From Sant’Antioco to Rome, London and New York, Giancarlo Basciu built a hospitality career defined by wine knowledge, gracious leadership and the ability to make guests feel at home.

Chef Paolo Casagranda’s journey from Borgo Valsugana to New York reflects old school Italian craftsmanship, regional authenticity and complete respect for every ingredient.

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.