Dedicated restaurant service
Above anything else, Bettaso restaurant values people…
Both our customers and our team members are what’s most important for us!
Our dedicated, service-oriented team works hard both back at the kitchen and around the tables in our dining hall…
We want you to feel our friendliness and courtesy, as well as the hard work that our cooks input to all the meals we serve!
Desserts Sous Chef
Robert Newton is the chef and owner of Brooklyn's Nightingale Nine, Wilma Jean and Smith Canteen in Carroll Gardens as well as the newly opened Black Walnut in Boerum Hill. Newton looks to both his years of travel throughout Asia and his Arkansas roots to create memorable, inviting dining experiences that feature his distinct, locally sourced interpretations of the diverse cuisines of Asia and the American South.
Poissonnier Sous Chef
Derived from French culinary terminology, a poissonnier sous chef is the cook, responsible for preparing and serving all the dishes that have fish ingredients.
Saucier Sous Chef
Cary curates our delicious collection of sauces. She’s a master for preparing meat, fish and vegetable sauces, the ones you’d love to dip your bread into!
Grillardin Sous Chef
Steven is the chief for any grilled dish. Be it a fish, a piece of veal, lamb or a pork loin – be sure that under his supervision it will be grilling and smoking!
Friturier Sous Chef
Peter is the person, who’s responsible for all the dishes that are deep fried in oil or any other animal fat… So the next time you order French fries, you’ll know whom to thank for it!
Saucier Sous Chef
Mary takes a good loving care for any vegetable related cooking… She finds special joy in being a vegetable sous chef, as she’s been a vegetarian for more than 20 years by now!
Gary works at Bettaso longer than anyone else. That kind of tenure’s length allows him to provide mindful advice to all the newcomers, including other waiters, whom he presides over…