut it. His mantra? “It’s all about innovation, perfection and execution.” It shows. In each and every one of his three award-winning restaurants. Brad’s clientele know him by name. Respect him. And understand that there is very little he won’t do to make their dining experience remarkable. Simply put. The formula works. Brad Friedlander has been the architect behind a dozen different restaurants, some of them positively groundbreaking. "Things go wrong every day, but it's part of what I love about this business," he says. "It's all-consuming. If you want to be successful at this business, you have to give it everything. I'm here 18 hours a day and I love it. It's never been about money for me; it's always been about the food."
Joe Lang's first stint in the restaurant industry began when he was just a freshman in high school. While he was just bussing tables there, he knew that working in restaurants is what he wanted to do. After working a few years as a line cook at Mom's Diner (owned by Brad Friedlander), he decided to pursue a professional culinary degree. Joe entered and ultimately graduated from the International Culinary Arts and Science Institute outside of Cleveland, Ohio. With real-life experience and a degree under his belt he began working at some of the hottest restaurants in Cleveland. Joe has worked at Boulevard Blue, Paladar Latin Kitchen, Washington Place, and was the chef de cuisine at Flour Restaurant for seven years. In 2017, Joe was approached by Brad Friedlander to take top spot as Executive Chef for his restaurants, Red the Steakhouse and Moxie, (a 22-year old, American culinary institution) in suburban Cleveland. He remains at the helm today, as he witnessed the decision to close Moxie to make way for the subsequent opening of Blu, the Restaurant, a newcomer to the Cleveland scene that specializes in fresh seafood. Now, Joe is bringing you a completely unique experience that is Rosso Italia.
It's no surprise that Julian Kuczma is a chef, given that he is a second generation foodie. Growing up with his mother, Heidi Robb, a culinary authority, and step-father Brad Friedlander, he was exposed to any and all types of food beginning at a very young age. Julian first began working for Brad when he was just 15 years old, and it was then he realized how enthusiastic he was about food. After high school, he began as a line cook and by age 24 was the sous chef at Moxie and later, Red the Steakhouse. Now, at both Rosso Italia and Blu the Restaurant, Julian's creativity shines in every dish he makes. He is always looking to create something that is completely innovative.
Anthony (Tony) Lucas knew he wanted to be chef at a very young age. Growing up watching cooking shows, he realized very early that this is what he wanted for his career. At age 16 he began working his first job in a restaurant, a dishwasher and eventual cook at Blazin Bills in Hiram, OH. Tony went on to attend and graduate from Pennsylvania institute of Culinary Arts. He has worked at restaurants all over the country, such as the notable Commander's Palace in New Orleans and Dankos in San Francisco, just to name a few. He even had a stint in Athens, Greece during the 2004 olympics. He returned to Cleveland in 2006 and has worked at local restaurants Paladar Latin Kitchen, Boulevard Blue, and Flour. He has been with Brad Friedlander and his restaurants in 2017 as a Sous Chef at both Moxie and Red the Steakhouse. He continues his hard work today at Blu the Restaurant and Rosso Italia, showcasing his exceptional talent.