Antonio Zomaro Executive Chef
A sense of luxury. Vision. The ability to consistently conceptualize and execute complex dishes worthy of the Bay Area's elite. These were but a few of the prerequisite traits demanded by Cucina Venti. Executive chef Antonio Zomaro is trained in classic Italian and Mediterranean cuisine. He incorporates Italian, French and Spanish influences into his dishes and believes that cooking is a craft. When it comes to cooking, Antonio prepares food using the freshest, seasonal ingredients found locally. The food is simple, yet flavorful, allowing the ingredients to take center stage.
Antonio developed his palate early. His family tended a garden and raised their own livestock. As he matured, the dishes his family passed down to him quickly became the passion of his life. This immersion and the richness of his culture created a foundation on which to exercise his tireless discipline. A discipline that led him to train with the some of the most respected chefs in California.
At Cucina Venti, Chef Zomaro produces nothing but the highest quality dishes. Though admired as a chef for his versatility and cross-cultural understanding of cuisine, he has chosen to focus on the root of his passion; Italian cuisine.
As well respected chefs in bay area, Antonio personally oversaw the launch of The Cucina Venti's sister restaurant, the critically acclaimed The Voya Restaurant.