This spectacular venue offers a breathtaking panoramic view of Richardson Bay and comfortably accommodates 80 guests for dinner or guests for a reception-style event. After 30 years of building successful restaurants, Larry Mindel has cut quite a wide swath in the culinary landscape. With Poggio, he makes his definitive mark. Poggio is the natural extension of a career marked with numerous accolades and wonderful restaurants.
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My hope is that it will be a place my friends and family feel comfortable in. Combining a passion for Italy and keen restaurant savvy, Larry has created such trend-setting restaurants as Ciao in San Francisco, which was the first restaurant in the U. Two years later, Larry opened Prego in San Francisco, bringing one of the first restaurant exhibition pizza ovens to the United States and launching this nation-wide trend.
Under his direction, the company doubled revenues for four consecutive years. Within ten months he opened the first Il Fornaio Cucina Italiana e Panetteria just outside of San Francisco in Corte Madera, California, a concept that quickly caught on and has grown to include restaurants, bakeries, and retail outlets throughout the western US.
Larry has been widely recognized for his achievements within the hospitality industry. Perhaps the honour closest to his heart, however, is the Caterina de Medici Medal, awarded to him in , when Larry became the first American and first person of non-Italian descent to receive this medal from the Italian government, recognizing excellence in the preservation of Italian heritage outside of Italy. With more than 30 Italian restaurants under his belt, Larry is zeroing in on a definitive spirit with Poggio. In addition to serving breakfast, lunch and dinner 7 days a week, Convivo also provides catering and room service for the AAA Four Diamond hotel.
Those at the Four Diamond level, just 6.
Italian campaigns of the French Revolutionary Wars
In his spare time, Larry serves on the board of the Cheesecake Factory, Inc. Benjamin Balesteri was born in Monterey and raised in the Salinas Valley. Balesteri showed a natural aptitude for the culinary arts.
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He began working in restaurants at an early age, and eventually enrolled in culinary school at the California Culinary Academy in San Francisco. Through visiting chefs, he was given an opportunity at Tra Vigne to travel to Italy. His time in Italy was both familiar and inspiring to him and it was during this period of his life that he learned firsthand his own Italian culture as well as the language.
I do this at Poggio, as well. In early , Balesteri was promoted to executive chef at Poggio where he is leading the kitchen and continuing the exciting house-cured charcuterie, fresh pasta and culinary program the restaurant has become known for. Growing up in culture rich Chicago, IL, surrounded by culinary enthusiasts, it is no surprise that Amy Svendberg ended up leading a life in restaurants.
Amy not only has a zest for food and wine, but also has experience in top-rated eateries around the world. She became managing partner of Poggio in January of , and poured herself wholeheartedly into every aspect of the dining experience from greeting guests at the door, to serving plates, to regularly collecting feedback from servers on how to offer the best possible environment for guests.
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In , Amy added another role to her successful career, that of managing partner overseeing the opening and operations of Copita Tequileria y Comida. Overseeing three successful restaurants miles apart is no easy feat but Amy does find time to climb some of North America's highest peaks and spend quality time with family and friends. Get Directions. Zuppe e Insalate. Benjamin Balesteri, Executive Chef. A smaller version cc is also available.
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Brand: Italesse. Dimensions: HxDiamm. Colour: Clear. Dishwasher Safe: Yes. Food Safe: Yes. Recyclable : Yes. Care Instructions: Dishwasher safe. Great For: All red wines. No posts found. Your name. Your rating Excellent!
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