by | June 18, 2026
At Rocca, Chef Bryce Bonsack Brings Michelin-Starred Italian Dining to Tampa
The James Beard Award finalist shares how a year in Italy, Michelin-starred training and deep Tampa roots shaped the restaurant that helped put the city on the national culinary map.
At Rocca in Tampa Heights, one of the restaurant’s most talked-about dishes is a plate of agnolotti that Chef Bryce Bonsack admits would never exist in Italy. The pasta combines Northern Italian technique with Southern flavors, an unexpected pairing that reflects both his Michelin-trained precision and the distinctly Florida story behind the restaurant.
Since opening in 2019, Rocca has become one of the region’s most celebrated dining rooms, drawing diners with handmade pastas, its signature mozzarella pulled tableside and a style of Italian cooking that feels both deeply traditional and unmistakably modern. Located just north of downtown, the restaurant sits in a historic neighborhood that has quickly emerged as one of the city’s most dynamic culinary destinations.
Make Spaghetti al Limone at home
At the center of it all is Bonsack, 37, a North Tampa native who traveled extensively with his family at a young age. The experiences helped broaden his perspective and sparked an early interest in a wide range of cuisines. Growing up in the city further deepened Bonsack’s curiosity about food and appreciation for diverse flavors that steered him toward a career in professional kitchens.
After gaining early experience locally, he moved to New York City, where he honed his craft in acclaimed restaurants including Blanca in Brooklyn, a two-Michelin-starred tasting counter, and Corton, a two-Michelin-starred, modern French restaurant in Manhattan’s Tribeca neighborhood. “My time in New York shaped me in ways I couldn’t have experienced anywhere else. Working in Michelin-starred kitchens instills a level of efficiency, discipline and technical precision that becomes second nature,” he says. “You learn how to move with purpose, refine every detail and hold yourself to an uncompromising standard.”
While New York refined his kitchen skills, the restaurant he would eventually open took shape elsewhere. After his time in the city, Bonsack spent a year in Monforte d’Alba in Italy’s Piedmont region, immersing himself in regional cooking and food culture. The experience, he says, changed how he thought about cooking altogether. “Spending a year in Italy was equally transformative. Immersing myself in the culture and cuisine gave me clarity and confidence in my voice,” he says. “It wasn’t just about technique; it was about philosophy. That experience helped me understand not only how to cook Italian food, but how to think about it.”
To cook this food with integrity, you need to understand the rules before deciding when and how to bend them.
—Bryce Bonsack
That perspective brought him back to Tampa, the city he has always considered home. Opening Rocca, the chef says, felt like the natural next step—an opportunity to build something lasting in the place where he grew up. When the restaurant debuted, the goal was not simply to recreate Italian cuisine, but to channel the spirit of the Italian dining experience itself—one that’s rooted in simplicity, craftsmanship and connection.
The dining room reflects that balance. Rocca pairs a polished yet approachable atmosphere with an open kitchen just steps from the tables. The space fills quickly as diners settle in, creating an energy that feels lively and not formal.
That same approach carries through to the menu. Handmade pastas anchor the experience, including dishes like spaghetti al limone, while plates such as pork arrosticini highlight the kitchen’s broader range. These are served alongside freshly baked breads made in-house daily and seasonal dishes designed for sharing. The restaurant’s wine list focuses heavily on Italian producers, encouraging guests to explore regional pairings that deepen that connection among food, place and tradition.
At the same time, the kitchen balances culinary legacy with a modern sensibility shaped by Bonsack’s time in cutting-edge kitchens. “Italian cuisine is deeply traditional, even dogmatic at times,” he explains. “Many of our actions follow the playbook exactly, but to cook this food with integrity, you need to understand the rules before deciding when and how to bend them.”
At its core, Italian cooking is about using the best ingredients available and not overcomplicating them, Bonsack adds, and that philosophy translates naturally to Florida. “We’re surrounded by incredible produce and seafood,” the chef says. “Honoring that spirit is very much in line with Italy. We prioritize working with local purveyors whenever possible. It’s a labor of love.”
In fact, Rocca works with several local purveyors, including Key West pink shrimp sourced through Versaggi Shrimp Corp. and herbs from Le Roots Premium Urban Farm, both in Tampa. The restaurant’s edible flowers and some additional herbs come from Bonsack’s mother’s garden, a small reminder of the personal roots behind the menu.
Among the dishes that best capture Rocca’s approach, Bonsack points to the agnolotti, a pasta filled with a savory mixture of salame calabrese and ricotta that balances comfort and subtle complexity. “It’s a dish that truly reflects who we are,” he says. “Something comforting and approachable on the surface, with a subtle spice that adds character.” The nuanced flavors illustrate how the kitchen blends classical technique with a modern sensibility shaped by the chef’s experiences abroad. “It’s something that could only exist here, and to me, that balance—respect for tradition combined with thoughtful innovation—defines Rocca.”
Since opening, Rocca’s approach has resonated well beyond Tampa. The restaurant received the first—and still only—10/10 rating from Tampa Bay Times critic Helen Freund and, in 2023, earned one of the first Michelin stars awarded to the Tampa area. Rocca has held that distinction since, further cementing the restaurant’s reputation as one of the state’s most compelling dining destinations. Bonsack recently advanced to the finalist round of the 2026 James Beard Awards—an exciting milestone that speaks not only to his work but also to the city’s growing culinary scene.
While the accolades have elevated Rocca’s profile nationally, Bonsack says chasing awards was never the goal. “From day one, we’ve focused on staying true to ourselves and providing the best experience possible for our guests.” However, the recognition, Bonsack admits, does create pressure. “It brings expectations. Our team steps up daily, carrying that responsibility and executing my vision with care and consistency,” the chef continues. “Any success we’ve achieved reflects their dedication.”
Overall, Bonsack believes Rocca’s success reflects a larger trend in Tampa. “It shows we don’t need to look elsewhere for world-class dining; it can exist and thrive right here.”
