Born in Bergamo, Italy, Umberto began cooking professionally at just 14 years old while attending culinary school. At the time, it wasn’t part of some carefully planned career path — it was simply the environment he naturally gravitated toward. His cousin had entered the culinary world first, and before long Umberto found himself fully immersed in it as well.

What began in Italian kitchens eventually became a career that would span nearly four decades.

After spending close to 10 years cooking throughout Italy, Umberto moved to California in the mid-1990s following a job opportunity in Orange County. From there, he continued building his experience across restaurants in Southern and Northern California, working in everything from Italian restaurants and upscale dining environments to large restaurant groups and hospitality operations.

Over the years, he opened and operated his own restaurants, bars, and breweries while continuing to expand both his culinary range and his understanding of hospitality itself.

While Italian cuisine remains deeply rooted in his background, years spent working alongside cooks and chefs from different cultures shaped the way he approaches food today. Instead of limiting himself to one style of cuisine, he became fascinated by flavor, technique, and the challenge of recreating the kinds of dishes and experiences people genuinely connect with.

That curiosity still drives much of what he does.