Chef Adolfo Veronese

Monica Piniella, Sales Manager

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Biography

Chef Adolfo Veronese, owner, is a disciple and namesake of his father, in whose San Francisco restaurant, Osteria Romana, the young Adolfo first learned the art of Italian cooking. Chef Veronese is a graduate of the Culinary Institute of America, New York. He went on to earn acclaim at the famous San Domenico Restaurant in New York City, and continued his success at Santa Monica’s famous Sicilian restaurant, Drago.

In 1995, Chef Veronese became the youngest chef to hold a three and a half star rating in Northern California while at Evvia Restaurant in Palo Alto, California. At Evvia’s, he designed the layout of the restaurant from the kitchen to the dinning room. He also developed the food and wine menus. He showcased his menu creativity, which featured combinations of classic Greek, Italian, and light California fare.

In 1997 Chef Veronese had the opportunity to open his own restaurant called Adolfo’s Restaurant e Bar. His modern Italian cuisine and wood-burning oven made this restaurant a standout in North Beach.

In 1999, when fine dining became popular in Las Vegas, Chef Veronese moved to work at Piero Selvaggio’s Valentino. During which time, he appeared as a guest chef and instructor on a Crystal Cruise line. In 2001, Chef Veronese was offered a position working for Wolfgang Puck at Postrio. After three and half years of working at Postrio, he was promoted Director of Purchasing for all restaurants in the western region of the United States. He worked for Wolfgang Puck from 2001-2006.

In September of 2006, Chef Veronese resigned from the Wolfgang Puck Group and started his own catering and kitchen consulting business, La Forchetta Catering. While running his catering business, he was offered the job of Purchaser for Tao's Lavo Restaurant and Night Club. As the head purchaser, Chef Veronese set up the department including shipping and receiving programs as well as the day-to-day costs analyses of all items that came through the door.

In 2010, Chef Veronese opened La Forchetta Catering in San Francisco. His business is in full-time operation in Northern California.

Monica Piniella, Sales Manager
Monica brings over 10 years of experience to La Forchetta Catering. Her career in the event and hospitality industry began after completing her master’s degree at the University of Nevada, Las Vegas in the College of Hotel Administration. Monica's professional experience includes work for major hotel chains including the Four Seasons, Hyatt, Four Points by Sheraton and Westin. Her most recent position was Senior Sales Manager at the landmark Westin St. Francis in San Francisco’s Union Square. Monica joined La Forchetta Catering out of her passion for outstanding food, creative events and satisfied clients.