Born in Milano in 1989, Giacomo is a brand specialist with years of team 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 with the rest of the team, 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 expert 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
Fabio has Spanish & Italian roots but was born in Bayreuth, a small town in Germany. He started working in the Hospitality industry at the age of 16. After studying abroad in San Diego, he fell in love with the city and decided to complete his BA in marketing here. During college, he always had a way of throwing memorable events, parties & bringing people together. His fascination for the hospitality market grew even greater when he started working for a nationwide hospitality company as Director of Marketing & Entertainment, overseeing one of the most upscale nightclub lounges in San Diego, where he worked with award winning artists like Snoop Dogg, Ne-Yo, Tory Lanez, Lucacris, Tyga, and many more. Throughout his time there, he got to dive deeper in the Food & Beverage Industry which was fascinating him a lot.
As a huge fan of Italian cuisine, Fabio was a regular customer at Ambrogio15 and quickly became really good friends with the owners. As Ambrogio was opening up multiple locations and growing bigger and bigger, the team felt the need to hire someone with a strong skill set in the marketing field to bring the projects to their upmost potential in the San Diego market. That’s when Fabio decided he wanted to be part of this amazing team and joined them as new Chief of Marketing.
Fabio is the marketing mind behind the team and is focusing on brand awareness, events, catering & customer relations.
Favorite Appetizer: Bresaola e Parmigiano
Favorite Hobby: Spending time with his Labrador Jimmy & jet-skiing around San Diego Bay.
Born in Portland Oregon, raised in Mexico. I came back to the US at the age of 16, started working in the restaurant industry at the age of 17. The first experiences in restaurants were Thai and Persian cuisines then moved to Vigilucci’s Restaurant Group which I spent 10 years developing my career.
After Vigilucci’s Restaurants, I was hired at The Lodge at Torrey Pines (5 diamond resort) which I was in charge of 4 departments (all related to food and beverage). I did pass my first level of sommelier while working at the resort.
My next adventure was to join the management team at brand new Black Rail Kitchen and Bar in Carlsbad running their Wine Program and after that I was offered a fantastic adventure which I could not refused by joining the team at Milano Five Group.
I am extremely excited for what is coming and can’t wait to “WOW” every single person with our new projects.
One of my passions is to play and watch soccer games, I am also a foodie and love to explore new food and restaurants all the time. I do love chefs that play with going against the traditional and experiment with new flavors.
In my spare time I love to hike, cook, play guitar, run and open adventurous bottles of wine
Jacques Calame, the General Manager of Ambrogio15, began working in the hospitality industry at the age of 16 in an Italian deli in Salt Lake City, Utah. After high school, Jacques moved to San Diego to pursue a biology degree at San Diego State University.
The owners of Ambrogio15, asked him to join them, as Ambrogio15’s team first employee, at the inception of Ambrogio15. Jacques has dedicated himself to promote and execute the vision of the Ambrogio15 Milano Pizza Experience which is to provide high quality Italian food and wine in a friendly and welcoming environment.
Bresaola e Parmigiano: It’s a simple, salty, and savory dish that I fell in love with while visiting Milan to see a close friend that I met through Ambrogio15.
Hitting golf balls at the driving range right before sunset. “At dusk, it’s refreshing looking over the freshly cut grass with the San Diego Sunset in the background. At this time of day it’s impossible to see the shot, thus the only way to know the ball was hit well is by feel.”
Carlos Galvez was born and grew up in El Paso, Texas where he started working in a local Pizzeria by the young age of 16. He became really passionate about Italian cuisine and decided to move to San Diego to pursue his culinary dreams because of the immense diversity the city has to offer. He quickly started working with 2 local pizzerias and over the years he grew his knowledge and skills. That’s when he decided he wanted to be part of a new, bigger project and get the chance to learn unique dishes and implement his culinary art. He joined Ambrogio15 right when we opened and eventually, through hard work, impressive dedication and pure talent we decided he was the perfect fit for our Executive Chef position. He became a dough artist perfected his knowledge of modern Italian gourmet cuisine and became a major asset to make Ambrogio the best pizza dining experience in San Diego.
One of the highlights of working with Ambrogio15, was his experience in cooking and sharing the kitchen with Michelin Star Chef Silvio Salmoiraghi. Together they are working on a new, unique, gourmet tasting menu that will be launched at our new Del Mar location.
We are so happy and proud to have Carlos as a key member of the Ambrogio family and we are excited to keep working with him on all our new projects.
Patrick was born in Mantova , a small Italian city in the Lombardia region, a culinary destination . His American dad and Italian mother meet in the beautiful nearby city of Verona.
Started working in the restaurant industry at the age of 17, during the summer while on break from attending the culinary school program in Brescia.
After graduating, he worked between bakeries and hotels in the summer destinations of Sirmione, Lake Garda. Always passionate about traveling and be exposed different culture, at the age of 21 he moved to Barcelona for 6 months where he worked as a cook for a local Italian restaurant. After returning to Italy for a year he decided to take the opportunity and go visit his father and create a life aboard in the USA.
With 10 years of experience between Miami, Atlanta and San Diego, he worked hard and gained experience. From working with Buckhead life group in Atlanta, where he landed his first Sous chef job, to cover a junior sous chef position at Cucina enoteca in Delmar or been in charge of the kitchen as the Executive Chef at the new started Italian eatery Cesarina in Point Loma.
He is very passionate and grew up with his nonna which transmitted him the passion for baking, pizza and fresh pasta.
Notorious tortellini thief from a young age, he recall how much important were those pasta and baking sessions with nonna in order to develop his culinary taste and food memories.
Other hobbies include traveling, hiking and training jiu jitsu. Always leaving time for trying new restaurant and breweries that our beautiful San Diego has to offer.