Chef Glenn Osterberg’s main pursuit has always been to show off the beauty of being intentional with simple local ingredients through rustic Italian cooking. His vision is to create an atmosphere where guests can savor food in open air, surrounded by their loved ones, as if they were dining in his families own backyard. Abbiocco's mobile kitchen, is used as an extension of his personal home kitchen where you can say hello to him through the open window. With wood-fire and dough being the constant, everything else on the menu is always evolving, drawing seasonal inspiration and showcasing his fresh creative approach to cooking that pairs deliciously with Whaley Farm Brewery beer.

With two decades of experience in restaurants, Glenn has worked for some of the world's most renowned chefs, including New York City Michelin-starred Ignacio Mattos at Cafe Altro Paradiso and Hugue Dufour at M. Wells as a Sous Chef, and Lupa Osteria Romana. He has also worked as Chef De Cuisine for leading North Carolina chefs such as Matthew Kelly at St. James Seafood and John Fleer at Rhubarb.

On days off, you can find Glenn spending time with his wife, Nicole, two dog’s Bokyz (named after chef Paul Bocuse) and Tulsi (named after basil variety) outside.