With over 35 years of notable success on the New York restaurant scene, he brings his experience and his cultural attachment to Pizza to the venture. His steadfast determination and audacity to do something he has always wanted to do – create a new take on pizzas – makes this a fitting next chapter in his storied career.
Coming from well-known restaurants including Le Madri, Mad 61, Mezzaluna and as owner of Da Ciro in Brooklyn, he is well known for creating signature dishes. His famous Focaccia Robiola is featured as the specialty of the house at Coco Pazzeria.
With decades of experience at Da Silvano and Coco Pazzo, he is recognized for his extensive knowledge of Italian wines and for his meticulous attention to detail. He is often found mentoring customers on interesting and unique pairings of food and wine.