Chef Mo

Head Chef

From Sicily to your table.

I grew up in a single-parent household, watching my mother work two jobs to keep our family steady. From her, I learned strength, resilience, and how to lead with love, even on the hardest days.

I started cooking young, first because I needed to and then because I couldn’t imagine not doing it. The kitchen became my safe place. It was where I learned discipline, where I made mistakes, and where I discovered who I was becoming. By 14, I was already working in restaurants to help pay for school. What started as responsibility slowly became passion, and that passion shaped my entire life.

I trained in professional kitchens across Italy and spent more than 12 unforgettable years in Sicily. That is where I truly fell in love with the heart of Italy. Sicilian cooking is honest and soulful. It respects the ingredient. It values patience. It understands that simple food, made well, is powerful. Fresh vegetables, good olive oil, time, and care. That is the foundation.

Today, at 33, I bring that rustic spirit to Panebianco here in America. My goal is to share the heart of Italy, not just through recipes, but through the experience. I want every meal to feel warm and welcoming. A place where you linger. Where bread is torn and shared. Where no one leaves hungry.

Our menu is always evolving, and I love featuring dishes inspired by what I grew up eating and cooking in Sicily. And every now and then, I quietly bring in a recipe that has been in my family for generations, like our newly added meatballs wrapped in fresh baked gnocco fritto. Crispy on the outside, soft inside, and completely nonna approved.

Every bite is part of my soul that I give to you. For me, food is memory. It is comfort. It is celebration. It is family.

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“Every bite is part of my soul that I give to you.”
— Chef Mo

A presto! 🇮🇹