After graduating from the London School of Economics at only 22 years old, Mario knew that he wanted to bring his newly acquired expertise back to the family restaurant.
In 2002, Mario started working full time at his family’s restaurant, assuming complete responsibility for the front of the restaurant and HR management.
Working at Taverna Estia only increased his deep interest in wine, so he chose to follow his passion and become a Sommelier, searching out the best wines, studying several important wineries in Italy, France and throughout the world.
Mario’s attention to detail and his warm hospitality have served the restaurant well. Both his staff and wine selection are among the best in the world, creating a sophisticated yet welcoming environment.