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JOIN THE TEAM! We are always open to welcome talented and passionate professionals. To inquire about current positions at Il Gattopardo Group, please send your resume to email@example.com. We hope to having you on board!
Originally from Naples, Italy, GIANFRANCO SORRENTINO carries over 30 years of experience in restaurant management, some of these include Quisitana Hotel in Capri, Dorchester Hotel in London, Four Seasons Hotel in Tokyo, Bice Restaurant in New York, Sette MoMA Restaurant at The Museum of Modern Art of New York, Union Bar and Grill in Great Barrington, MA, Mozzarella & Vino, and THE LEOPARD AT DES ARTISTES, in the New York landmark the Hotel des Artistes. In September 2001 he opened IL GATTOPARDO, just across the street from MoMA, with his wife PAULA BOLLA- SORRENTINO, and his talented Executive Chef VITO GNAZZO.
Brazilian born and raised, of Italian father from Veneto, PAULA BOLLA- SORRENTINO is passionate for art, design and Italian culture. With fashion and design background, she had the opportunity of traveling around the world with top fashion designers, as well as worked in one of the most prestigious design firms of New York, Pentagram Design, as Graphic Designer. Graduated from FIT, but with the hospitality industry in her heart, Paula runs all visual and organizational aspects of the company, from Art Direction and flowers, graphic design, and customer relations, to make sure that guests are not only exposed to a wonderful gastronomical event on the table, but to a whole sensorial experience.
Native of Salerno, Amalfi Coast in Italy, VITO GNAZZO began his culinary career at the three Michelin Star restaurant Antica Osteria del Ponte, in Milan. In 1981 Mr. Gnazzo immigrated to United States to work as Head Chef at one of the best restaurants in the state of California, Il Rex. In 1993 he moved to New York and became Executive Chef at Sette MoMA, where he meet the Sorrentinos. Since that, Vito became a vital part of the Il Gattopardo story. His commitment to bringing the best of the Italian culinary traditions to all of his creations has led to him being awarded two stars by The New York Times and two and half stars by the New York Post.
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