Chef Pier Paolo Radice carried the cooking of Milan to the Dominican Republic, importing products, growing ingredients and teaching Italian food culture through three restaurants.

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.

Sommelier Rocco Spagnardi built a New York wine program around native Italian grapes, thoughtful service and a low markup philosophy that made discovery accessible.