Ambrogio15 Del Mar is a more upscale, but still casual version than our Pacific Beach Restaurant. We will have gourmet Pizzas developed by our partnership with Michelin-starred Milanese chef Silvio Salmoiraghi, his partner Choi Cheolhyeok, and gastronome Paolo Tucci. Additionally, the chefs will also offer a five-course gourmet tasting menu for 15-20 diners at a time featuring Italian dishes and global meat and seafood entrees, with a vast menu of natural Italian wines and French Champagnes.
Patrick was born in Mantova , a small Italian city in the Lombardia region, a culinary destination . His American dad and Italian mother meet in the beautiful nearby city of Verona.
Started working in the restaurant industry at the age of 17, during the summer while on break from attending the culinary school program in Brescia.
After graduating, he worked between bakeries and hotels in the summer destinations of Sirmione, Lake Garda. Always passionate about traveling and be exposed different culture, at the age of 21 he moved to Barcelona for 6 months where he worked as a cook for a local Italian restaurant. After returning to Italy for a year he decided to take the opportunity and go visit his father and create a life aboard in the USA.
With 10 years of experience between Miami, Atlanta and San Diego, he worked hard and gained experience. From working with Buckhead life group in Atlanta, where he landed his first Sous chef job, to cover a junior sous chef position at Cucina enoteca in Delmar or been in charge of the kitchen as the Executive Chef at the new started Italian eatery Cesarina in Point Loma.
He is very passionate and grew up with his nonna which transmitted him the passion for baking, pizza and fresh pasta.
Notorious tortellini thief from a young age, he recall how much important were those pasta and baking sessions with nonna in order to develop his culinary taste and food memories.
Other hobbies include traveling, hiking and training jiu jitsu. Always leaving time for trying new restaurant and breweries that our beautiful San Diego has to offer.
Born in 1974 in Varese, from 1991 to 1993 Silvio Salmoiraghi works at Locanda del Lago, 1* Michelin restaurant on the shore of Lago Maggiore, where he develops his skills regarding lake fish cooking.
The first milestone dates 1993-1994 when he is hired in the cuisine of the maestro Pietro Leeman at Joia restaurant in Milano, the first vegetarian Michelin star restaurant of Italy where his views of fine dining will be utterly challenged and reshaped.
From 1995 to 1999 he works with Gualtiero Marchesii, the founding father of modern Italian cuisine, in hir restaurant, where he climbs the kitchen ranks until he is nominated sous chef, and then chef of Gualtiero Marchesi’s restaurant “Il Lotti”, in Paris, where he gains the restaurant first Michelin star.
From 2001 to 2002 he moves to Japan to work with the great master Kyomi Mikuni at Hotel de Mikuni in Tokyo, 3* Michelin stars. During his experience in Japan he attends the Japanese Fugu (puffer fish) cutting school and stars working in the sushi bar, the first European to be allowed to do so by chef.
Between 2003 and 2004 he moves to Dublin to work at “Chapter One”, gaining a Michelin star in the same year.
In 2004 Silvio Salmoiraghi is called back to Italy by maestro Marchesi to oversee the opening of ALMA International Italian Culinary Institute, where he teaches the next generation of Italian Michelin star chefs.
Between 2005 and 2007 he he starts training for the Bocuse d’Or. The culinary competition is held in January 2007 in Lyon and sees chef positioning himself in the shortlist of the 10 best chefs of the world.
In 2008 after maturing the decision to open his own restaurant he goes back to his hometown of Fagnano Olona, a few minutes drive from Milano.
Acquerello restaurant is born in that same year and through great toil and determination it becomes a point of reference for the Italian culinary panorama, gaining its first Michelin star in 2014 and being ranked since 2015 among the 10 best Italian restaurants. Here is where Chef Salmoiraghi, together with his business partner chef Choi, implements and builds his vision for a new modern Italian cuisine.