Federico has been working in the restaurant industry his entire life. As a teenager, he oversaw and directed the kitchen operations and staff of his family’s first Atlanta restaurant. Upon graduation from Cornell University’s Hospitality Management program he assumed the reins of the family business. Since then, Federico has grown the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.

As President and CEO, Federico is responsible for leading and directing the vision of Castellucci Hospitality Group. He works directly with the culinary teams of all of the group’s restaurants to iterate and refine the menus to ensure authenticity to the brand while incorporating seasonality and creativity. Federico makes all of the company’s growth decisions — where and how to expand, as well as concept origination and research.

Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. In 2018, Federico was the recipient of the GRACE Awards, Restaurateur of the Year, and honored by the Atlanta Business Chronicle with the “40 under 40” award and Small Business Person of the Year in the Family-Owned business category.

As co-owner of Castellucci Hospitality Group and Director of Human Resources, Stephanie Castellucci oversees human resource and operational affairs of Castellucci Hospitality Group’s concepts.

Stephanie began working at her family’s original outpost of Sugo in middle and high school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, she joined the family business maintaining operations at Sugo. In 2011, she left Sugo to open Double Zero Napoletana in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu. In 2018, Stephanie moved from general manager of Double Zero to oversee the day-to-day operations of the groups Krog Street Market concepts, Bar Mercado and Recess. Following over a year of dedication to these business she has now assumed the role as general manager at The Iberian Pig Decatur where she lends her expertise in one of our most seasoned stores.

Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the critically acclaimed kitchens of RN74 in San Francisco, WD50 in New York City and Michelin-star Restaurant Arzak in San Sebastian.

Since relocating back to Atlanta, John has worked directing the culinary operations of his family’s business. After spending time in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John re-developed the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef until the summer of 2017. In the last two years John has led the charge as Executive Chef of Bar Mercado, the Castellucci's tapas restaurant in Krog Street Market, and now holds the position of Executive Chef at The Iberian Pig.

Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

Lauren received her education at Cornell University. She, unlike the other Castelluccis, did not attend the Hospitality school and has a degree in Economics and Business Management. Lauren and Federico met their senior year at Cornell and the love story was written while Fred worked to rebuild and grow his family’s business. Their courtship spanned from NYC to ATL and Lauren would fly down for weekends and work as Fred’s Maitre D first at Sugo, and then at each of the subsequent restaurants as the company expanded.

After spending 10 years in investment banking and investment management between Barclays Capital in NY and JPMorgan in Atlanta, Lauren officially joined the CHG corporate team in May 2017 following the birth of their daughter, Olivia. Lauren is primarily focused on driving sales in our current restaurants. She manages our marketing team and all of our marketing efforts, which includes our social media presence, our email marketing campaigns, all of our branded collateral, printing and general community brand awareness..

Fun Fact: Lauren has more shoes than a department store.

Ryan attended Cornell University’s internationally renowned School of Hotel Management. Following his studies, he moved to New York City and began his career at the historic Café des Artistes. Two years later, he continued to build on his passion for wine and joined award-winning chef Marcus Samuelson’s Aquavit as Wine and Beverage Director. After Aquavit, Ryan joined Restaurant Jean Georges as Chef Sommelier and helped the restaurant earn its first-ever Michelin Guide three-star rating. Later, he returned to the Daniel Boulud family and became the Assistant Director of Operations for Daniel Boulud's restaurant group, The Dinex Group, where he oversaw eight restaurants in the US and internationally.

Ryan relocated to Atlanta, Georgia where he eventually joined the Castellucci Hospitality Group as Director of Operations.

Fun Fact: Ryan enjoys exploring the Southeast, drinking coffee and spending time with his wife Brooke, and two boys, Alec & Evan!

Meeka joined CHG’s corporate team in June 2015 to oversee all accounting practices for the entire restaurant group. She comes to CHG with an extensive restaurant accounting background in addition to a degree in interior design. Meeka spent the seven years prior to joining CHG handling the accounts payable function for the Liberty House restaurant group and brings that knowledge and experience to her position with us. Meeka is also involved in performing facility inspections at each restaurant.

Fun Fact: Meeka loves to shoot pool - she has even won a few competitions!

Born in Rochester, New York, Sydney Cummiskey has been with CHG since October 2012. She started with the company as a hostess at Double Zero in Sandy Spring and quickly expanded her role beyond restaurant operations to additional corporate level tasks. She assumed management of all CHG’s social media accounts in 2013 and in 2016 was promoted to Marketing Manager. In her current role, she is responsible for the creation and usage of all CHG branded collateral, email marketing, overseeing CHGs digital and social presence as well as assisting in the strategic direction of CHG’s marketing direction. Sydney additionally manages our marketing intern program.

Sydney graduated from Savannah College of Art and Design - Atlanta with a B.F.A. in Fashion Marketing and Management.

Fun Fact: Sydney is a licensed Esthetician.

Monique joined CHG in December of 2016 as the Private Dining Coordinator and Office Manager at The Iberian Pig - Decatur. When CHG opened our Iberian Pig locations inside of the Mercedes Benz Stadium, Monique took over managing and operations of the food stalls. During that time Monique also took over as the Office Manager for the newly opened Iberian Pig in Buckhead. In the summer of 2020 Monique was promoted to Human Resources Manager and joined the Corporate team where she is responsible for maintaining several Human Resources duties, new hire training and development and accounting functions.

Monique attended Georgia Southern University and graduated from Johnson & Wales University with a A.A.S. in Culinary Arts and a B.S. in Food Service Management.

Fun Fact: Monique loves live music and has been to over 100 concerts.