GIUSEPPE PANZUTO

Giuseppe spent nearly 10 years as the GM and Director of Food & Beverage of several restaurants in Carmel and the Monterey Peninsula before opening Il Tegamino. Recognized for his charming hospitality and passion for restaurants, Giuseppe graduated in 1996 from the Instituto Professional Alberghiero di State in his hometown of Naples, Italy. He worked in several upscale hotels on the Island of Capri before starting Il Cenito in Naples. He then moved to New York City where he worked at Il Mulino and Il Gattopardo. After NYC, he moved to California for opportunities with the Ritz-Carlton Laguna Niguel. During his time at the Ritz-Carlton, Giuseppe received his Sommelier degree from the Associazione Italiana Sommeliers.

SALVATORE PANZUTO

Known for his jovial and entertaining personality, Salvatore has a passion for cooking straightforward authentic Italian cuisine. "No tricks" he likes to say. Prior to moving to California, Salvatore worked in Napoli, Italy, Dublin, Ireland and New York. Once on the West Coast, Salvatore worked at several restaurants in Southern California including L'Opera in Long Beach, Il Cielo in Beverly Hills, and Salvatore's in San Diego. Most recently, Salvatore spent time working in the kitchens of Sierra Mar at Post Ranch Inn and Salumeria Luca. Salvatore graduated in 1993 from the Instituto Profesionale Alberghiero di Stato.