STEFANO DE LORENZO - Owner/GM

Stefano De Lorenzo grew up in the famous ski resort town of Cortina d'Ampezzo, in the far North of Italy. He started his career working for "Il Meloncino al Lago Ghedina", where he learned everything possible about luxury service, from the devotion to clients and the importance of every single detail, to the basic principles on how to manage a restaurant-bar and the quality of food and wines.

Stefano was on vacation in Los Angeles one springtime of 1995, planning to spend few months relaxing. He hasn't left since. He remained fascinated by the Southern California weather and mood, found himself a job in a restaurant (or the job found him?) and moved from one working experience to another, as waiter and manager in some of L.A. most valued restaurants such as Il Moro.

In spring 2004 Stefano De Lorenzo opened his own little place at 5 Dudley Ave., in Venice (California) just few steps away for the ocean. Shortly after, "Piccolo Ristorante" became really popular and the line at the door longer and longer that convinced Stefano to expand to a new location not far away in Santa Monica, California called "La Botte".

Only two years after the opening, Stefano's hard work and perseverance turned "Piccolo" into the best Italian restaurant in Los Angeles, and just months after the opening "La Botte" became the best newcomer accordingly to the "ZAGAT Survey" 2007 Edition.

LUIGI FINEO - Chef

Chef Luigi Fineo was born and raised in a small town called "Gioia Del Colle" in Puglia, region famous for its olive oil and bread.

He graduated at the culinary school of "Castellana Grotte" in 2000. After various experience in northern Italy he decide to move to Florence at "Beccofino Ristorante-Wine Bar" where he got his northern Italian cuisine experience for more than three years.

After that, he moved to Alto Adige region to join the team, for two years in a row, as a Sous Chef at "Shoeneck Ristorante", rated one star from the "MICHELIN" guide and three forks from "GAMBERO ROSSO" guide.

At the age of 23, he was invited to work as a Sous Chef at the "Enoteca Drago" in Beverly Hills, and "Drago Ristorante" in Santa Monica, California.

Now he is the Chef at "La Botte Ristorante" in Santa Monica, where he wants to capture the true spirit of Italian cooking , encompassing the rich diversity of regional culinary styles, the finest ingredients, and the distinctive cooking techniques that are the key to creating delicious, authentic dishes.