"Tuscan cuisine is simple, elemental, well-balanced and rooted in the soil. It is straightforward, honest cookery without frills. It uses the best ingredients, letting them speak without adding anything that might distract."
Jason Balestrieri, Executive Chef, Cantinetta Piero
Cantinetta Piero is modeled after the convivial attitude of the people and the open-air lifestyle of Tuscany.
The foods of Tuscany are at the heart of Cantinetta Piero. Its menus focus on seasonal ingredients and regional products including seafood and shellfish from the nearby coast, game and meat dishes from the inland and mountain regions, and beautiful, fresh local produce.
Under a 15-foot vaulted brick ceiling with massive beams, the entrance to the restaurant leads guests past a wine display to tables, a pizza bar with authentic wood-burning oven, and the open kitchen with its salumi curing room. The dining experience is casual, inviting and stimulating to the senses. The restaurant opens with a wall of glass doors 20 feet long miraculously sliding away to reveal the outdoor dining area ringed by olive trees.
A cocktail bar, the width of the room, serves classic and contemporary cocktails, as well as wines from Italy and California, displayed in a ceiling-high, glass-fronted wine room.
Approachable, fun, lively, modern Tuscan food from a Napa Valley point of view.
CANTINETTA PIERO HOURS
Lunch: Friday, Saturday & Sunday: 11:30am-3:00pm
Dinner: Sunday-Thursday: 5:00pm to 9:00pm
Friday & Saturday: 5:00pm to 10:00pm
Jason Balestrieri - Executive Chef
Jason began his culinary career in Wisconsin, receiving his Culinary Arts degree from the Milwaukee Area Technical College. His first job was a prep cook at a neighborhood café in Milwaukee but he soon moved to the highly regarded Pfister Hotel where he trained as line and pantry cook.
The sunny skies of California beckoned however and Jason moved to Los Angeles in 1993, securing a position at Pinot Bistro under chef/founder Joachim Splichal and executive chef Octavio Beccera.
Then for the next five years at Twin Palms in Pasadena, he went from sous chef, to chef de cuisine working under chef/owner Michael Roberts. He was then promoted to the position of executive chef at the Twin Palms in Valencia.
In 2000, Jason’s association with Joachim Splichal continued when he accepted a position as lead line cook at the just remodeled Patina in Los Angeles. He was quickly promoted to sous chef for Splichal’s Cafe Pinot, and then for three years was executive chef at Pinot Hollywood. Ultimately, Jason became executive chef at Nick and Stef’s Steakhouse, another Splichal creation where he assumed complete responsibility for all kitchen operations of the 250 seat restaurant.
During his years in Splichal’s restaurants, he made the acquaintance of Walter Manzke, long time executive chef at Patina. Manzke introduced Jason to David Fink with Jason becoming executive chef at Cantintta Luca, the Group’s third restaurant, which opened late 2006. In 2008, Balestrieri became chef/partner of Cantinetta Luca.
Most recently, Jason was appointed executive chef at Cantinetta Piero, the restaurant at newly opened Hotel Luca located in Yountville in the Napa Valley.