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Our Restaurants

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Founded in 2009 by Chef/Owner Joe Cassinelli, Alpine Restaurant Group has a growing footprint throughout Greater Boston with its flagship restaurants, Posto – a modern take on the traditional Italian trattoria with a strong focus on wood-fired Neapolitan pizzas – The Painted Burro – an upscale Mexican kitchen and tequila lounge and it’s newest member, Rosebud American Kitchen & Bar, a down-to-earth restaurant serving regional comfort food. The group will continue to expand its presence in the region with new locations of Posto and The Painted Burro across New England.

The Alpine Group: Our Team   

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Joe Cassinelli Founder

Raised by a food-loving Italian family in Milford, Massachusetts, Joe Cassinelli has early memories of his Nonna’s handmade pastas drying in the kitchen and preparing meals at home for his…

Raised by a food-loving Italian family in Milford, Massachusetts, Joe Cassinelli has early memories of his Nonna’s handmade pastas drying in the kitchen and preparing meals at home for his encouraging parents. Joe’s childhood interest in cooking and baking led to a job at a neighborhood steakhouse, where he worked as a busboy and dishwasher before trying his hand behind the line one night when the sautée chef failed to show up for his shift. Joe excelled in the role and was soon following in the footsteps of the restaurant’s head chef, a graduate of the Culinary Institute of America who served as a sponsor as Joe applied to the lauded program.

After graduating from the CIA in 1997, Joe quickly accepted a Garde Manger position at Boston’s formidable Seasons restaurant at The Regal Bostonian Hotel to further hone his skills under the leadership of CIA alumni Chef Peter McCarthy.

Moving from one Boston landmark to another, Joe took on the role of Poissonier at Mistral, Chef Jamie Mammano’s acclaimed flagship addition to the Columbus Hospitality Group. Joe’s seven years at Mistral refined his craft and taught him the finer points of restaurant management. In 2002, he helped the group open sibling restaurant Teatro as the Executive Sous Chef, and eventually returned to Mistral to helm the kitchen as Chef de Cuisine for two years. After more than a decade with Columbus Hospitality Group, Joe jumped at the opportunity to tackle his first Executive Chef position in 2005 on the opening team of South End restaurant Stella. During Joe’s tenure, Stella quickly became one of Boston’s hottest restaurants, known for its sleek setting and upscale Italian menu.

In 2006, Joe headed to the San Francisco Bay for a firsthand look at the vibrant West Coast food scene. He took the year to explore wine country in the Napa and Sonoma Valleys, fully embracing local industry and viticulture and forging lasting relationships with many talented artisans and producers. Before long, Joe yearned for his East Coast roots, and in 2008 he found himself back in Boston to take the reins at the Columbus Hospitality Group’s Tuscan-inspired venture, L’Andana.

Inspired by his experience with Italian cuisine in various restaurant settings, Joe set off on what would prove to be an invaluable culinary tour of Italy in 2009. He immersed himself in the country’s regional culture and cuisine, and was immediately enamored by the home-cooked food and warm hospitality that was readily integrated into daily life. He sought to carry that heartfelt approach to food and hospitality over to Boston, which he accomplished by founding Alpine Restaurant Group in 2009 and bringing his first solo venture, Posto, to the burgeoning Davis Square neighborhood.

Opening its doors in 2010, Posto embodied the warm, simple elements of Italian hospitality and cuisine that Joe admired, while modernizing the classic trattoria with wood-fired pizzas, grilled meats & fish, handmade pastas and an Italian-leaning wine list. The restaurant’s Neopolitan-style pizza was the first in New England to be certified by the Associazione Verace Pizza Napoletana, an impressive mark of authenticity.

In 2012, Joe expanded his presence in the Davis Square restaurant community and his culinary footprint with The Painted Burro, an upscale Mexican kitchen and tequila lounge that puts a creative spin on authentic regional recipes through local ingredients and modern influences. Joining the restaurants later in 2014 will be Rosebud American Kitchen & Bar, a laid-back restaurant in Somerville.

Joe and Alpine Restaurant Group are currently developing The Painted Burro and Posto restaurants into multiple-unit businesses with locations throughout New England and beyond.

