Restaurant Clicks

18 Olive Garden Copycat Recipes You Can Make at Home

olive gardens italian recipes

Olive Garden is one of those restaurants people will drive past other dining options to visit. There’s something about soups, alfredo and unlimited breadsticks that makes people crave them. When I was in high school I worked in the Olive Garden kitchen so I’ve been dying to share these recipes. The recipes are relatively easy and are made with ingredients that are most likely sitting in your house right now. There’s 18 amazing OG copycat recipes in countdown form, with number one being the recipe everyone begs me for.

18. Chocolate Lasagna

Serious chocolate lovers will be in heaven with this copycat recipe for Olive Garden’s tall, layered, chocolate lasagna. Layers of rich chocolate cake, a light, creamy chocolate pudding and whipped cream filling, crushed chocolate wafer cookies, and a drizzle of chocolate sauce make up this dessert. This version uses a cake mix and instant pudding to keep things super simple. Be sure to allow the lasagna to chill for a few hours so the mousse will set up and slice pretty, you want those layers to show.

Chocolate Lasagna

Ingredients
  

  • 15 ounces chocolate cake mix
  • 3.9 ounces instant chocolate pudding
  • 1 1/2 cups cold milk
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 cup crushed chocolate wafer cookies
  • 1/4 cup chocolate syrup
  • Eggs, oil, and water as listed on the box

Method
 

  1. Heat the oven to 350F. Line a half-sheet pan with parchment.
  2. Spread the cake batter in the pan. Bake 15 to 18 minutes.
  3. Cool completely. Cut into 3 equal rectangles.
  4. Whisk the pudding and milk for 2 minutes. Chill 5 minutes.
  5. Whip the cream and powdered sugar to stiff peaks.
  6. Fold the whipped cream into the pudding.
  7. Place one cake layer on a platter. Spread with mousse.
  8. Sprinkle with crushed wafers. Repeat twice.
  9. Chill 3 hours. Drizzle with chocolate syrup before serving.

17. Strawberry Cream Cake

Next up is a clone of another classic Olive Garden dessert, Strawberry Cream Cake. Soft layers of vanilla cake, a light and deliciously summery strawberry cream made with fresh berries and strawberry preserves and a sweet, buttery vanilla crumb topping come together in this show-stopping dessert. Trust me, assembly is the hardest part. Chill it for a few hours and the cream will set up just enough to be sliced and served beautifully after dinner.

Strawberry Cream Cake

Ingredients
  

Method
 

  1. Heat the oven to 350F. Grease two 8-inch round pans.
  2. Divide the cake batter between the pans. Bake 25 to 30 minutes.
  3. Cool completely.
  4. Mix the flour, sugar, butter, and vanilla until crumbly.
  5. Spread on a lined pan. Bake 10 minutes. Cool.
  6. Beat the cream cheese, heavy cream, powdered sugar, and preserves until fluffy.
  7. Fold in the diced strawberries.
  8. Stack the cakes with half the cream between them.
  9. Spread the rest on top. Press on the crumbs.
  10. Chill 3 hours before serving.

16. Chicken & Shrimp Carbonara

Chicken and shrimp carbonara solves the issue of whether to have poultry or seafood. Tender pieces of chicken and juicy sauted shrimp, are served with crispy bacon and roasted red peppers tossed with spaghetti in a creamy, delicious, Parmesan-laden sauce. This creamy Olive Garden copycat recipe brings together chicken, shrimp, bacon, roasted red peppers, and spaghetti in a rich Parmesan sauce. Try to cook the bacon first, then use those delicious bacon drippings to cook the chicken and shrimp. This dish may look and sound fancy, but its much easier to make than you might imagine.

