Expect to find approachable Italian classics as well as modern interpretations on the traditional dishes.
MEET THE CHEF: Fabrizio Pintus
The Italian-born and -trained Fabrizio Pintus, now leads the kitchen as executive chef at Prezzo in Boca Raton. From an early age, Pintus enjoyed cooking together with his family; especially with his grandfather, who spent much of his life as a chef in Africa. He began his culinary career in 2003, after receiving his university degree. Pintus held various restaurant kitchen positions in towns surrounding Milan as well as spending a summer on the island of Sardinia, Italy.
In 2007, Pintus left Italy and spent time in restaurant kitchens all over Europe. He worked his way up to a Junior Sous Chef title at the 5-star Hotel Danai Beach Resort in Nikiti, Greece before moving on to the 5-star Hotel Merrion in Dublin, Ireland. In 2011, Chef Pintus decided to take the leap to Miami, Florida to work with Valeria Longoni in the reopening of the famed Tiramesu Restaurant. Before officially opening, Pintus spent a summer training with Chef Enrico Bartolini in his Michelin 2-star, name-sake restaurant in Milan. He returned to Miami in the Fall of 2011 as the Executive Chef at Tiramesu until it’s closing in 2017. Pintus then took a position on the East coast of the United States as Executive Chef at Il Fornaio in Santa Clara, California. He is now back in South Florida bringing his talents and years of experience to Prezzo.
In every kitchen he has worked in over the years, Chef Pintus listens to the preferences of the locals while offering freshness, balance and variation to his menu. As an Italian native, he seeks to keep traditional Italian cuisine alive by preparing the dishes he grew up with but still adding his own contemporary touches. Learning the different cultures and cuisines during his extensive years of travel has led to his passion for cooking and taught him the importance of working in a diverse environment and being a team leader.
Pintus brings his dedication to every team he works with. His number one priority is to provide an excellent dining experience to his guests through consistency, passion and communication. There are no short cuts when it comes to cooking a good meal. Pintus likes to take the necessary time to prepare each dish by creating stocks from scratch to simmering sauces for hours to get the right reduction. Pintus enjoys bringing back the authenticity of Italian cuisine.
When not in the kitchen, you will find Pintus reading, playing soccer or spending time at the gym or beach. He is currently married and lives in South Florida with his wife and Boston terrier, Maya.
Yes, advance ticket purchase is required. Events typically sell out quickly. To maximize your chances of getting the date, time, and number of tickets you prefer, please book well in advance.
While every event will include a Welcome Cocktail, some dinners will have pairings and others will have alcohol for purchase.
Please be sure and let us know if you (or anyone in your group) has a dietary restriction (e.g. vegetarian, diabetic, allergy, etc.) when you purchase your tickets. Some of the restaurants can accommodate while others can’t. This is a case by case issue. Please reach out to us directly at Matt@craftfoodtours.com
We do not provide a waiting list. If a date and time is sold out, there is always a good chance that someone may drop out. Please email us to let us know what date you are interested in if you do not see availability.
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The Wine Room Kitchen & Bar has over 2,000 unique wines, 100+ artisanal cheeses and charcuterie from around the globe, and an eclectic menu.