Chef Giovanni Pinato has been affiliated with some of the finest restaurants in the United States and abroad. Born in Padova, Italy near Venice his first job was with the Taverna del Colleoni in Bergamo, Italy.
Under the auspices of world famous Chef Alzetta from the Excelsior Hotel of Venice, his natural talents and affinity for food grew. So too did his reputation grow, capturing the attention of restaurateurs in the United States.
Chef Pinato came to New York City in 1985 to take the helm at Alo Alo Restaurant. In 1987 he first joined forces with Giovanni Francescotti in the opening of Maruzzella on 77th street and 1st avenue. It was during this time he romanced the media with an appearance on “Good Morning America”.
In 1990, the West Coast demanded an opportunity to sample Chef Pinato’s legendary dishes, and so he moved to Beverly Hills. In Beverly Hills, Chef Pinato opened Bice Restaurant. Not only was he known for his fine culinary ability, but also for his kindness and generosity through work with the Kidney Foundation.
His most recent project for Bice Restaurant, was the opening of the Med Cafe Sunset (Bice) in West Hollywood. The restaurant was an instant success.
Chef Pinato returned to New York City to join forces, once again, with his old friend, Giovanni Francescotti from 1994 to 2005 where his menu paid homage to his belief in simplicity and classically graceful dishes, where the food is the star. The Chef’s next challenge was Remi in New York where he lifted the menu and experience to new heights for 7 years before once again connecting with Francescotti. Giovanni convinced Chef Pinato to help him bring world class cuisine to Nashville and after one visit the Chef fell in love with Music City.
Chef Giovanni’s specialties are drawn from Northern Italian cuisine, and he’s especially proud of his risottos and homemade pastas, including gluten-free. His gnocchi are made with potato, mushroom, truffle oil, and watercress and he makes ravioli daily with various fillings.
Chef Giovanni also eagerly describes his daily fresh fish, flown in from Greece and Portugal, and his fresh octopus from the Mediterranean. His eyes lit up when he mentioned Mediterranean Branzini, that he fillets and oven-poaches or grills and serves whole.