Cosi Cucina in Clive, Iowa: Meet the Chef

Feb 3

We sat down with Peter Renzo of Cosi Cucina in Clive, Iowa. Cosi Cucina has earned its place as a Des Moines-area favorite, serving approachable yet inventive Italian fare in a relaxed, refined setting. The menu centers on blistered wood‑oven pizzas, thoughtfully composed specialty pastas and time‑honored entrees, rounded out by house‑made desserts and an attentive, well‑curated wine list. Enter through the rear, beside the open kitchen, and you’re welcomed by the warm scent of the original wood‑burning oven and the unmistakable aroma of dishes crafted from scratch.

Cosi Cucina in Clive, Iowa: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

My mornings start with a good amount of both coffee and water and easing into "hitting the ground running" on all cylinders, personal and business. My days end with me locking up my restaurant and going home to my loved ones, eating alate dinner and relaxing/decompressing from work.

Do you have any awards or achievements you’d like to mention?

Cosi is always nominated if not winner of the local market's "Best Of" or "People's Choice" awards. Chowhound recently publicized us in their "Best Italian in Every State, Hands Down" article. And my own personal achievement I'm quite proud of is now having quadrupled gross sales of Cosi from the restaurant I bought 9 years ago to current day.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

Easy, Bourdain, RIP. And the chefs at Cosi of course. My best advice to aspiring chefs from an owner's perspective (I do cook with my wood burning oven at times) would be enjoy the process, keep it clean and professional, and if you find a great boss/company to work for with a great culture, acknowledge that, and stay put as long as you're able to.

What do you typically cook at home?

I DO NOT cook at home. My partner typically will on Mondays when Cosi is closed, but other than that I eat Cosi daily, Whole Foods, or food from another establishment of some sort. I’m around cooking all the time, not something I like to do in the free time I do have.

What’s a food trend that you’re loving right now and why?

I don't follow a lot of trends. I'm so consumed in my operation and serving Italian, that's the only trend that matters to me. I always try my best to follow one of the most timeless trends when it comes to food which is serving quality, real food prepared from scratch to the public.

What’s the strangest food combination you’ve ever tried? And, did you like it?

My diet has been so "clean" for so long that we have to take it back to my childhood. I was raised by real Italians, and we would make tarallis which are rolled crackers. Some people would make them sweet, but my family wouldn’t they’d be more like a rolled breadstick and then we’d dip them in coffee with cream for the sweetness. Highly recommend!

What drink do you enjoy most?

I'm always sipping on something. I don't drink alcohol anymore, but when I did, Aperol and Hugo spritz, a solid margarita, or Moscow mule.

Have you ever cooked for a celebrity? Do you have a story to tell?

I have a lot of local celebrities as part of my clientele at Cosi. The biggest names recently who have dined in I would say are tied to the sports world and Iowa natives, Caitlin Clark and Jack Campbell. Not many stories besides you want them to have a top tier dining experience and hope it's all flawless!

What’s your Instagram so readers can follow you?

I'm actually not huge on social media. I don't even have Instagram. You can check us out on Facebook. My staff keeps telling me I need to get on TikTok. Look out for “Ziti Petey” down the road, ha!

Why should readers visit Cosi Cucina in Clive, Iowa?

You should visit Cosi because there is no other restaurant or menu out there like Cosi's. I have all the faith in the world in my top selling pasta and dessert and thinks it’s some of the best you’ll find in any market, paired with you’ll will receive a touch of old-school hospitality that not a lot of places are bringing anymore. I’m hospitality based to the extreme and try to make it an over-the-top experience every way I can for those who choose to come dine with us.

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