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John Delpha Chef/Partner

Growing up in one of Providence, Rhode Island’s heavily Italian neighborhoods, John Delpha was no stranger to weekends spent around the table with friends, family and the home-cooked food that…

Growing up in one of Providence, Rhode Island’s heavily Italian neighborhoods, John Delpha was no stranger to weekends spent around the table with friends, family and the home-cooked food that followed. Through his teenage years spent in the kitchen at the iconic DiLorenzo’s 1025 Club, John developed an early appreciation for the restaurant industry that only grew during his time spent in the south with the US Army post-college. While living in Georgia and Alabama through his early 20s, John found a fondness for barbecue and grilled oysters that cemented his interest in the culinary world.

After returning to Rhode Island and graduating from Johnson and Wales in 1993 with an A.A.S. in Culinary Arts, John quickly found his footing in the New England food scene. Starting his career as a Rounds and Line Cook while still in school in restaurants such as Al Forno in Providence and Baraonda in New York City gave John the solid foundation he needed to take on greater leadership roles.

In 1997, John found a home in Chef Jamie Mammano’s flagship restaurant Mistral in Boston as the opening Sous Chef.  He worked closely with Jamie on menu development, and even had a hand in the design and installation of the kitchen. It was there that he also met Joe Cassinelli, Mistral’s opening Poissonier and later John’s partner at Rosebud American Kitchen & Bar. His first restaurant Executive Chef position followed in 1998 at Harvest in Cambridge, where he secured a coveted 3-star rating from The Boston Globe.

After years working in some of Boston’s most celebrated kitchens, John took on the high-volume country club setting in 2003 as the Executive Chef of Woodland Golf Club’s four dining venues and banquet facilities. He rejoined Jamie Mammano in 2005 as the Executive Chef of Sorellina, helping guide the restaurant to recognition from Esquire as one of the “10 Best New Restaurants” in the country. From there, John headed to the suburbs as the Executive Chef of the lauded Italian restaurant La Campania in Waltham in 2007.

In 2009, John set out on his own venture and opened The Belted Cow, an American-style bistro in Essex Junction, VT.  As Chef/Owner, John found the creative freedom to pursue his passion for barbecue while cultivating a love of honest, home-cooked food. A true grilling expert, John competed with iQue, a nationally ranked barbecue team of six professional chefs and the first New England team ever to win the Jack Daniel’s World Championship Invitational BBQ in Lynchburg, Tennessee. Alongside his iQue team members, John has amassed more than 30 awards from professional barbecue competitions, including the title of Grilling Champion (2006, 2011) and Grand Champion (2009) at the Jack Daniel’s BBQ.

John’s next culinary pursuit brings him back to the big city to open Rosebud American Kitchen & Bar in Somerville, where he lends his deep and diverse kitchen experience to the down-to-earth neighborhood restaurant and its impressive smoke program.

When he’s not in the kitchen or on the competition circuit, John keeps his grilling skills sharp twice a year at award-winning 17th Street BBQ in Murphysboro, Illinois, where he teaches high-level barbecue courses in whole-hog porchetta and catering alongside such masters as Mike Mills, Sam Jones, Pat Martin and Wayne Mueller. 

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Alec Riveros

Alec Riveros Director of Operations

After working at several of Boston’s most celebrated restaurants and hotels, Alec Riveros brings his extensive hospitality experience and incredible passion for food and wine to his role as the…

After working at several of Boston’s most celebrated restaurants and hotels, Alec Riveros brings his extensive hospitality experience and incredible passion for food and wine to his role as the Director of Operations of Alpine Restaurant Group. 

Alec has a relentless work ethic and is always prepared for the unexpected, both of which are key ingredients in running a successful restaurant group. Under Alec’s direction, the venues of the Alpine Restaurant Group fulfill the philosophy of offering superior hospitality while serving creative, ingredient driven cuisine. His genuine passion and charismatic leadership in building a team of dedicated professionals and providing them with the opportunity to grow within the burgeoning Alpine Restaurant Group is unmatched. Whether Alec is overseeing operations in the front or back of the house, he is always paying meticulous attention to every detail. 