Chicken & Shrimp Carbonara

Ingredients
  

  • 1 pound spaghetti
  • 6 slices bacon chopped
  • 1 pound chicken breast cut into strips
  • 1/2 pound shrimp peeled
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 ounces roasted red peppers sliced
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan
  • 2 egg yolks

Method
 

  1. Cook the pasta. Drain.
  2. Cook the bacon until crisp. Set aside.
  3. Cook the chicken in the drippings for 6 minutes. Set aside.
  4. Cook the shrimp 2 minutes. Set aside.
  5. Add the garlic and peppers. Cook 1 minute.
  6. Pour in the cream. Simmer 4 minutes.
  7. Whisk the egg yolks with the Parmesan. Stir into the sauce.
  8. Toss in the pasta, chicken, shrimp, and bacon.

15. Spinach Artichoke Dip

Made with spinach and chopped artichoke hearts along with cream cheese, Parmesan, mozzarella and garlic and then baked until golden and bubbly. This easy copycat recipe for Olive Garden’s popular hot appetizer will disappear in a hurry during a party or a game. Prepare ahead, then bake and serve with toasted bread slices, tortilla chips or pita chips right before your guests arrive. No one will want to miss out on a scoop of this hot and cheesy spinach and artichoke dip.

Spinach Artichoke Dip

Ingredients
  

  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 4 ounces artichoke hearts drained and chopped
  • 10 ounces frozen spinach thawed and squeezed dry
  • 2 cloves garlic minced
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste

Method
 

  1. Heat the oven to 375F.
  2. Beat the cream cheese, sour cream, and mayo until smooth.
  3. Stir in the spinach, artichokes, garlic, and seasonings.
  4. Fold in the Parmesan and half the mozzarella.
  5. Spread in a small baking dish.
  6. Top with the rest of the mozzarella.
  7. Bake 25 minutes, until bubbly.

14. Toasted Ravioli

Toasted Ravioli is an Olive Garden appetizer that are crunchy, cheesy, and perfect for a game day snack or casual party. You can easily make these at home with store-bought cheese ravioli that have been coated with egg. Parmesan cheese and seasoned breadcrumbs, then fried until crisp and golden brown and served alongside a bowl of warm marinara sauce for dipping. You can also bake these in the oven or make them in the air fryer for a lighter version.

Toasted Ravioli

Ingredients
  

  • 20 ounces refrigerated cheese ravioli
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup Italian breadcrumbs
  • 1/4 cup grated Parmesan
  • 2 cups vegetable oil for frying
  • 1 cup marinara sauce warmed
  • 1 tablespoon chopped parsley

Method
 

  1. Whisk the eggs and milk in a shallow bowl.
  2. Mix the breadcrumbs and Parmesan in another bowl.
  3. Dip each ravioli in egg, then coat in crumbs.
  4. Heat the oil to 350F in a deep skillet.
  5. Fry in batches for 1 to 2 minutes per side.
  6. Drain on paper towels.
  7. Top with parsley. Serve with marinara.

13. Chicken Marsala Fettuccine

Chicken marsala is one of Olive Garden’s tastiest dishes, creamy, rich and totally irresistible. Here’s a delicious copycat version of Chicken Marsala Fettuccine that combines golden chicken, sautéed mushrooms, spinach, and fettuccine in a creamy Marsala wine sauce. This easy recipe is hearty and flavorful, fettuccine with golden browned chicken, spinach, sauteed mushrooms, garlic, sweet Marsala wine and cream. You’ll love making this in your home kitchen, it’s like having a slice of the OG’s menu. We love using cremini mushrooms in this recipe since they have a deeper, more earthy flavor compared to white mushrooms.

Chicken Marsala Fettuccine

Ingredients
  

Method
 

  1. Cook the fettuccine. Drain.
  2. Toss the chicken in the flour, salt, and pepper.
  3. Sear in the oil for 3 minutes per side. Set aside.
  4. Melt the butter. Cook the mushrooms 5 minutes.
  5. Add the garlic. Cook 1 minute.
  6. Pour in the Marsala. Simmer 3 minutes.
  7. Add the broth and cream. Simmer 5 minutes.
  8. Stir in the Parmesan and spinach until wilted.
  9. Return the chicken to the pan.
  10. Toss with the fettuccine.

