Masters of the Craft
Culinary artisans of character and precision.
Meet our culinary masters and learn about the artisans guiding our kitchen and wine cellar, uniting generational Italian terroir with disciplined contemporary craft.
Chef Luca Romano
Executive Chef
“Modern interpretation of ancestral Emilia culinary traditions, balancing wood-fired depth with contemporary restraint.”
Italian-born chef with Michelin-starred background, specializing in modern interpretations of traditional Italian dishes. Luca honed his discipline across Bologna and Modena before leading our kitchen sanctuary.
Chef Maria Bianchi
Head Pastry Chef
“Flour, heritage wild yeasts, and regional stone-ground grains sculpted into delicate seasonal pasta and artisanal desserts.”
Expert in artisanal desserts and pasta, bringing seasonal and regional ingredients into every creation. Maria pairs heritage flours from southern estates with Piedmontese mountain butter.
Giovanni Russo
Master Sommelier
“A cellar narrative highlighting biodynamic micro-estates, rare Nebbiolo verticals, and forgotten indigenous varietals.”
Certified sommelier with extensive knowledge of Italian wines and craft cocktails. Giovanni guides pairings that bridge bold rustic terroir with refined coastal acidity.
Experience our chefs' daily seasonal tasting menu and dedicated cellar selections.
Visual breakdown of our dedicated farm-to-table suppliers, direct imports from Italian olive groves, and local organic producers. Explains our commitment to traceable, seasonal ingredients that define every plate.
We partner exclusively with multi-generational families and certified organic growers who share our reverence for living soil, cold-press craftsmanship, and unhurried cultivation.
Frantoio Muraglia
Hand-picked Coratina and Peranzana olives cold-extracted within 24 hours of harvest. Finished in hand-painted ceramic vessels for MELLA.
Caseificio dell'Alta Murgia
Fresh mozzarella and knotted burrata air-shipped weekly. Crafted using traditional whey starters from pasture-fed Podolica cattle.
Mulino Marino
Organic heirloom grains milled slowly on natural volcanic stone to preserve the living germ for Chef Luca's daily handmade agnolotti.
Valley Root Organics
Biocut baby bitter greens, bronze fennel, and heirloom brassicas harvested at dawn each morning exclusively for our dining room.
Tartufi Morra
Winter black and autumn white truffles foraged under Langhe hazelnut canopies by certified trifolao and their lagotto romagnolo dogs.
Salumiere Spigaroli
Aged in humid brick cellars along the Po riverbank for 24 months with sea salt, black pepper, and Fortana wine washes.
Are you an organic farmer or regional culinary producer?
We update our seasonal pantry on a weekly cadence and actively seek sustainably harvested ingredients.