Prior to joining the Alpine Restaurant Group, Alec served as the General Manager at Menton, a Barbara Lynch Gruppo restaurant. As the opening General Manager at Menton, Alec lead a talented and dedicated team that went on to receive national recognition such as: AAA Five Diamond Award, Mobil (now Forbes) Five-Star award, 2010 James Beard Finalist and being named a Relais & Châteaux Property. 

Alec has also held the position of General Manager and Wine Director at Ken Oringer’s Clio and Uni Sashimi Bar as well as General Manager at Jamie Mammano’s Mistral, Mooo, and Lydia Shire’s Excelsior. For four years, Alec worked at the Four Seasons Hotel in Boston in a variety of capacities within both banquet operations for the hotel and at Aujourd’hui, the hotel’s fine dining restaurant. While overseeing the award-winning restaurant, Alec also developed the wine program for the entire hotel and was part of the management team which earned several impressive accolades for the hotel and the restaurant including “Top Wine List” from Food & Wine;  “Award of Excellence” from The Wine Spectator; and the distinguished Mobil (now Forbes) Five-Star award and AAA Five Diamond Award. 

Alec received a Bachelor of Science in Hospitality Management from the Whitmore School of Business and Economics at the University of New Hampshire. Born in Brazil, Alec has traveled extensively and is fluent in Portuguese, French, and Spanish.

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Kim Marshall Director of Media Relations/Events

Growing up in the heart of the Berkshires, Kim Marshallentered the hospitality world at 14-years-old with a job manning the snack bar at a local indoor playground. What truly solidified…

Growing up in the heart of the Berkshires, Kim Marshallentered the hospitality world at 14-years-old with a job manning the snack bar at a local indoor playground. What truly solidified her interest in restaurants though was her part-time hosting position at Trattoria Il Vesuvio in Lenox, a family-owned Italian restaurant that introduced her to home-style cooking and the concept of family meal. Seeking continued understanding of the industry, Kim joined the team at the nearby Cranwell Resort, where sheworkedsummers throughout college.  Under the guidance of her mentor at the resort, Kim learned firsthand the finer points of management and delegation.

After graduating from University of Massachusetts Amherst with a B.S. in Hospitality & Tourism Management, Kim quickly immersed herself in the Boston-area hospitality industry.  Starting her career at Character’s Bar & Grill in the Boston Marriott Cambridge, Kim completed the management trainee program with ease and was soon overseeing all aspects of the restaurant’s lucrative beverage program.  Her steadfast work ethic and strong managerial skills fueled her promotion to Assistant Restaurant Manager at the hotel’sMC2American Bistro only six months after completing the trainee program. 

With two years in Cambridge under her belt, Kim was ready for a change and moved across the Charles to the acclaimed Boston Renaissance Waterfront to become the Restaurant Manager of the hotel’s 606 Congress. During her time at the property, Kim gained valuable experience in the hiring and training of new staff and the development and execution of a marketing plan for a new property opening.  

In March 2009 when a General Manager position became available at Max & Dylan’s, one of Legendary Restaurant Group’s well-known properties,Kim leapt at the chance to move out of a hotel setting andexperience managing a restaurant sans room service. During her timeat Max & Dylan’s, Kim increased sales through her stellarcost management skills, social media implementation and unique approach to staff training programs.  In addition to her managerial duties, Kim happily took charge of the restaurant’s private functions and was known for her mastery of guest relations.  

In her next role as General Manager and Corporate Trainer at Sip Wine Bar & Kitchen, also part of the Legendary Restaurant Group, Kim was responsible for the hiring and training of all GMs and restaurant managers for the group, in addition to managingday-to-day operations at Sip. In 2013, with four years at Legendary Restaurant Group behind her, Kim was eager to grow in a new setting and found the fit she was looking for back across the river as General Manager at The Painted Burro, Alpine Restaurant Group’s casual Mexican kitchen and tequila bar in the heart of Somerville’s Davis Square.   After overseeing daily operations at The Painted Burro for over a year, Kim has recently transitioned into a new position with the group.  Kim now oversees Alpine Restaurant Group’s social media, events, catering and promotions.

