Francesco Vitagliano

Coming from humble beginnings in the heart of chaotic Napoli, Franco knew from a very early age that food and pleasing people through their stomachs was his true love in life. This love led him to study the industry in high school where he developed a strong basic foundation in all aspects of managing and operating food and beverage establishments. As a young man, his love drove him away from Italy and sent him on a journey through Europe where he worked and gained experience in many types of establishments. This experience broadened his understanding of the industry and made him keenly aware of how to handle all types of cross cultural situations. Most importantly it prepared him perfectly to become a successful restaurateur in his own right. 

A balance between traditional and contemporary dishes, between challenging ingredients and comfort food. 

Fresh vegetables and cheese. 

Attention to details. 

The creation of different home made pasta and of course my mother. 

What I love most is interacting with people, always learning new things which makes this job never boring. 

My own balsamic reduction.

Black mussels. 

Scotch filet with truffle cream, gorgonzola and gravy sauce.