12. Chicken Parmigiana

Chicken Parmigiana is one of the most classic entrees at Olive Garden and is actually one of the three dishes on the Tour of Italy platter. You can pound the chicken breast to an even thickness to help them cook more quickly which allows the outside to get crispy and the inside remain moist. Chicken is breaded with parmesan breadcrumbs, fried till golden and topped with marinara sauce and mozzarella and served over a bed of spaghetti.

Chicken Parmigiana

Ingredients
  

  • 2 large chicken breasts halved into thin cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs beaten
  • 1 cup Italian breadcrumbs
  • 1/2 cup grated Parmesan
  • 1/2 cup olive oil for frying
  • 3 cups marinara sauce divided
  • 1 1/2 cups shredded mozzarella
  • 1 pound spaghetti

Method
 

  1. Heat the oven to 425F.
  2. Pound the chicken to 1/2 inch thick. Season.
  3. Mix the breadcrumbs and Parmesan.
  4. Coat each cutlet in flour, egg, then crumbs.
  5. Fry in the oil for 3 minutes per side.
  6. Place in a baking dish. Top with 1 1/2 cups marinara and the mozzarella.
  7. Bake 10 minutes, until the cheese melts.
  8. Cook the spaghetti. Toss with the rest of the marinara.
  9. Serve the chicken over the spaghetti.

11. Five Cheese Ziti al Forno

This is one of the most comforting dishes on the Olive Garden menu. It’s the amazing five cheese ziti al forno. It’s the ultimate baked pasta: ziti is smothered in a blend of marinara and alfredo sauces and a combo of five Italian cheeses. It’s topped with a crunchy mix of additional cheese and breadcrumbs, then baked to crispy, golden perfection. Since it’s make-ahead friendly , it’s a great option for hectic weeknights and holiday potlucks.

Five Cheese Ziti al Forno

Ingredients
  

  • 1 pound ziti
  • 2 cups marinara sauce
  • 1 1/2 cups alfredo sauce
  • 1/2 cup ricotta
  • 1/2 cup shredded fontina
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/4 cup grated Romano
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter melted

Method
 

  1. Heat the oven to 375F. Cook the ziti 2 minutes short. Drain.
  2. Stir together the marinara and alfredo.
  3. Toss the pasta with the sauce, ricotta, fontina, and half the mozzarella.
  4. Spread in a 9×13 pan.
  5. Top with the rest of the mozzarella, Parmesan, and Romano.
  6. Mix the panko with the melted butter. Sprinkle over the top.
  7. Bake 25 minutes, until golden and bubbling.

10. Lasagna Classico

If you make this recipe a day ahead of time, you need to refrigerate overnight and reheat before serving so the lasagna will hold together better. Copycat recipe for Olive Garden’s Lasagna Classico is basically OG’s take on old-fashioned baked lasagna. It’s worth the additional preparation to assemble all the layers of pasta, hearty meat sauce, creamy ricotta, mozzarella and Parmesan, then bake until bubbly and golden. And it makes enough to feed a crowd.

Lasagna Classico

Ingredients
  

  • 12 lasagna noodles
  • 1 pound ground beef
  • 1/2 pound Italian sausage
  • 1 onion diced
  • 3 cloves garlic minced
  • 24 ounces marinara sauce
  • 1 teaspoon Italian seasoning
  • 15 ounces ricotta
  • 1 egg
  • 3 cups mozzarella cheese shredded
  • 1 cup grated Parmesan
  • Salt and pepper to taste

Method
 

  1. Heat the oven to 375F. Cook the noodles. Drain.
  2. Brown the beef and sausage with the onion. Drain.
  3. Add the garlic, marinara, and seasoning. Simmer 10 minutes.
  4. Mix the ricotta, egg, and 1/2 cup Parmesan.
  5. Spread sauce in a 9×13 pan.
  6. Layer noodles, ricotta, sauce, and mozzarella. Repeat twice.
  7. Top with the rest of the cheese.
  8. Cover and bake 40 minutes.
  9. Uncover and bake 10 minutes. Rest 15 minutes.

