A former Mess Specialist in the United States Navy, Chef Giovanni Gadiano’s versatile experience has prepared him for a thriving culinary career. An early job as a pantry cook at the Coronado Boathouse helped Gadiano realize his passion for the food industry, and after his service in the Navy, he worked his way up under the employment of several notable San Diego based restaurant groups. Giovanni credits his accomplishments to his willingness to learn from peers and mentors—he considers himself a perpetual student and believes in evolution through implementing new knowledge and techniques. As Sous Chef at Gang Kitchen, Giovanni participated in creative consultation and played a hand in recipe development at the Asian-fusion concept. Following this position, Gadiano worked as Executive Sous Chef and Chef de Cuisine at The Patio on Lamont, a beloved neighborhood bistro in Pacific Beach. In this leadership position there, he managed a large kitchen crew and enjoyed cultivating the talent of several young chefs. Chef Gadiano also spearheaded The Patio’s rotating menu and daily specials, putting an emphasis on locally sourced and seasonal ingredients. As Sous Chef at Maretalia Ristorante, an upscale Italian concept from Blue Bridge Hospitality, Gadiana realized his love for this classic cuisine and learned the skills involved in making fresh pasta and homemade sauces. Now, a proud team member of the Cohn Restaurant Group, Gadiano looks forward to longevity and professional growth while stepping into a role where he is able to mentor and teach others.