Straight from the kitchens of New York’s most recognized Italian restaurants, Wade Moises enhances Sassi’s cuisine with his extensive experience in crafting Italian meals that are authentic both in flavor and presentation style.  As Executive Chef, Moises cultivates Sassi’s seasonal and ingredient-driven menu with an emphasis on fish, pork, rustic breads, handmade pastas and fresh vegetables and herbs.  Throughout his 15-year career, Moises has traveled in Italy, refreshing his tastes and perfecting his skills.

With a passion for food, the personable and animated Moises consistently experiments with new and seasonal elements that add a modern flare to classic Italian dishes.  Prior to joining Sassi, Moises assisted in the planning and opening of Mario Batali’s Lupa Osteria Romana in New York City where he served as Sous Chef/Chef di Cuisine.  At Lupa, Moises prepared up to 250 dinners each night at the 70-seat restaurant.  A recognized top chef, Moises has received rave reviews from The New York Times for his cuisine and preparation of handmade salami and cured meat products.  In 1997, Moises followed his dreams to New York City where he began his culinary career as Sous Chef at Monzu.

One year later, Moises took his talents to Babbo Enoteca Ristorante where he first worked under Chef Batali as a grill cook.  In his early years, Moises worked in numerous restaurants and resorts in Vail, Colo. where he developed his passion for cooking.  In 1995, Moises moved to New York to attend the Culinary Institute of America.  While gaining a formal education in culinary school, Moises held culinary externships at Mary Elaine’s at The Phoenician Resort and The Terrace in Arizona.