A South Jersey native, Chef Britt Rescigno’s passion for food, hospitality, and community has been a lifelong love affair. Her childhood home sat next door to her grandparents’ restaurant, Allen’s Clam Bar, where she developed an early appreciation for North Atlantic seafood and the fresh ingredients grown on the farms and in the gardens of New Jersey. She began working at the restaurant before school and throughout her childhood, eventually stepping onto the line as a cook at just thirteen years old, where she began honing her craft and developing her skills as a chef.

Chef Britt attended the acclaimed Culinary Institute of America before completing an externship at Wequassett Resort and Golf Club under Bill Brodsky. Her culinary career took her to California, where she served as Sous Chef at Scratch, helped open and manage Nom Burger, developed culinary concepts at Tap’t Beer and Kitchen, and created the underground farm-to-table pop-up Nox Farm to Table. She later returned to her East Coast roots as Executive Chef at Delaware Avenue Oyster House in Long Beach Island, New Jersey. Chef Britt has traveled extensively as a consulting and pop-up chef, creating culinary experiences and producing dinners and events across the country.

Chef Britt has competed on numerous Food Network culinary competitions, winning Chopped  and placing second on Chopped Champions. She bested Bobby Flay with her grandmother’s chicken and dumplings, and she competed against Alex Guarnaschelli before winning the Guy’s Grocery Games Tournament of Champions play-in. She went on to cook her way into the Final Four of Tournament of Champions in Seasons 4, 5, and 6. Chef Britt has recently appeared on the Food Network as a judge on multiple culinary competitions.

Her career reflects a lifelong connection to food, from the family restaurant where she learned the fundamentals of cooking to nationally recognized culinary competitions and kitchens across the country. That combination of technical skill, competitive experience, and deep roots in community is at the heart of Chef Britt’s approach to hospitality.