Passionately pursuing the perfect dining experience.

Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college.  Federico studied Hospitality Management at Cornell University, and while away he partnered with his father and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation, he assumed the reigns of the family business, and since 2007, changed the direction of 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 high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions—where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.  In addition to his roles within the company, 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.  Fun Fact: In his free time, he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter dates with his baby girl Olivia.

Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college.

Federico studied Hospitality Management at Cornell University, and while away he partnered with his father and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation, he assumed the reigns of the family business, and since 2007, changed the direction of 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 high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions—where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.

In addition to his roles within the company, 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.

Fun Fact: In his free time, he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter dates with his baby girl Olivia.

Federico Castellucci III
Owner

As co-owner of Castellucci Hospitality Group and General Manager of Bar Mercado and Recess, Stephanie Castellucci oversees day-to-day operations of the restaurant, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Cooks & Soldiers, Double Zero, Sugo and The Iberian Pig.  Stephanie began working at her family’s original outpost of Sugo in middle 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, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.  Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

As co-owner of Castellucci Hospitality Group and General Manager of Bar Mercado and Recess, Stephanie Castellucci oversees day-to-day operations of the restaurant, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Cooks & Soldiers, Double Zero, Sugo and The Iberian Pig.

Stephanie began working at her family’s original outpost of Sugo in middle 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, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.

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

Stephanie Castellucci
Owner & General Manager, Bar Mercado

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.

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.

John Castellucci
Executive Chef, The Iberian Pig

 
Or Mr. C, as most people call him, is a long-time restaurateur. He graduated from Boston University with the intention of becoming a lawyer. Before he could complete his schooling, Federico was faced with a life altering decision after receiving tragic news that his father's restaurant, Archie's Tavern, burned down in a fire. In order to support his family, he returned home and started the restaurant again from scratch. He worked tirelessly day and night to get the restaurant back off the ground.  After ten years, his hard work finally paid off. The restaurant became the largest steakhouse in Rhode Island, and he went on to open six other restaurants in the state. In 1996, he took his family and moved to Atlanta for better weather and a better business climate. Over the next six years, he opened and sold six Roasted Garlic restaurants. In 2003, the first Sugo opened in Roswell, GA. The concept design and culinary vision was a collaboration with his eldest son Federico III, and his wife Nancy.  Fun Fact: We sell t-shirts with his face on it!

Or Mr. C, as most people call him, is a long-time restaurateur. He graduated from Boston University with the intention of becoming a lawyer. Before he could complete his schooling, Federico was faced with a life altering decision after receiving tragic news that his father's restaurant, Archie's Tavern, burned down in a fire. In order to support his family, he returned home and started the restaurant again from scratch. He worked tirelessly day and night to get the restaurant back off the ground.

After ten years, his hard work finally paid off. The restaurant became the largest steakhouse in Rhode Island, and he went on to open six other restaurants in the state. In 1996, he took his family and moved to Atlanta for better weather and a better business climate. Over the next six years, he opened and sold six Roasted Garlic restaurants. In 2003, the first Sugo opened in Roswell, GA. The concept design and culinary vision was a collaboration with his eldest son Federico III, and his wife Nancy.

Fun Fact: We sell t-shirts with his face on it!

Federico Castellucci II
 

Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern.  She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant. She is the consummate mother of the younger generation of Castelluccis that run CHG, and is always there to help in all aspects.  Fun Fact: Nancy is a trained physical therapist.

Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern.

She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant. She is the consummate mother of the younger generation of Castelluccis that run CHG, and is always there to help in all aspects.

Fun Fact: Nancy is a trained physical therapist.

Nancy Castellucci
General Manager, Sugo

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.

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.

Lauren Castellucci
Director of Sales & Marketing

 
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!

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!

Ryan Buttner
Director of Operations

Giovanni is a graduate of the Culinary Institute of America. He joined CHG in 2014, not as part of the culinary staff, but the corporate team. He is currently responsible for all special projects related to CHG and specializes in restaurant openings.  Fun Fact: In his free time, Giovanni makes and constructs furniture.

Giovanni is a graduate of the Culinary Institute of America. He joined CHG in 2014, not as part of the culinary staff, but the corporate team. He is currently responsible for all special projects related to CHG and specializes in restaurant openings.

Fun Fact: In his free time, Giovanni makes and constructs furniture.

Giovanni Ray
Corporate Project Manager

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!

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!

Meeka Baxter
Finance and Accounting Manager

 

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.

Sydney Cummiskey
Assistant Director of Marketing

Carmen joined CHG in November of 2017. With over 14 years in customer service; 10 dedicated to the hospitality industry alone; she developed her skills over time with brands that include Starwood Hotels Group, FedEx, Firebirds Wood Fire Grill and Darden restaurants. Joining the team as Corporate Admin, she is responsible for maintaining several accounting and HR functions.  Fun Fact: Carmen enjoys playing paintball in her spare time

Carmen joined CHG in November of 2017. With over 14 years in customer service; 10 dedicated to the hospitality industry alone; she developed her skills over time with brands that include Starwood Hotels Group, FedEx, Firebirds Wood Fire Grill and Darden restaurants. Joining the team as Corporate Admin, she is responsible for maintaining several accounting and HR functions.

Fun Fact: Carmen enjoys playing paintball in her spare time

Carmen Jones Harvey
Corporate Admin

Emily joined the CHG team in May 2018 as the marketing and social media intern. After a successful summer, followed by extensive freelance work while completing her senior year, she started full time in June 2019. Emily graduated from Georgia College & State University with a B.A. in mass communication and a minor in marketing. She is responsible for CHG's digital presence and also plays a significant role in the company's broader marketing efforts.  Fun Fact: Emily is obsessed with true crime and conspiracy theories.

Emily joined the CHG team in May 2018 as the marketing and social media intern. After a successful summer, followed by extensive freelance work while completing her senior year, she started full time in June 2019. Emily graduated from Georgia College & State University with a B.A. in mass communication and a minor in marketing. She is responsible for CHG's digital presence and also plays a significant role in the company's broader marketing efforts.

Fun Fact: Emily is obsessed with true crime and conspiracy theories.

Emily Blackwood
Digital Marketing Manager