Dedicated restaurant service
Above anything else, Bettaso restaurant values people…
Both our customers and our team members are what’s most important for us!
Our dedicated, service-oriented team works hard both back at the kitchen and around the tables in our dining hall…
We want you to feel our friendliness and courtesy, as well as the hard work that our cooks input to all the meals we serve!
Desserts Sous Chef
Diane has a sweet tooth for everything…sweet! As a dessert sous chef she’s responsible for delighting you with anything nice, from a cheesecake to a creme brûlée!
Poissonnier Sous Chef
Derived from French culinary terminology, a poissonnier sous chef is the cook, responsible for preparing and serving all the dishes that have fish ingredients.
Saucier Sous Chef
Cary curates our delicious collection of sauces. She’s a master for preparing meat, fish and vegetable sauces, the ones you’d love to dip your bread into!
Rotisseur Sous Chef
As a rotisseur sous chef, Michale cooks all our roasted and braised meats. He’s the person to get your steak done medium rare, well done or rare with blood…
Grillardin Sous Chef
Steven is the chief for any grilled dish. Be it a fish, a piece of veal, lamb or a pork loin – be sure that under his supervision it will be grilling and smoking!
Friturier Sous Chef
Peter is the person, who’s responsible for all the dishes that are deep fried in oil or any other animal fat… So the next time you order French fries, you’ll know whom to thank for it!
Saucier Sous Chef
Mary takes a good loving care for any vegetable related cooking… She finds special joy in being a vegetable sous chef, as she’s been a vegetarian for more than 20 years by now!
Gary works at Bettaso longer than anyone else. That kind of tenure’s length allows him to provide mindful advice to all the newcomers, including other waiters, whom he presides over…