LA FAMIGLIA
Family Style/Buffet
Dry Rubbed American Wagyu Tri-Tip
Farmers Market Vegetable Fettuccine
Broccolini with Garlic and Chili
Orzo and Lentil Salad
Homemade Sourdough
Il Dolce
Flourless Chocolate Hazelnut Cake and Vanilla Gelato
Behind the Menu
Kristina’s been a longtime client, so when she called about her birthday, I knew she wanted something bold. “Joey,” she said, “think Caviar Kaspia meets French Laundry—but make it yours.” It would be an intimate dinner for ten: elegance and opulence. A cocktail hour with charcuterie and canapés would lead into a seated, multi-course meal where caviar played a starring role—not just a garnish.
We talked through her favorite past dinners and moments she wanted to recreate. I designed a menu that wove caviar into traditional service, warm dishes, and unexpected pairings.
We arrived early to set the tone—white linens, soft lighting, and a chilled Black Pearl Martini on slate with a spoonful of caviar to start. Each course was introduced with a touch of storytelling and poured wine to match.
By the end of the evening, Kristina was glowing. “It felt like Paris and Napa—but I got to stay home.” That’s always the goal: to turn a vision into something unforgettable.
Behind the Menu
Dave reached out with little hope I’d be able to help. His friends were flying into town and staying with him in Malibu 2 days later, but a work emergency meant he couldn’t be there to welcome them. He asked if I could step in and create something relaxed and comforting for five guests, something to make them feel at home after a long day of travel. I created a menu that felt like a warm embrace—simple, seasonal, and full of California sunshine.
From Heritage to Plate
A Culinary Journey Rooted in Tradition and Creativity
I learned L'Arte D'Arrangiarsi—the art of creating something from nothing—while living with relatives in Italy. It perfectly expresses what cooking means to me: relying on instinct, feel, and momentary inspiration. My style is rooted in this spirit of inventiveness and creativity, combined with a deep passion for traditional Italian cooking. I’m known for taking simple ingredients and transforming them in unexpected yet refined ways, leaving my clients feeling well cared for, pleasantly surprised, and excited.
I was born and raised in the San Francisco Bay Area, a region with strong cultural ties to Italy. My hometown, San Jose, was shaped by Italian immigrants in the late nineteenth and early twentieth centuries. As a second-generation American with Italian heritage from both sides of my family, I have always felt deeply connected to the culinary traditions of my ancestors. Over the course of many travels to Italy, I’ve made friends across the country—from Messina to Rome—learning authentic, time-honored techniques that I bring to every meal I create.
Cooking has been a passion of mine for as long as I can remember. Some of my earliest memories involve “helping” my mother make chocolate chip cookies. As a child, I quickly became eager to experiment in the kitchen. One morning when I was seven, my parents came downstairs to the scent of Betty Crocker Blueberry Muffin Mix and found that I had made the muffins entirely on my own. Since then, my cooking has evolved considerably. Through extensive travel, culinary studies in Italy, and graduating with honors from Le Cordon Bleu, I’ve honed the craft of creating dishes that are as comforting and humble as they are elegant and full of depth. I approach cooking with the same curiosity and enthusiasm that I bring to the rest of my life. I’m passionate about nature, the outdoors, animals, and art, and I’m constantly reading and learning about something new. This endless curiosity drives me to continually evolve in my culinary practice. Each year, I return to Italy to visit family and friends, refining my skills, discovering new techniques, and gathering fresh inspiration—insights that I bring home and share with my clients. Hosting is second nature to me, both personally and professionally. The joy I find in creating warm, unforgettable experiences is contagious. Everything I’ve learned over the years comes through in the meals I prepare, elevating each gathering into something truly special.