Heritage is not forgotten but transformed in our soulful Tuscan trattoria, with a focus on warm service, ingredient-focused classics and flowing wine. Honouring a Florentine tradition, we invite you in as family, to share our elevated cucina povera where simple dishes shine and nothing is wasted.
Chef Josh Stumbaugh has traversed a long road from farmer’s markets in the small towns outside of Philadelphia to Executive Chef of Associazione Chianti. Fine-tuning his skills through experience working in restaurants including Philadelphia’s legendary Le Bec-Fin, the city’s iconic Blackfish, Mica and Ela, farm-to-table pioneer Talula’s Garden and iconic New York restaurants Upland and Barbuto. It was only after a research trip to Florence with Black Sheep Restaurants that his dedication to simple, seasonal ingredients and an open kitchen filled with soul was cemented with the opening of Associazione Chianti.