Alessandro Passante’s journey from family businesses on Capri to New York restaurants, nightlife, music and wine reveals a hospitality career built on adaptability and human connection.

Chef Angelo Sessa’s journey from a Naples butcher shop and family pizzeria to major New York kitchens reflects complete training, resilience and a lifelong defense of Italian culinary tradition.

Michele Iuliano’s story begins in his family bakery in Naples and follows his devotion to dough, bread and hospitality from childhood memories to New York restaurants.