Executive Chef Claudio Cavalleri

Chef Claudio believes that eating is a way to bring people together and, through his offerings, he expresses the desire that we all have: to share our happy moments with others. His creations are a modern, innovative interpretation of traditional Mediterranean recipes so full of history, culture and feelings. Hence, his choice is to create dishes where “tradition marries innovation.”

Born in Como, Italy, Chef Claudio Cavalleri began his culinary journey at a young age, working at his aunt’s restaurant on Lake Como. He has since studied and worked around the world, from the School of Art in Sorrento, Italy, to Michelin Star Chef Fabio Baldassarre’s restaurants in Rome and Greece, in Ibiza at Cipriani, as well as, at celebrated Chef Terrance Brennan’s multiple restaurants in New York City.

Chef Claudio’s early appreciation for Italian cuisine, coupled with his vast international experience and love of Levantine spices and ingredients, establishes the roots for a bigger and more complex culinary menu. Because of this, Chef Claudio embraces a traditional yet innovative style.

Chef Ozcan Ozan

Chef Ozcan started cooking at the age of 12, assisting his mom in his hometown of Izmir, Turkey, located on the Aegean coast. He spent summers fishing along the plentiful coastline and picking fresh fruits and vegetables from a local field to be used for jams and salads.

Before attending cooking school in the U.S. at the highly regarded LeCordon Bleu, Ozcan traveled throughout Europe honing his skills kitchens in London and Paris. Since becoming a member of the James Beard Association and cooking for the 1995 James Beard Awards Dinner, Ozcan has presented both Mediterranean and Turkish cuisine at numerous demonstrations and conferences throughout the U.S.

Chef Ozcan owned and managed award-winning restaurant Sultan’s Kitchen, which was featured in the Boston Globe and was voted “Best Middle Eastern Restaurant in Boston” by Boston Magazine. His culinary creations were published in the book Sultan’s Kitchen, which sat atop Amazon’s best sellers list for Mediterranean Diet Cookbooks.

Chef Ozcan is working closely with Executive Chef Claudio Cavalleri, serving Bostonians modern, Eastern Mediterranean cuisine at Servia.

Chef Jordan Veiga

Jordan Veiga, the Pastry Chef at Servia, was born into a family of bakers and cooks. It is no surprise that he dove into the world of cuisine with such passion from an early age.

Raised by a single mother, Jordan was always in the kitchen helping and was fascinated by the meals his mother created. He wasted no time in picking up his family cookbooks to find new pastries and desserts to create.

During his time at Johnson and Wales, Jordan was offered a position as the Pastry Chef at Julian’s Restaurant when he was just 21 years old. He then went on to receive multiple awards for Rhode Island’s best ice cream and baked goods. Upon graduating from JWU in 2015, Jordan focused on fine-tuning his craft, both technically and culturally, in Martha’s Vineyard.

Jordan is excited to be part of the team at Servia and looking forward to serving excellence and passion in every dish.

Patrizia A. Chambers

Born and raised in Italy, Patrizia was destined to become a professional chef. Her family delighted in a “bella cucina” (beautiful kitchen) and the revelry that went along with creating memorable dishes.

Multi-talented, she first trained as a lawyer, but her love of cooking prevailed. She went on to train and work in both Europe and New York City for several Michelin-starred chefs. Since coming to the South Shore of Boston over a decade ago, she created a culinary learning program which melded the Italian language with signature dishes from various regions of Italy, in addition to, running and owning her own eponymous restaurant, Patrizia’s in Plymouth, Massachusetts, which was a landmark for years.

“Having the opportunity to make guests feel as comfortable as if they were at home, and to make their evening or special celebration an unforgettable memory,” is how Patrizia describes the highlight of her culinary career. Cited by many for her keen eye for detail, passion for style and current trends, Patrizia has successfully managed countless corporate receptions, social events and wedding rehearsal dinners.

Patrizia is thrilled at the opportunity to join the team at Servia and create memorable events for her patrons.