9. Shrimp Scampi

Keep an eye on those shrimp. They will only take a minute or two on each side until they’re nice and tender and pink. More than two minutes will likely overcook them. One of the lighter yet flavorful pasta dishes at Olive Garden is their shrimp scampi. The shrimp are cooked in a delicious white wine, garlic, lemon, and butter sauce and served over angel hair pasta with fresh asparagus and cherry tomatoes. It comes together quickly, making it a good option for a weeknight dinner.

Shrimp Scampi

Ingredients
  

  • 1 pound angel hair pasta
  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 6 cloves garlic minced
  • 1 bunch asparagus cut into 2-inch pieces
  • 1 cup cherry tomatoes halved
  • 1/2 cup dry white wine
  • 2 tablespoons lemon juice
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons chopped parsley

Method
 

  1. Cook the pasta. Drain, saving 1/2 cup pasta water.
  2. Season the shrimp with salt and pepper.
  3. Cook in the oil for 1 to 2 minutes per side. Set aside.
  4. Melt the butter. Cook the asparagus 3 minutes.
  5. Add the garlic and red pepper flakes. Cook 1 minute.
  6. Pour in the wine and lemon juice. Simmer 2 minutes.
  7. Add the tomatoes, shrimp, and pasta.
  8. Toss with a splash of pasta water. Top with parsley.

8. Italian Salad Dressing

italian salad dressing

This tangy, slightly creamy, flavorful salad dressing tastes just like Olive Garden’s famous Italian Salad Dressing, so famous that Olive Garden sells it in a bottle. Because it’s made with mayo, white vinegar, olive oil, Parmesan, lemon juice, garlic, and Italian seasoning, you’ll be amazed how easy this copycat Olive Garden Italian Dressing recipe is to make. Simply blend all the ingredients until smooth, refrigerate for one hour before serving, and shake before each use. Store any leftovers in the refrigerator. Try using it on salads, veggies, and as a tasty marinade.

Italian Salad Dressing

Ingredients
  

  • 1/2 cup mayonnaise
  • 1/3 cup white vinegar
  • 1/3 cup olive oil
  • 1/4 cup grated Parmesan
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes

Method
 

  1. Add every ingredient to a blender.
  2. Blend 30 seconds, until smooth.
  3. Chill 1 hour before serving.
  4. Shake before each use.

7. Minestrone

All of this comes together in one big pot on the stove and simmers into one of the tastiest soups you’ll ever make. You won’t believe that there isn’t any meat in this copycat Olive Garden soup. The hearty combination of small shell pasta, two kinds of beans and lots of veggies, including zucchini, green beans, carrots, celery, and onion, in a savory tomato & veggie broth creates an amazing, meatless soup that is healthy and thrifty. Top it with some parmesean cheese and serve with some crusty bread or warm breadsticks and you will love it.

Minestrone

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 cup green beans cut in 1-inch pieces
  • 15 ounces diced tomatoes
  • 15 ounces kidney beans drained
  • 15 ounces cannellini beans drained
  • 4 cups vegetable broth
  • 2 cups water
  • 2 teaspoons Italian seasoning
  • 3/4 cup small shell pasta
  • 2 cups fresh spinach
  • Salt and pepper to taste

Method
 

  1. Heat the oil in a large pot.
  2. Cook the onion, carrots, and celery for 5 minutes.
  3. Add the garlic. Cook 1 minute.
  4. Stir in the tomatoes, beans, broth, water, and seasoning.
  5. Simmer 20 minutes.
  6. Add the zucchini, green beans, and pasta. Simmer 10 minutes.
  7. Stir in the spinach. Cook 2 minutes.
  8. Season with salt and pepper.

