Chef Gordon Finn has always been passionate about food. A Capital Region native and Shaker High School graduate, he attended the Culinary Institute of America, graduating in 2004. He then spent two years in Italy, studying at the Slow Food School in Jesi and training at Gia Sotto L’Arco in Puglia, Acquamatta in Tuscany, and La Lucanda in Lombardy, where Chef Luca Brasi mentored him in reinterpreting traditional Bergamasco dishes.
In 2006, Gordon came back to the United States and started his career at Alto in New York City, first working with Chef Scott Conant and later with Chef Michael White. The New York Times awarded Alto a three-star review, and it earned two Michelin stars for two consecutive years. Gordon collaborated with Altamarea Group on several international ventures, including locations in Hong Kong and London, as well as serving as Executive Chef on New York City's Upper East Side.
His extensive Italian culinary background, paired with his passion for hospitality and his ability to bring modern influences to classic Italian cuisine, has paved the
way for his next exciting venture.
Gordon Finn is now utilising his broad culinary expertise and leadership as the Executive Chef of Catering at Mazzone Hospitality. With a unique mix of tradition
and innovation, Gordon strives to enhance the dining experience, making every meal a memorable culinary adventure.
