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Meet the Team

Bill R. Collier

Bill Collier, Executive Chef/General Manager

Born and raised in the quaint town of Elizabethville, Pennsylvania, Bill Collier embraced the family culture and the simplistic tradition of farm to table. Kitchen skills and practices were taught to him by his mother and grandmothers. Collier also benefitted from having an uncle as a butcher whose techniques and skills were not lost on his young apprentice. Armed with a vast arsenal of culinary strengths Collier set off to refine his techniques and expand his repertoire at the Pennsylvania Institute of Culinary Arts in Pittsburgh, PA.

After college Bill began his official culinary career in the kitchen at the Hilton Harrisburg. In 2008 he made the move to Bricco as Sous Chef and in 2010, was promoted to Executive Sous Chef. Even though Bill loves to create wonderful dishes for the guests at Bricco, his most favorite time is spent with his wife and three children at home in North Dauphin County. In 2014, he was promoted to Executive Chef.

Joseph Benkovic

Joseph Benkovic, Restaurant Manager

As one of Bricco's longest employee's, Joseph has been delighting guests since 2006! After attaining his Associates in Business from HACC, he began his journey with Bricco as a cook, and later transitioned into a food runner. Now, Joseph is proudly serving as Bricco's Manager - proof that hard work and dedication truly pay off. Among Joseph’s many specialties, guest satisfaction is his most favored. Joseph loves spending time getting to know the customers, remembering their names and favorite wines, and adding personal touches to make their experience at Bricco a memorable one!

Chris Largent

Chris Largent, Sous Chef

Chris graduated from the Culinary Institute of America in 2008 with an Associates Degree in the Culinary Arts, but he’s been cooking since 2004! Before working as the Sous Chef at Bricco, Chris worked at the Hilton with Bricco’s Executive Chef, Bill Collier. He proudly served in the Marines from 2008 – 2014, and when he’s not mastering savory dishes in Bricco’s kitchen, he can be found outdoors hunting and fishing.

Rosemarie Barbour

Rosemarie Barbour, Executive Pasty Chef

Rosemarie Barbour recently joined Bricco’s team as the Executive Pastry Chef, but she’s been baking since 2005! Barbour received her Associated Degree in Culinary Arts from Pennsylvania Institute of Culinary Arts in Pittsburgh, and she attained her Bachelor’s Degree from the Restaurant School in Philadelphia! Some of her specialties include gourmet chocolates, French pastries and divine cakes! When Rosemarie isn’t baking decadent desserts for Bricco, she enjoys fashion design and creating beautiful chocolate assortments. Be sure to save room after dinner to try one of her mouth-watering desserts! For special cake and dessert requests, contact Rosemarie: rbarbour@briccopa.com