6. House Salad

You can chop the veggies ahead of time and combine them in a few minutes’ notice. Combine all ingredients in a large bowl to serve alongside your family’s next dinner, or make your own in a few minutes notice. Though comprised of simple ingredients, Olive Garden’s house salad is one of the restaurant’s most-requested menu items. With a heap of Parmesan and an Italian dressing, this popular restaurant salad is very simple to make. Crisp lettuce, tomatoes, red onion, black olives and pepperoncini plus crunchy croutons make this veggie-rich recipe a family favorite.

House Salad

Ingredients
  

  • 1 head romaine lettuce chopped
  • 1/2 head iceberg lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup black olives
  • 8 pepperoncini
  • 1 cup croutons
  • 1/3 cup shredded Parmesan
  • 1/2 cup Italian dressing

Method
 

  1. Chill the lettuce and a large serving bowl.
  2. Add both lettuces, tomatoes, onion, and olives to the bowl.
  3. Pour the dressing over the top. Toss well.
  4. Add the croutons and pepperoncini.
  5. Finish with Parmesan. Serve right away.

5. Breadsticks

There’s no Olive Garden meal complete without their warm, delicious breadsticks. Luckily, these copycat Easy Olive Garden breadsticks have a soft and fluffy texture and are brushed with melted butter and sprinkled with garlic salt right out of the oven just like the real thing. This easy breadsticks recipe uses two rises to develop its soft, fluffy texture and takes a little over two hours from start to finish. Enjoy them with soup, pasta, or with some warm marinara to dip.

Breadsticks

Ingredients
  

  • 1 1/2 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 4 cups bread flour
  • 2 tablespoons butter softened
  • 2 teaspoons salt
  • 3 tablespoons butter melted, for topping
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Method
 

  1. Stir the yeast and sugar into the warm water. Rest 5 minutes.
  2. Mix in the flour, softened butter, and salt.
  3. Knead 8 minutes, until smooth.
  4. Cover and rise 1 hour.
  5. Divide into 12 pieces. Roll into 7-inch ropes.
  6. Place on a lined pan. Rise 45 minutes.
  7. Bake at 400F for 12 to 15 minutes.
  8. Mix the melted butter, garlic powder, and salt.
  9. Brush over the hot breadsticks.

4. Pasta e Fagioli

Another great option is Pasta e fagioli. Pasta e fagioli is a tomato-based soup with ground beef, white beans, kidney beans, carrots, celery, cooked together then small pieces of pasta (usually ditalini) are added towards the end. This is another one that is hearty enough to count as a meal and is a favorite of Olive Garden regulars. If you want to save some to have later, I would cook the pasta separately. Pasta will soak up most of the liquid from the soup when you leave it overnight in the refrigerator.

Pasta e Fagioli

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 2 carrots diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes
  • 8 ounces tomato sauce
  • 4 cups beef broth
  • 15 ounces kidney beans drained
  • 15 ounces great northern beans drained
  • 2 teaspoons Italian seasoning
  • 1 cup ditalini pasta
  • Salt and pepper to taste
  • Grated Parmesan for serving

Method
 

  1. Brown the beef in a large pot. Drain the fat.
  2. Add the onion, carrots, and celery. Cook 5 minutes.
  3. Add the garlic. Cook 1 minute.
  4. Stir in the tomatoes, tomato sauce, broth, beans, and seasoning.
  5. Simmer 25 minutes.
  6. Cook the pasta separately. Drain.
  7. Add the pasta to the pot.
  8. Season with salt and pepper. Top with Parmesan.

3. Chicken Gnocchi Soup

Creamy soup filled with chunks of chicken, potato gnocchi, celery, carrots, spinach, everything swimming around in a buttery, cream infused broth. This is an easy weeknight meal that calls for all the comfort factor especially during those chilly fall/winter months. Best part is the leftovers which taste even better the next day. Who knew that using a packaged version of gnocchi can shine and make it unnecessary for you to make your own dumplings.

