A South Jersey native, Chef Britt Rescigno’s passion for food and community has been a life-long love affair. Growing up next door to her grandparents’ restaurant, Allen’s Clam Bar, she developed an early appreciation for North Atlantic seafood and the significance of using fresh, local ingredients. From a young age, Chef Britt was actively involved in the restaurant, and by the age of thirteen, she was already demonstrating her culinary prowess as a line cook.

Eager to refine her culinary skills, Chef Britt enrolled in the prestigious Culinary Institute of America, graduating in 2009. She then completed an externship at the Wequassett Resort and Golf Club under the mentorship of Bill Brodksy. Her culinary career soon took off, leading her to California where she worked as the Sous Chef at Scratch, helped open and manage Nom Burger, developed culinary concepts at Tap’t Beer and Kitchen, and created the underground popup concept, Nox Farm to Table.

In 2019, she returned to the East Coast to serve as Executive Chef at Delaware Avenue Oyster House in Long Beach Island, NJ., and by 2022, she spent her time traveling extensively as a consulting and pop-up chef, orchestrating dinners and events nationwide.

In 2023, she and her partner, Chef Kinsey Leodler, co-founded Communion Bay Supper Club, a pop-up dinner series with events taking place across the country.

Chef Britt has showcased her talents on numerous Food Network competitions, winning Chopped in 2019 and placing second in Chopped Champions in 2020. She “Beat Bobby Flay” with her grandmother’s chicken and dumplings in 2019, and competed against Alex Guernachelli in 2022, before going on to win Guy’s Grocery Games TOC play-in, ultimately cooking her way into the final four of Tournament of Champions, Season 4 and Season 5.

Today, Chef Britt is one half of the driving force behind Fiamma, where she leverages her talents and expertise to create a dynamic and innovative culinary program.

Chef Kinsey Leodler is a seasoned culinary expert with a deep appreciation for different flavors and cuisines, cultivated through her extensive travels and experiences.

Raised in Southern California, Chef Kinsey’s culinary journey started as soon as she could hold a knife, but her professional career officially took off in 2012, while working under Chef Deborah Scott at the acclaimed Island Prime Steakhouse in San Diego. After relocating to the Pacific Northwest, she fell in love with kitchen management, spending several years with one of the nation’s largest sports restaurant corporations, where she was assigned to various corporate restaurant locations with the mission of improving operations and metrics. From there, Chef Kinsey served as the General Manager of Two Doors Down, a beloved Seattle burger and beer bar, before taking on the role of Director of Operations for a Seattle celebrity chef and Top Chef alum.

Driven by her belief in the power of food to bring people together and create memorable experiences, in 2023 she co-launched Communion Bay Supper Club with her partner, Chef Britt Rescigno. This innovative and customizable pop-up dinner and event business merges their expertise and passions to offer unique culinary events from coast to coast.

Chef Kinsey's vast experience across all areas of hospitality, combined with her passion for building community through food, have enabled her to thrive in this ever-evolving industry. As co-founder of Fiamma, she is thrilled to serve as the operational backbone of the restaurant, but you’ll often find her in the kitchen perfecting her chocolate budino or tinkering with new recipe ideas.