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Born and raised in Southern Italy in the small town of Gioia del Colla, Puglia, Fineo graduated from the Italian Culinary Institute I.P.S.S.A.R.T in Bari, Italy. Fineo's early culinary career spanned Italy from south to north as sous chef at Beccofino Ristorante in Florence and Michelin-starred restaurant Shí_eneck Ristorante in Falze, near Italy's northern border. After moving to California, Chef Fineo spent more than two years with the legendary Thomas Keller Restaurant Group at two globally acclaimed restaurants in California, including The French Laundry in the Napa Valley and Bouchon in Beverly Hills.Fineo earned consecutive Michelin star ratings in 2008 and 2009 as executive chef of La Botte Ristorante in Santa Monica. Before that, he was sous chef at Drago Enoteca in Beverly Hills. He has has led menu development, kitchen operations and mentorship at many restaurants' culinary teams. Fineo's commitment to using high-quality, locally sourced ingredients and his personal attention to the development and execution of gluten-free pasta recipes has warranted him the success he's achieved at just 32 years old. Chef Fineo will ignite your tastebuds with his signature style of uniting old-world italian recipes with seasonally driven ingredients.