Born in Milano in 1989, Giacomo is a brand specialist with years of experience in the restaurant and food industry. After achieving an MBA from San Diego State University, with a focus on entrepreneurship, he worked as brand and restaurant manager at Vigilucci’s Restaurant Group in San Diego and then as a consultant for numerous restaurants and food businesses in Italy. He later became partner and brand developer of a European startup, We Deliver Taste, that connects agriculture and gastronomy with the goal of increasing transparency and high-quality product trade in the global food supply chain. Here, he developed his passion for the food and beverage industry.
At Ambrogio15, Giacomo contributes to the development of a new pizza concept, where a special recipe, high-quality ingredients, and the stories behind the products and producers merge into a unique dining experience.
Favorite Wine: VB1 Vermentino from Selvadolce, Liguria, which helped him discover the natural wine world and the biodynamic agriculture and pushed him to become a wine connoisseur, expanding his knowledge towards the incredible biodiversity of his home country, Italy.
Luca is a business analyst and enthusiastic about the restaurant business. Born and raised in Milano, he received his master’s degree in International Business in Australia, where he lived for two years.
Traveling all over the world, Luca developed his entrepreneurial mind to scout possible business opportunities. Before co-founding Ambrogio15, he worked for PWC, an international management consulting firm in the HR field. He left to follow his instincts and embark on an extraordinary and challenging adventure.
Luca is the mastermind behind the new pizza concept and has played a central role in developing Ambrogio15 into a distinct dining experience.
Favorite Sport: Surfing, a sport and a lifestyle he learned in San Diego and mastered in Australia. Whenever he gets the chance, Luca takes his board to the ocean and enjoys the San Diego waves.
Favorite Pizza: Ambrogio15 paper-thin-crust pizza topped with buffalo mozzarella and prosciutto crudo. It reminds him of his childhood in Milano, where he used to go to his favorite pizzeria with Giacomo and other friends and where he fell in love with pizza-making process.
Andrea is an HR specialist who specializes in the foodservice industry. He fell in love with San Diego — and with his wife — during an academic semester at SDSU.
After receiving his M.Sc. in business management from Bocconi University, taking part in a global community development program in Russia, and becoming an HR recruiter and consultant, Andrea decided to follow his passion and enter the restaurant business. He has been passionate about food since his childhood when he assisted his grandfather in wine making and vegetable gardening.
Andrea contributes to Ambrogio15 by helping to create an enjoyable working and dining environment.
Favorite Dessert: Ambrogio15 special Torta Cioccolatina (dark chocolate cake), as it reminds him of his first date with his wife Sofia at Vigilucci’s Ristorante in Coronado, one of the most important days of his life.
Favorite Hobby: Riding on his granddad’s 1964 Vespa through the Piemonte hills. He spent two years remodeling the entire Vespa with original parts
Coming from the kitchens of Padova, Veneto in northeastern Italy, considered the hometown of Pizza Gourmet where the world’s top pizza chefs have developed a style that inspired Ambrogio15’s menu, Chef Daniele is strongly influenced by names like Renato Bosco and Simone Padoan, a candidate for the first Michelin Star ever given to a pizza restaurant. His most recent role as Head Pizza Chef at Premiata Fabbrica Pizza aligns with Ambrogio15’s commitment to a long fermentation process and stone ground Petra flour during the creation of gourmet-style pizza, and sourcing from those using sustainable and organic farming techniques. Daniele’s knowledge will be a key factor in Ambrogio15’s expansion, beginning with the restaurant’s second location opening in the Little Italy Food Hall adjacent to the Piazza della Famiglia this summer.
“We’re a young team and we all share the same philosophy about food—how it should be made, where it should come from–and this has created a harmony that will help us develop increasingly creative recipes within the pizza genre, a space that has been very static over the years,” said Chef Daniele Piazza. “We plan to combine our knowledge and develop a new, innovative style of pizza.”