Ristorante Abruzzi tells the tale of two places that owner, Mark Chatfield, considers home: West Virginia & Italy. Our menu pays homage to Chatfield’s heritage through recipes that have been handed down for generations. Chef Chase adds his influence in modern Appalachian cuisine, promising a memorable meal, rich in tradition and flavor.
About Ristorante Abruzzi
Where Italian heritage meets modern Appalachian cuisine.
Meet the Chef
Chef Chase Collier
James Beard Award Semifinalist
Chef Chase Collier was born and raised in Southwest Virginia in the coalfields of Wise County. He grew up in a family of strong matriarchs, who shared their love through cooking. Sunday family dinners were always highlighted by Appalachian inspired dishes. His parents were foodies before the term was coined, and made sure to introduce him to other cultures through their food. Chef Chase started working in the restaurant industry at age 14, waiting tables. After graduating high school, and attending college Chef found his passion in the kitchen. The late Chef Nick Brewer took on Chef Chase as an apprentice, and taught him classical French cooking techniques. Chef Chase served as the sous chef at the Block Restaurant and Wine Cellar on Capitol Street for 3 years under Chef Anthony LeRose.
Chef Chase then worked under Chef Dennis Harris and sous chef Luis Sanchez at Edgewood Country Club, gaining experience in catering and events. While serving as Executive Chef here at Abruzzi, Chef Chase has led his team to multiple awards at Taste of All 2022 including: Best Appetizer, Judges Choice Award, and the Craig Casto Best Newcomer Award. Chef is active in the community, and has participated in charitable events such as Feast of All. Chef believes strongly in using the freshest local ingredients to deliver his own unique Appalachian influenced take on Italian. Chef Chase currently resides in Saint Albans and lives with his fiancée Breanna and two sons.
