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Corporate Executive Chef, Gennaro Ferrigno, was born in 1939 in Naples Italy. He came from the streets of war torn Southern Italy as a "Scugnizzo" (street urchin) to becoming an award-winning Chicago chef before co-founding That's Amore.

Gennaro (known to us as "Cheffy") is a critic of "short-cuts" and chain restaurant automation, demanding that all dishes from That's Amore's kitchen be made from scratch. "Freshness and simplicity is the soul of authenticity," is Gennaro's credo to all those who apprentice with him. This uncompromising commitment to excellence has been the driving force behind That's Amore.

Chef Gennaro still spends much of his time working in our restaurant's kitchens. Because Gennaro created our entire menu, he takes a personal interest in ensuring our guests quality and value. The next time you are in That's Amore, ask to say hi to Cheffy!

“High on the list is That’s Amore where the food is as good as Mama used to make (maybe better, depending on your mama) and just as abundant.”
                                                                                         "Baltimore Magazine"

“A cross between a restaurant and a celebration.”
                                                                            " Washingtonian Magazine"

“…the warmth of the service and food make it an ideal place to bring the kids. Waiters don’t miss a beat…”
                                                                                               " Where Magazine"

“…the service is excellent, with well trained, enthusiastic waiters who know how to tune in to each table…”
                                                                                          " The Baltimore Sun"

“Large steaming dishes of savory pastas, fresh seafood, veal and so much more are enough to feed the heartiest of appetites”
                                                                                                        " Bon Appetit "

“The steak is also terrific, a couple of thick sirloins on the platter, best ordered napoletana style so they come buried in red and green peppers, onions, mushrooms, and served with crisp garlic potatoes.”
                                                                  " The Washington Post Magazin"

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