Chef Michael Buttacavoli never aspired to run two types of restaurants. But he soon will be, thanks to a little luck and a lot of hard work.
“Having two concepts wasn’t necessarily my go-to [plan], but things have a way of falling in line,” said Buttacavoli, executive chef for the upscale Cena, as well as a casual restaurant that will open next door in the coming months.
“Cena has been doing well and the space next to it opened up, so it made sense. It’s the perfect formula for me to…
