Davanti's Founding Story
Oliver and Paco Calza often found themselves drawn to the inviting warmth of Fresco Cafe Italiano, a small, authentic Italian 'dive' owned by their favorite chef, Roberto Crescini. Fresco wasn't just a restaurant; it was a place where friendships flourished over plates of house-made pasta, pizzas, and decadent desserts. It became a second home for Oliver and Paco, and a gathering place where familiar faces and friendly conversations at neighboring tables added to its unique charm. For many Houstonians, Roberto was the embodiment of Italian cooking—his dishes were the true essence of Italy. Fresco was where people came not just to eat, but to savor Italy’s soul.
Roberto’s culinary mastery soon caught the attention of none other than Guy Fieri, who arrived in Houston to feature Fresco on an episode of Diners, Drive-Ins, and Dives. The spotlight shone brightly on two of Oliver and Paco’s favorite dishes: the carbonara and lamb ragu. After the episode aired, Fresco’s popularity skyrocketed—so much so that finding a table became a near impossibility. Yet, even amidst the bustle, the restaurant remained personal, a testament to the magic Roberto created in the kitchen.
A funny incident that became legendary in their family took place one night when Paco ordered Linguine con Vongole, a pasta with clams that was pure perfection. True to form, Paco, who had a lifelong love affair with parmesan, sprinkled mountains of it onto the dish. Roberto, noticing this culinary faux pas, rushed to the table, horrified. “Cazzo!” he exclaimed in disbelief, explaining to them the cardinal rule of Italian cuisine: never pair cheese with seafood. It was a moment of laughter, but also a moment of learning, one of many lessons Roberto would impart over the years.
But then, one day, the unexpected happened. Oliver and Paco drove up to Fresco only to find a sign hanging on the door: “CLOSED.” They were stunned. The restaurant that had become a staple of Houston’s dining scene was no longer. Unable to fathom a city without Roberto’s presence, they immediately called him, only to find out he had returned to Italy. Their shock turned into action, and before long, they presented him with an irresistible partnership proposal. To them, losing Fresco was as unimaginable as the Tower of Pisa toppling over. Together, the trio found a new location, and from the ashes of Fresco, Davanti Ristorante was born—a continuation of the culinary legacy they had all fallen in love with.
Chef Roberto Crescini
Chef Roberto Crescini was born in Gavardo, Italy, in the province of Brescia. His journey into the culinary world began at a very young age. He received formal training at the prestigious Caterina de Medici Culinary School on Lake Garda, where he laid the foundation for his deep understanding of Italian and French cuisine. His early career took him through some of Italy's most revered kitchens, including the Grand Hotel Fasano and La NOS in Milan, where he worked under master chefs who instilled in him a respect for precision, discipline, and the art of fine dining. Over the years, Chef Crescini developed a refined style that marries the traditional flavors of Italy with classical French techniques, working with ingredients like fresh pasta, truffles, and seafood. His expertise flourished as he took on leadership roles at renowned restaurants, including his own establishments, La Cantina della Mirleta and Il Moro Bianco, both celebrated for their authentic regional cuisine. After decades of success in Italy, Chef Crescini moved to the United States, where he brought his culinary talent to Houston, Texas. Today, as co-founder and executive chef of Davanti Ristorante, he continues to share his passion for authentic Italian cooking, crafting fresh pasta daily, producing house-made cured meats, and delivering a dining experience rooted in the traditions and flavors of his Italian heritage.
Paco Calza
Paco Calza, born in Galicia, Spain, and raised in Venezuela, began his hospitality career at a young age, helping in his family's restaurant. After moving to Houston in his 20s, he worked his way up from washing dishes at the original Ninfa’s to waiting tables at iconic Houston restaurants like Antonio’s Flying Pizza, D’Amico’s Restaurant, and Damian’s Cocina Italiana. His big break came as part of the opening team at Café Annie, where he spent more than three decades setting the bar for fine-dining hospitality and service in the City of Houston. Paco's career culminated in co-founding BCN Taste & Tradition, one of Houston's top dining establishments, where his expertise in service and hospitality continues to shine.
Oliver Calza
Born and raised in Houston, Oliver was immersed in the world of diverse culinary traditions from a young age, enjoying everything from his mother's Bolognese sauce, which she called "barbecue", to his family's Polish and Spanish favorites. He earned a Bachelor of Science in Chemical Engineering from The University of Texas at Austin and began his career with Halliburton, drilling wells across Texas. After exploring entrepreneurial ventures in education and oilfield technology, Oliver decided to follow in the footsteps of his father, Paco Calza, and embraced a career in the restaurant industry by co-founding Davanti Ristorante.
