Chef Jose Zombrano of : Loves to visit with patrons; gladly makes dishes of your choice or whips up surprises not on the menu; educated working side by side with some of the best chefs in California; worked for the Hilton Hotel chain in Beverly Hills; owner of Girasoles.
Executive Chef Richard Miley of : “Simplicity works” is his motto; According to the restaurant's Web site, Chops & Hops is his dream to create one of America's best restaurants; freshest ingredients prepared to order; former marine; attended Cordon Bleu in Atlanta.
Chef Timothy Piccolo of : Rochesster, New York native; has spent 27 years in every aspect of the restaurant industry; enjoys interacting with guests; grilled ribeye is his favorite; "My cooking experience includes Asian cooking and Bar-B-Que, which makes for very interesting influence!" Piccolo said.
Interested in local real estate?Subscribe to Patch's new newsletter to be the first to know about open houses, new listings and more.
Chef Zach Smith of : Originally from Birmingham, Alabama; 16 years of experience; Chef for Dominick's in Norcross for 7 years; uses all fresh and natural ingredients; favorite smell in the kitchen is roasting peppers over an open flame.
Chef Mirko Di Giacomantonio of , Watkinsville: Native of Tortoreto, Italy; surrounded by food his entire life; developed a passion to cook and to "impart love" by watching his grandmother cook for his family; worked as a chef in Italy, Belgium, Germany, Romania, and the United States. Said Giacomantonio on the company's Web site, "When people come to Mirko Pasta, I want them to feel like I felt when I went to my grandma’s house".