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A Napa native and son of Italian immigrants, Giovanni began working in his parents’ pizzeria “Sam’s House of Pizza” on Jefferson Street as soon as he was big enough to roll out dough. Upon graduating from Justin Siena High School, he began managing the operation, but wouldn’t decide to fully dedicate himself to his culinary calling until years later. That moment came in 2001 when he formed a business partnership with his old high school classmate Sean Pramuk to buy Uva Trattoria and transform it into a popular dining and entertainment destination. After a successful eight-year run, he and Sean sold the business to take a break, travel, get new inspiration, and in Giovanni’s case, realize a long-held dream of moving his family to Italy for a few years and living overseas.
Giovanni first conceived of starting a teaching kitchen while living and working in Italy as a sous chef at the American Academy in Rome from 2010-2012. As an instructor at Alice Water’s Rome Sustainable Food Project, Giovanni worked alongside Chez Panisse-trained chefs Mona Talbot and Chris Boswell, as well as dozens of interns and volunteers, to prepare meals based on locally sourced, seasonal ingredients, and was profoundly inspired by the results. The idea for Foodshed took root while he taught at the RSFP, and is very much inspired by its mission to “remake institutional dining with a fresh perspective – emphasizing sustainable gastronomy, nutritional balance, intelligent eating, and conscious consumption.”
Born and raised in Napa, Sean brings extensive front-of-house experience in his role as director and co-owner of Foodshed Take Away. Before his partnership with Chef Giovanni Guerrera managing Uva Trattoria in downtown Napa from 2002-2009, Sean worked at Piatti in Yountville, Sacramento, and Kauai as well as The French Laundry in Yountville. More recently, he worked at Frog’s Leap Winery in Rutherford.
Our in-house communications consultant, Marie works to get our message out so we can focus on making great food. She brings over twenty years of experience in the ongoing battle against superfluous jargon – and always looks forward to bringing the kids by for “Daddy’s vera pizza romana.”