Our story
Davanti began with a shared love of Chef Roberto Crescini’s cooking and a determination to keep his fresh-pasta tradition in Houston.
Our Story
Oliver and Paco Calza became regulars at Fresco Cafe Italiano, where chef Roberto Crescini’s house-made pasta and generous hospitality made the restaurant feel like a second home.
When Fresco closed in 2022, Oliver and Paco reached out to Roberto with a partnership idea. Together they opened Davanti Ristorante in Houston, carrying forward Roberto’s fresh-pasta tradition in a restaurant of their own.
From Lake Garda to Houston
Roberto trained at the Caterina de Medici culinary school on Lake Garda and built his career through Italian kitchens before bringing his experience to Houston.
At Davanti, that history shows up in the details: fresh pasta shaped daily, regional technique, thoughtful ingredients, and food served with generosity.
See what we are cooking
The people behind Davanti
Culinary tradition, Houston hospitality, and entrepreneurial energy come together at Davanti.
Executive Chef & Co-Founder
Born in Gavardo in Italy’s Brescia province, Roberto trained at the Caterina de Medici culinary school on Lake Garda. His career spans kitchens in Italy and Houston, and at Davanti he leads a menu grounded in fresh pasta and regional Italian cooking.
Co-Founder
Born in Galicia and raised in Venezuela, Paco began in his family’s restaurant before building a long hospitality career in Houston. His experience includes Café Annie and co-founding BCN Taste & Tradition before Davanti.
Co-Founder
A Houston native and University of Texas chemical engineering graduate, Oliver moved from engineering and entrepreneurial work into hospitality, co-founding Davanti alongside Paco and Roberto.
Hospitality, carried forward
Davanti combines decades of restaurant experience with the ease and familiarity of a true neighborhood place.
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