About

Chef Trama has a strong following with food and wine aficionados due to his fierce commitment to quality, consistency and attention to detail. Chef Trama uses the highest-quality local, farm to table ingredients according to the seasons when they are at their optimum taste.

Chef Trama is a native New Yorker.  From his earliest days helping out at his parent’s eatery and cooking with his grandparents, he has always had a passion for food and cooking. He began his professional culinary career behind the line at the River Café in Brooklyn under the tutelage of Charlie Palmer, the James Beard award-winning chef. River Café known for launching many world-class chefs has been referred to as the “Harvard Business School of Culinary Arts” by the New York Times. Chef Trama went on to work with the renowned restaurateur Drew Nieporent, founder of the Myriad Restaurant Group, which includes Nobu, Della Femina, Batard and Tribeca Grill. He found his love and respect for Tuscan culture and cuisine while working with restaurateur Pino Luongo and making several visits to the Italian region. Chef Trama worked as the sous chef at Luonogo’s Le Madre and Coco Pazzo in New York before becoming executive chef at Coco Pazzo in Chicago. Chef Trama then served as the executive chef at celebrity chef-owned David Burke and Donatella before becoming executive chef at David Burke Fromagerie in Rumson, New Jersey.

Trama’s travels and experience inspired him to open his own restaurant with his wife and general manager Laura Trama that featured authentic Tuscan cuisine, Ama Ristorante Tuscana in Atlantic Highlands, New Jersey. After tremendous growth, the Tramas relocated Ama to Sea Bright. Ama remains there; the Tramas both moved on to pursue other opportunities.  Chef Pat is excited to be bringing his new venture to the West End in Long Branch, New Jersey, “I was anxious to get back in the kitchen with an intimate comfortable restaurant but wanted to wait for the right space.” The right space recently became available and he jumped at the opportunity.