Our Chef's Autobiography: EXTENDED
My name is Roberto Crescini, and I was born on July 21, 1960, in Gavardo, a small town in the province of Brescia in Lombardy, Italy. Lombardy is the largest province in Italy, with a diverse landscape ranging from the Po Valley to the Alps. After finishing secondary school, I attended the Caterina de Medici culinary school on Lake Garda for three years. My culinary journey began during my summer holidays, working in the kitchen of a hotel in the mountains. At the age of 15, I began my formal training under my first mentor, Enzo Dellea, whose father had been an executive chef at a famous hotel in Venice in the 1930s. Mr. Dellea was a great connoisseur of classic cuisine and a charismatic figure. Under his guidance, I learned the principles of respect, order, and discipline. Everything had to be perfect, from cutting vegetables to cooking dishes, and it was clear that only those with great passion for the craft would thrive in this demanding environment. I worked by his side for two years.
After that, I met my second mentor, Mr. Onelio Lippi, who was originally from Umbria. He had started his career in Rome before moving to France and Luxembourg, where he became proficient in classic French cuisine. Under Mr. Lippi’s guidance, I became head of the first courses at the Grand Hotel Fasano on Lake Garda between 1978 and 1981. In 1979, I spent a year working in a famous Milanese restaurant, La Noce (The Walnut), where I was struck by the vibrant variety of ingredients and ever-changing menus. Here, I encountered luxury ingredients like Beluga caviar and rare Belon oysters, which deepened my passion for fine dining.
In 1980, after completing my military service, Chef Lippi recommended me to a friend of his, Chef Tullio Monteverde, who ran a restaurant in Bologna after spending ten years in France. At Chef Monteverde's restaurant, I continued to build my culinary skills. He had trained under renowned Chef George Dury at the Élysée Matignon in Paris and had experience working with Auguste Escoffier at the Ritz in London, one of the most revered chefs in history. Chef Monteverde’s restaurant was a blend of Bolognese, Umbrian, and French cuisines, offering everything from fresh pasta and Bolognese meat sauce to truffles and terrines. I spent two years there, which further solidified my love for cooking.
After Bologna, I took my first leadership role as a chef at Ristorante Duomo in Salò on Lake Garda. This was a transformative experience for both me and the restaurant, where we grew together over three years. In 1986, I moved to another gem on the lake, the Gallo d’Oro restaurant in Moniga del Garda. The owner, Mr. Ennio, was the first professional sommelier in Italy, and under his tutelage, I learned the art of pairing food with wine.
In 1987, I felt a strong desire to explore seafood cuisine, which was almost entirely new to me. I spent six months in Sardinia at the Mistral Restaurant, learning about the rich variety of Mediterranean seafood. I returned briefly to the Gallo d’Oro before embarking on the most significant step in my career: managing my own restaurant. In October 1988, with a partner, I took over La Cantina della Mirleta, a restaurant housed in the cellars of a 17th-century building. For three years, I focused on perfecting and promoting local cuisine, while also learning how to manage a restaurant.
In 1992, I became the executive chef at Il Forchettone in Brescia, a restaurant that specialized in large internal catering events. I wanted to experience managing high volumes of service, which proved to be invaluable. Two years later, in 1994, my wife and I decided to open our own restaurant, Il Moro Bianco, on Lake Garda. This was a small restaurant with only eight tables, but it was filled with love and passion. For eleven years, we enjoyed great success, coming close to earning a Michelin star. However, the introduction of the euro brought economic challenges that led to the closure of our beloved restaurant.
In 2005, we shifted to a countryside restaurant with a farm attached that produced wine, located with a magnificent view of Lake Garda. Here, I embraced a new challenge: the production of agri-food products. I attended salami-making school, fulfilling a long-held passion for producing cured meats. I also took courses on salami tasting and natural food preservation techniques, adding another layer of expertise to my culinary career.
In 2009, I was offered an opportunity to manage three restaurants and oversee the production of cured meats on a large farm in Umbria that also raised black pigs. I dedicated four years to this project, managing menus, training chefs, and producing cured meats, before returning to Brescia for family reasons in 2013. For two years, I worked as the executive chef at Il Monastero, a historic restaurant that specialized in banquets.
In 2014, my life took an unexpected turn when I was invited to move to Houston, Texas, to produce cured meats. At 54 years old, without knowing any English, I took the plunge and began working in the United States. Though the initial opportunity did not last, I obtained an O-1 visa, a special category for artists, and stayed in Houston. I began working in various Italian restaurants, including Nundini Chef's Table and Enoteca Rossa, where I received praise from customers and the press. It was during this time that I conceived the idea for Fresco Café Italiano. After years of hard work and dedication, Fresco Café Italiano was recognized as the best pasta restaurant in Houston in 2019, and we won awards at the Houston Pasta Festival in 2018 and 2019.
Now, after decades in the culinary world, I continue to strive for excellence and pursue my passion for food. The journey has been long, but each step has been invaluable in shaping the chef I am today. I look forward to what the future holds: Davanti!
