Born and raised in the true heart of New England, at age thirteen, Chef Prifti began his culinary career, and through tremendous determination and hard-work, he worked his way up to the top

Graduating from Johnson & Wales in 2016, Chef Prifti became the Chef de Cuisine in 2018 of 19 Raw/Prime in Edgartown. Chef Prifti attributes much of his success to Chef Monteri. So many of Chef Prifti’s mentors continue to have a pervasive influence and presence in his growing career.

Tom Coleman, owner and operator of Liv’s Creative Cuisine in Marshfield, recruited Chef Prifti to assist in opening the restaurant a few 7 years ago. Chef Coleman met Chef Prifti at a restaurant his mother managed, and recognized his chef potential from a very young age. Liv’s farm-to-table restaurant taught Chef Prifti so much about the aspects of locally sourcing sustainably grown food.

Chef Prift then went on to become the Executive Chef of the prestigious Forbes 4star and Relais & Chateaux Terrace Restaurant at The Charlotte Inn. Chef Prifti is a skilled saucier, and uses many French techniques in his cooking. He draws on culinary influences from around the world, fascinated by the infinite possibilities of cuisine when paired with a classical foundation. Chef Prifti enjoys complementing his meals with the appropriate wine selection, and his wine knowledge has developed with his career as a chef.

Most Recently Chef Prifti decided to take his culinary talents back to Boston to become the Executive Chef of Lucca North End, to jump back into the Boston food scene that is growing rapidly and becoming the new culinary hot spot in the states. Chef Prifti with the Lucca Owners and management are all very happy to elevate Lucca above and beyond and to take Chefs Fine Dining background and talent to make it the new hot spot in Boston to dine at.

Chef Prifti’s love for cooking can be seen in the first glance and tasted in the first bite.