Born from friendship. Rooted in Italy.

Roberto began cooking at a young age and received his formal training at the Caterina de Medici culinary school on Lake Garda. Work in Italian kitchens—including the Grand Hotel Fasano and La Noce in Milan—gave him a foundation in regional Italian cooking, classical French technique, precision, and discipline.

His career grew through leadership roles and restaurants of his own, including La Cantina della Mirleta and Il Moro Bianco. Along the way, he deepened his knowledge of fresh pasta, seafood, truffles, wine pairing, natural preservation, and the craft of Italian cured meats.

After moving to Houston, Roberto brought that experience to several Italian kitchens before opening Fresco Cafe Italiano. Today, as Davanti’s executive chef and co-founder, he continues to shape fresh pasta daily and cook with the traditions, ingredients, and generosity that have guided his career.

Paco began learning hospitality in his family’s restaurant. After moving to Houston in his twenties, he worked his way from washing dishes at the original Ninfa’s to serving guests at Antonio’s Flying Pizza, D’Amico’s Restaurant, and Damian’s Cocina Italiana.

He joined the opening team at Café Annie and spent more than three decades helping define its standard of service. Paco later co-founded BCN Taste & Tradition before bringing that lifetime of hospitality to Davanti, where his goal remains simple: make every guest feel personally welcomed.