New Jersey native Bryan Moscatello, executive chef of Stir Food group — which includes Zola, Zola Wine & Kitchen, and Potenza, where he had manned the cookpots for 2 1/2 years until his recent move back to Zola — has had a very busy life in the last few years. When he moved to Washington about four years ago, it was to take over the kitchen of Indigo Landing restaurant located near Ronald Reagan Washington National Airport. There he faced the challenges of learning the intricacies of low-country cooking, a style far removed from his Italian upbringing. For someone whose entire life seems to have centered on food and its preparation, Moscatello easily met the challenges. As he discusses his lifelong love affair with the kitchen, he recalls helping his grandmother prepare the family dinner every Sunday. In fact, he even learned how to make pasta when still just a youngster. No wonder Moscatello has shone so brightly during his career, being named as one of Food & Wine magazine’s “Best New Chefs in America” in 2003.