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Careers At the Alpine Group

We are always looking for talented people to grow our team. If you or someone you know would like to discuss opportunities available with Alpine Restaurant Group, click to view our openings.

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    Executive Pastry Chef Osteria Posto

     

    Alpine Restaurant Group based in Somerville, MA (Rosebud American Kitchen, Posto, Painted Burro, Posto Mobile) is now accepting resumes for Sous and Pastry Chef positions for its newest restaurant, Osteria Posto projected to open this fall.


    Located on Third Ave. in Waltham off of RT 128/95N, Osteria Posto will offer a refined Italian menu with an emphasis on seasonally driven dishes served in a striking and elegant dining room. Open for lunch Monday through Friday and dinner Seven nights our from scratch menu will feature our takes on Italian classics, grilled steaks, fish, game, Neapolitan pizzas, as well as innovative and contemporary options. Respecting seasonality, being trend conscience without being trendy, creating well balanced, thoughtfully prepared dishes, striving for excellence and paying attention to the details is only a small part of our food philosophy.

    As Alpine Restaurant Group continues to grow as a company, we are currently seeking qualified Culinary Professionals. Ideal candidates should possess the following qualities:

    -an unwavering dedication towards developing a restaurant culture rooted in hospitality, respect for each other and what goes on the plate

    -ability to motivate by setting the example, build and nurture relationships

    -be a team player

    -understands food and labor costs, performs well in a performance based environment

    -possess a robust understanding and curiosity of the restaurant industry

    -ability to council, coach and inspire

    -desire to challenge oneself and explore new and creative ways to provide a greater level of service to guests
    -fanatical approach to creating and exceeding our guests expectations

    -posses unwavering drive
    -a contagious passion for the hospitality industry that reflects the values of our company’s service model

    This is a tremendous opportunity to join a successful restaurant group. Candidates can expect a competitive salary, medical insurance, paid vacation and a work environment that is professional, dynamic, exciting and focused on professional growth.

    Please forward cover letter and resume in confidence to Joe@AlpineRestaurantGroup.com.

    See our restaurants at www.AlpineRestaurantGroup.com

    Apply Here
    Web

    Executive Sous Chef / Sous Chef Osteria POsto

     

    Alpine Restaurant Group based in Somerville, MA (Rosebud American Kitchen, Posto, Painted Burro, Posto Mobile) is now accepting resumes for Sous and Pastry Chef positions for its newest restaurant, Osteria Posto projected to open this fall.


    Located on Third Ave. in Waltham off of RT 128/95N, Osteria Posto will offer a refined Italian menu with an emphasis on seasonally driven dishes served in a striking and elegant dining room. Open for lunch Monday through Friday and dinner Seven nights our from scratch menu will feature our takes on Italian classics, grilled steaks, fish, game, Neapolitan pizzas, as well as innovative and contemporary options. Respecting seasonality, being trend conscience without being trendy, creating well balanced, thoughtfully prepared dishes, striving for excellence and paying attention to the details is only a small part of our food philosophy.

    As Alpine Restaurant Group continues to grow as a company, we are currently seeking qualified Culinary Professionals. Ideal candidates should possess the following qualities:

    -an unwavering dedication towards developing a restaurant culture rooted in hospitality, respect for each other and what goes on the plate

    -ability to motivate by setting the example, build and nurture relationships

    -be a team player

    -understands food and labor costs, performs well in a performance based environment

    -possess a robust understanding and curiosity of the restaurant industry

    -ability to council, coach and inspire

    -desire to challenge oneself and explore new and creative ways to provide a greater level of service to guests
    -fanatical approach to creating and exceeding our guests expectations

    -posses unwavering drive
    -a contagious passion for the hospitality industry that reflects the values of our company’s service model

    This is a tremendous opportunity to join a successful restaurant group. Candidates can expect a competitive salary, medical insurance, paid vacation and a work environment that is professional, dynamic, exciting and focused on professional growth.

    Please forward cover letter and resume in confidence to Joe@AlpineRestaurantGroup.com.

    See our restaurants at www.AlpineRestaurantGroup.com

    Apply Here

Contact Us

For Press Inquiries: please contact us at info@alpinerestaurantgroup.com