Our Chefs
“Some says a cook is an artist, I think he’s more like a parent. It’s all about love and constant dedication more than a strike of genius. It’s a labor that bare the fruit of a passion deep inside. That’s what cooking is for me.”
Chef Ivan Beacco
Ivan Beacco grew up in Trieste, a beautiful coastal city in northern Italy, just a short distance from Venice. His culinary journey began early, blending the classic flavors of Italian cuisine with the unique influences of “Mittel European” cooking. After honing his skills at one of northern Italy’s top culinary schools, Ivan started working at just 14 in some of the busiest and most renowned restaurants along the Adriatic Riviera and in the Dolomites. His passion for cooking then took him across Europe, with stints in Vienna and Brussels, before arriving in New York City in 1998.
Since then, Ivan has made his mark on the New York dining scene, working at iconic Italian establishments like Borgo Antico in Union Square, Pepolino in TriBeCa, Carmaya in Williamsburg, and Acqua in the Old Seaport District. He even became a partner and owner at Testaccio in Long Island City. His exceptional talent has garnered recognition from prestigious publications such as The New York Times, Esquire, and the Michelin Guide. Ivan was awarded the title of Master Chef in Italian Cuisine by the Academia Barilla and was featured in Best Chef America in 2012, 2014, and 2016.
Chef Stefano Biaggioni
Born and raised in Busto Arsizio, a small town near Milan, Italy, Stefano’s passion for food began early. At just 8 years old, he would sneak into Mamma Letizia’s kitchen, eager to experiment with the dishes he saw his mother and grandmothers preparing. Combining Tuscan, Romagnola, and Lombard culinary traditions, Stefano’s love for cooking was immediate and only deepened as he grew older. His travels around the world introduced him to new recipes and ingredients, adding a global twist to his Italian roots.
For Stefano, cooking is not just a skill but an art form, influenced by his passion for beauty, architecture, and interior design. Since moving to New York in 1998, he has brought his culinary artistry to life through teaching cooking classes, crafting unique catering experiences, and hosting private dinners. Whether he’s guiding a class or preparing a meal for friends, Stefano’s events are always infused with creativity, elegance, and, of course, a glass of red wine.
Chef Dona Giorgadze
Madona (Dona) Giorgadze, born and raised in Georgia, moved to the USA in 2010 with her two daughters. While cooking and hosting friends had always been a passion, she never imagined turning those skills into a career. After settling in Connecticut, she found herself dedicating more time to cooking, and it quickly became her favorite pastime. A few years later, after gaining experience at a local bakery, Dona launched her own personal chef business, serving families in Ridgefield, CT. She also began teaching cooking classes for both kids and adults, developing unique menus and programs along the way.
During this time, Dona started writing her cookbook, Around the Georgian Table, which shares the cherished recipes and stories from her childhood. The book is available in bookstores, on Amazon, and through her website, www.georgiancook.com. After her daughters went off to college, Dona launched her YouTube channel, “Budget Friendly Cooking,” where she shares simple, healthy, and affordable meal ideas. In 2021, she moved to New York City, where cooking and sharing food remain her greatest passion and life’s purpose.
Chef Francesco Amenta
Francesco Vittorio, hailing from Modena, Italy—a city famed for its aceto balsamico and rich pasta traditions—is a true artist in both the culinary and musical worlds. His journey into cooking began while writing his thesis, where his love for crafting dishes blossomed into a career in fine dining. For Francesco, the art of cooking and music are deeply intertwined, each allowing him to creatively honor his Italian roots while innovating with simple, high-quality ingredients.
His culinary path took him to prestigious kitchens, including a role as sous-chef in the Netherlands, where his experience at the International Criminal Court restaurant in The Hague proved pivotal. There, he mastered the art of managing large-scale events, hiring staff, and catering to international palates, expanding his repertoire beyond traditional Italian cuisine. This diverse exposure deepened his appreciation for Italian culinary origins while broadening his skills.
For over six years, Francesco has also thrived as a private chef, serving high-profile international clients at intimate gatherings and corporate events. His work is a perfect fusion of tradition and modernity, with a passion for creating unforgettable culinary experiences, always inspired by the harmonious relationship between his two greatest loves—cooking and music.
