When he turned around 10 years old, Andrew Brow went to Pizzeria Paradiso. As he began looking at one of the cook’s paintings, their eyes met, and something special took place: The cook threw him a pizza dough.
“I stuck it, and I threw it back up to him,” he stated. “He made my pizza and cooked it. Fast ahead to today, and Brow, 34, is the quickly-to-be new owner of Pizzeria Paradiso, which he will retool and rename HighBrow Wood Fired Kitchen + Bar after he assumes possession of the business in September.
It’s nearly lifestyles becoming a complete circle,” Brow said.
A graduate of Smith Vocational and Agricultural High School, Brow stated that the first time his class from JFK Middle School toured Smith Vocational, he knew he wanted to go thereafter, and he was given a tour of its kitchen.
Brow, who lived in Forest Park in Springfield earlier than transferring to Northampton while he becomes 10, said he grew up being exposed to one of a kind types of meals, consisting of Vietnamese meals from families within the Forest Park neighborhood and a Dutch-Indonesian pre-school trainer who had shitake mushroom logs in her backyard, and who taught him and his class the way to roll sushi. He also credits Northampton’s status as a “funky meals metropolis.
Currently, Brow manages Pizzeria Paradiso, Mama Iguanas, and Spoleto Restaurant for Pizzeria Paradiso’s founder, Claudio Guerra. Brow first started out working for Guerra when he was sixteen at Spoleto Express, and he went on to work in eating places in such locations as North Carolina and East Longmeadow. He assumed his modern function working for Guerra in January of this 12 months. Guerra changed into additional attire at Brow’s wedding ceremony. Of Brow, Guerra said, “He’s a passionate, proficient chef.
Another key parent in Brow’s career was Bill Collins, who first hired him at Spoleto Express. Brow worked for Collins at Center Square Grill in East Longmeadow before coming to Guerra’s paintings in his current role.
While the plan initially was for Brow and Guerra to grow to be companions in Pizzeria Paradiso’s ownership, Brow ended up deciding to shop for it outright.
I’m now not a rich youngster,” he stated. “This is all of the eggs in the basket.
It’s time for some sparkling blood,” stated Guerra of the sale. “What the eating place deserves is to have an owner-operator. Guerra stated he will still personally oversee the construction, and he’s not leaving the restaurant business commercial enterprise. I’ve given younger kids,” stated Guerra. “I’ll be doing this for a while. The home of Pizzeria Paradiso on Crafts Avenue turned into a unique region for Spoleto. However, Guerra said he’ll not pass over it because he’ll get to consume there now and handiest cognizance on playing his food. He stated he and Brow have worked out a deal that they’ll get to eat at each other’s eating places free of charge.
I am driven by way of my worry of failure,” said Brow, on whether or not he is anxious approximately buying the restaurant. “I’ve seen quite a few locations cross down, and I’ve seen several places skyrocket to the top.”
On why he’s now not simply maintaining the old name, Brow stated, “as it’s no longer the antique eating place. It’s a new eating place, and it’s a brand new imaginative and prescient, a new concept. It’s going to appear exclusive.
Brow stated he chose the name HighBrow as a mixture of his call and because the definition of highbrow is “rarefied, state-of-the-art and taste.” However, he selected to position a wood-fired oven at the restaurant’s emblem so that the effect wouldn’t be because it’s a first-class eating status quo. He also stated the call was initially devised via former metropolis councilor and friend Jesse Adams. At the middle of the HighBrow concept are Pizzeria Paradiso’s two timber-fired ovens imported from Italy. That’s the basis of my restaurant,” he said.