Chicken Gnocchi Soup

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 ribs celery diced
  • 1 cup shredded carrots
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 1 pound cooked chicken chopped
  • 1 pound potato gnocchi
  • 2 cups chopped fresh spinach
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Method
 

  1. Heat the butter and oil in a large pot.
  2. Cook the onion, celery, and carrots for 5 minutes.
  3. Add the garlic. Cook 1 minute.
  4. Stir in the flour. Cook 1 minute.
  5. Whisk in the broth and half-and-half.
  6. Simmer 5 minutes, until slightly thick.
  7. Add the chicken, gnocchi, and thyme. Simmer 4 minutes.
  8. Stir in the spinach. Cook 2 minutes.
  9. Season with salt and pepper.

2. Chicken Alfredo

Seasoned chicken breast is seared to golden perfection, fettuccine pasta is tossed in a rich and creamy alfredo sauce, then topped with juicy sliced chicken. Chicken alfredo is one of the most popular pasta dishes in Olive Garden, and this recipe tastes just like the original. In about 30 minutes, start to finish, you’ll be digging into this easy copycat recipe. If you’ve got steamed broccoli on the side, throw some of that in there, too. This way, dinner is served, all in one dish.

Chicken Alfredo

Ingredients
  

  • 1 pound fettuccine
  • 2 boneless skinless chicken breasts
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan

Method
 

  1. Cook the fettuccine. Drain.
  2. Season the chicken on both sides.
  3. Sear in the oil for 6 minutes per side. Rest 5 minutes.
  4. Melt the butter in the same pan. Add the garlic.
  5. Pour in the cream. Simmer 5 minutes.
  6. Whisk in the Parmesan until smooth.
  7. Toss the pasta in the sauce.
  8. Slice the chicken and place on top.

1. Zuppa Toscana

Zuppa toscana is creamy, hearty, delicious. Thinly sliced potatoes, crispy bacon, and spicy Italian sausage swim in a creamy, delicious broth. Kale is stirred in at the last minute to retain its bright green color. It’s the number one most-searched copycat recipe from the popular Olive Garden menu and it’s crazy-easy to make. This one-pot wonder comes together in about 40 minutes. Make it alongside some warm breadsticks and you’ll be able to recreate your favorite Olive Garden meal for a fraction of the cost.

Zuppa Toscana

Ingredients
  

  • 1 pound ground Italian sausage
  • 4 slices bacon chopped
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups water
  • 3 medium russet potatoes sliced 1/4 inch thick
  • 3 cups chopped kale
  • 1 cup heavy cream
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste
  • Grated Parmesan for serving

Method
 

  1. Brown the sausage in a large pot. Set aside.
  2. Cook the bacon until crisp. Set aside.
  3. Cook the onion in the drippings for 4 minutes.
  4. Add the garlic. Cook 1 minute.
  5. Add the broth, water, and potatoes. Simmer 15 minutes.
  6. Stir in the sausage, cream, kale, and red pepper flakes.
  7. Simmer 3 to 5 minutes, until the kale wilts.
  8. Season with salt and pepper.
  9. Top with bacon and Parmesan.

Brian Nagele

Brian attended West Virginia University, then started his career in the IT industry before following his passion for marketing and hospitality. He has over 20 years experience in the restaurant and bar industry.

As a former restaurant owner, he knows about running a food business and loves to eat and enjoy cocktails on a regular basis. He constantly travels to new cities tasting and reviewing the most popular spots.

Follow him on LinkedIn, Instagram, Quora, Google Guide and Facebook.

View all posts

This page may contain affiliate links. If you click through and make a purchase, we'll earn a small commission, at no additional cost to you.

Add comment

Recipe Rating




Hi, I’m Brian

I’ve been in the restaurant industry since I was a teenager.  From prep cook to line cook to eventually restaurant owner.   Now I’m a personal chef for my wife and son, ha.  I love sharing all the recipes and food knowledge I have gathered over the years.  Hope you enjoy.