Chef/owner Brian Gualtieri was educated at the Culinary Institute of America. It was there that he honed the skills and innovative techniques that have taken his style and passion for food to a higher level. While at the Institute, Brian was named to the Dean's List for his exceptional talents. He interned at San Francisco's acclaimed One Market Restaurant and completed his culinary training with honors.
Upon graduation, Brian secured a position with Mumford's Restaurant in Long Branch. From there, he went on to gain further experience at two renowned New York City restaurants, Chanterelle and Montrachet. It was during this time that Brian accepted a position as the Executive Chef at Piccola Italia.
Over the past seven years, Brian has redefined the menu and vision of Piccola Italia. What started as a selection of traditional classic Italian dishes has evolved into a whole new cuisine, fusing fresh Mediterranean flavors with the traditional regional styles of Italian cooking.
With several private seating accommodations and an elegant bar, Piccola Italia can accommodate groups of 15 to 120.