Region of Origin: Indiana, USA
Favorite Pasta Pairing: Linguini with Bolognese
My favorite food memories will always be the meals my grandparents made from scratch. My grandpa made chicken and dumplings, and my grandma cooked everything—but her fried chicken, mashed potatoes, hand-picked overcooked green beans with ham hock, and persimmon pudding were my favorites. Those meals taught me that great hospitality is about comfort, generosity, and making people feel at home.
When I created Grassa Gramma, I wanted to build a place that felt like stepping into an Italian grandmother’s home—warm, welcoming, full of life, and centered around incredible food. Grassa Gramma is my vision of what dining should be: immersive, celebratory, beautifully designed, and a place where guests leave feeling like they experienced something truly special.
Region of Origin: Puglia, Italy
Favorite Pasta Pairing: Spaghetti Carbonara
Some of my favorite memories growing up in Puglia were Saturdays spent around the table with my family while my mother made carbonara, still my favorite dish today. Farfalle has always been my favorite pasta shape because it reminds me of home and family meals in southern Italy.
I was born and raised in Puglia, the “heel” of Italy’s boot, known for its beautiful coastline and rich culinary traditions. After spending my first 30 years in Italy, I continued my hospitality journey in Rome and New York before joining Grassa Gramma six years ago. Today, as a certified sommelier, I love bringing the warmth, hospitality, and flavors of Italy to every guest experience and making people feel like they’ve truly stepped into Italy for the evening.
Region of Origin: Cinque Terre / Genoa, Italy
Favorite Pasta Pairing: Trofie with Pesto Genovese
My favorite dish has always been Pesto Genovese. When I was a child, my grandmother would wake before sunrise to visit the market and carefully select the freshest basil leaves for our family’s pesto. She prepared it traditionally by hand with a mortar and pestle while fresh focaccia baked in the kitchen. She would let me taste the pesto while it was still fresh, and even today the aroma instantly takes me back to my childhood.
I was born near Genoa in the beautiful region of Cinque Terre, into a family of sailors where fishing and respect for fresh ingredients were a way of life. I later spent much of my life in Rome surrounded by Italy’s history, culture, and culinary traditions before expanding my career throughout Mexico, the Caribbean, and Norway—always within Italian cuisine. Every experience strengthened my passion for sharing authentic Italian flavors, traditions, and hospitality through food.
Region of Origin: South Philadelphia, Pennsylvania
Favorite Pasta Pairing: Angel Hair with Tomato Sauce
My love of hospitality began around the dinner table in a big South Philly Italian family where food was how we celebrated, connected, and showed love. Some of my favorite memories are of my grandmother making manicotti and angel hair with tomato sauce, meals that made everyone feel welcome, comfortable, and together.
Professionally, I’ve spent much of my career in hospitality, including time with Four Seasons and owning my own restaurant, but what I love most is creating experiences that make people feel something. Every time I walk into Grassa Gramma, it reminds me of the warmth, energy, and family feeling I grew up with, which is exactly what makes the restaurant so special.
