Our Team

Chef Joseph Nardo
CHEF/OWNER
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In the COVID-19 quarantine of 2020, Chef Joseph Nardo would pass the time by making handmade pasta every night. When his friends and family saw his stunning creations on Instagram, they were constantly asking for him to start delivering it. Joe realized that most people don't have access to fresh, handmade pasta in their own homes. He felt strongly that the average home cook should not have to travel to a fancy restaurant for the best quality handmade pasta; this was the start of Nardello's Fresh Pasta. 
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Chef Joseph Nardo grew up in a small town South of Boston, where his family quickly noticed a curiosity for food. Joe's interest was initially sparked in the kitchen of his first teacher, his grandmother, which is where he first developed a love for food. His love of cooking quickly turned into an obsession, landing him at No. 9 Park in Boston, MA where he eventually rose to the position of Sous Chef. This was Joe's first introduction to fine dining, but certainly not his last.
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With time, Chef Joe's ambitions grew, and he felt it was time to seek a job at the one restaurant he had always dreamed of working at as a kid, The French Laundry. Some time was spent there refining his skills and increasing his speed but like every cook, it was eventually his time to move on. Chef Joe joined the team at Lazy Bear in San Francisco, CA where he honed his skills even further until the restaurant shutdown of 2020.
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Throughout Chef Joe's career, he's always felt a love for making one thing - pasta. Nardello's Fresh Pasta is the cumulation of Chef Joe's love for pasta, experience, determination, and tireless effort to bring fine dining to your home kitchen.
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Chef William Treff
DIRECTOR OF CULINARY OPERATIONS
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Chef Will Treff joined the Nardello’s Fresh Pasta team almost immediately after its conception. Being a Chef, who was also out of work due to COVID-19, he naturally gravitated towards the pasta table whenever there was work to be done.
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Chef Will grew up just outside of Boston, MA before attending the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Will returned to Boston and began his career as a line cook in the Barbara Lynch Gruppo. His first position was at B and G Oysters. It was here that Chef Will mastered the art of seafood cookery before transferring within the company to No 9 Park, Barbara Lynch’s flagship restaurant. This was the first time Chef Will and Joe crossed paths, but it was not the last time they would work together.
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After one year spent managing the Fish section at No 9 Park, Chef Will moved on to work as Sous Chef at The Salty Pig in Boston, MA. Chef Will developed a love for making his own charcuterie as well as pasta before leaving The Salty Pig to work as Sous Chef at Row 34, also in Boston, MA. During Chef Will’s time at Row 34, the team was awarded Best Seafood Restaurant in Boston. This is not an easy feat to earn in a city surrounded by water.  
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Eventually, Chef Will set his sights on the West coast, specifically San Francisco. Will took a chance and relocated without full understanding of where he would work but was quickly offered a stage and eventually a position at Lazy Bear. It was at this 2 Michelin star restaurant that he developed an appreciation for keeping things simple while letting the ingredients shine.