Passionately pursuing the perfect dining experience.

Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college. Federico studied Hospitality Management at Cornell University, and while away he partnered with his father and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation, he assumed the reigns of the family business, and since 2007, changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group. As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions—where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent. In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. Fun Fact: In his free time, he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter dates with his baby girl Olivia.

Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college.

Federico studied Hospitality Management at Cornell University, and while away he partnered with his father and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation, he assumed the reigns of the family business, and since 2007, changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.

As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions—where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.

In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies.

Fun Fact: In his free time, he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter dates with his baby girl Olivia.

Federico Castellucci III
President & CEO

Or Mr. C, as most people call him, is a long-time restaurateur. He graduated from Boston University with the intention of becoming a lawyer. Before he could complete his schooling, Federico was faced with a life altering decision after receiving tragic news that his father's restaurant, Archie's Tavern, burned down in a fire. In order to support his family, he returned home and started the restaurant again from scratch. He worked tirelessly day and night to get the restaurant back off the ground. After ten years, his hard work finally paid off.  The restaurant became the largest steakhouse in Rhode Island, and he went on to open six other restaurants in the state.  In 1996, he took his family and moved to Atlanta for better weather and a better business climate.  Over the next six years, he opened and sold six Roasted Garlic restaurants.  In 2003, the first Sugo opened in Roswell, GA.  The concept design and culinary vision was a collaboration with his eldest son Federico III, and his wife Nancy. Fun Fact: We sell t-shirts with his face on it!

Or Mr. C, as most people call him, is a long-time restaurateur. He graduated from Boston University with the intention of becoming a lawyer. Before he could complete his schooling, Federico was faced with a life altering decision after receiving tragic news that his father's restaurant, Archie's Tavern, burned down in a fire. In order to support his family, he returned home and started the restaurant again from scratch. He worked tirelessly day and night to get the restaurant back off the ground.

After ten years, his hard work finally paid off.  The restaurant became the largest steakhouse in Rhode Island, and he went on to open six other restaurants in the state.  In 1996, he took his family and moved to Atlanta for better weather and a better business climate.  Over the next six years, he opened and sold six Roasted Garlic restaurants.  In 2003, the first Sugo opened in Roswell, GA.  The concept design and culinary vision was a collaboration with his eldest son Federico III, and his wife Nancy.

Fun Fact: We sell t-shirts with his face on it!

Federico Castellucci II
 

Giovanni is a graduate of the Culinary Institute of America. He joined CHG in 2014, not as part of the culinary staff, but the corporate team.. He is currently responsible for all special projects related to CHG and specializes in restaurant openings. Fun Fact: In his free time, Giovanni makes and constructs furniture.

Giovanni is a graduate of the Culinary Institute of America. He joined CHG in 2014, not as part of the culinary staff, but the corporate team.. He is currently responsible for all special projects related to CHG and specializes in restaurant openings.

Fun Fact: In his free time, Giovanni makes and constructs furniture.

Giovanni Ray
Corporate Project Manager

As co-owner of Castellucci Hospitality Group and General Manager of Double Zero, Stephanie Castellucci oversees day-to-day operations of the restaurant, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Bar Mercado, Cooks & Soldiers, Sugo and The Iberian Pig. Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero Napoletana in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu. Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

As co-owner of Castellucci Hospitality Group and General Manager of Double Zero, Stephanie Castellucci oversees day-to-day operations of the restaurant, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Bar Mercado, Cooks & Soldiers, Sugo and The Iberian Pig.

Stephanie began working at her family’s original outpost of Sugo in middle school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Stephanie returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the General Manager of Double Zero Napoletana in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.

Fun Fact: Stephanie is passionate about wine, her Peloton bike, and Levain cookies.

Stephanie Castellucci
VP & General Manager, Double Zero

Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern. She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant.  She is the consummate mother of the younger generation of Castelluccis that run CHG, and is there to help in all aspects. Fun Fact: Nancy is a trained physical therapist.

Nancy started her career in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern.

She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant.  She is the consummate mother of the younger generation of Castelluccis that run CHG, and is there to help in all aspects.

Fun Fact: Nancy is a trained physical therapist.

Nancy Castellucci
General Manager, Sugo

Meeka joined CHG’s corporate team in June 2015 to oversee all accounting practices for the entire restaurant group.  She comes to CHG with an extensive restaurant accounting background in addition to a degree in interior design.  Meeka spent the seven years prior to joining CHG handling the accounts payable function for the Liberty House restaurant group and brings that knowledge and experience to her position with us.  Meeka is also involved in performing facility inspections at each restaurant. Fun Fact: Meeka loves to shoot pool - she has even won a few competitions!

Meeka joined CHG’s corporate team in June 2015 to oversee all accounting practices for the entire restaurant group.  She comes to CHG with an extensive restaurant accounting background in addition to a degree in interior design.  Meeka spent the seven years prior to joining CHG handling the accounts payable function for the Liberty House restaurant group and brings that knowledge and experience to her position with us.  Meeka is also involved in performing facility inspections at each restaurant.

Fun Fact: Meeka loves to shoot pool - she has even won a few competitions!

Meeka Baxter
Accounting Manager

Born in San Francisco but bred in Atlanta, Sara Delgado has been with CHG since December of 2016. Sara graduated from Georgia State University with a degree in Business Economics but she started out at the University of Georgia studying Journalism. Sara entered the food world as a writer for local date night planning app, Bloveit, where she ate and wrote about 300 restaurants in the Atlanta area. Since then Sara has written for numerous university publications, Atlanta Magazine and Hospitality Design. Sara has lived in Atlanta for 13 years and currently resides in East Atlanta with her roommates and dog, Gus. Fun Fact: Sara does not know how to whistle.

Born in San Francisco but bred in Atlanta, Sara Delgado has been with CHG since December of 2016. Sara graduated from Georgia State University with a degree in Business Economics but she started out at the University of Georgia studying Journalism. Sara entered the food world as a writer for local date night planning app, Bloveit, where she ate and wrote about 300 restaurants in the Atlanta area. Since then Sara has written for numerous university publications, Atlanta Magazine and Hospitality Design. Sara has lived in Atlanta for 13 years and currently resides in East Atlanta with her roommates and dog, Gus.

Fun Fact: Sara does not know how to whistle.

Sara Delgado
Marketing Manager

John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. From an early age John was inspired to cook and after completing his dual collegiate programs decided to pursue and develop his culinary talent. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the kitchens of RN74 in San Francisco, WD50 in New York CIty and Michelin-star Restaurant Arzak in San Sebastian. Since relocating back to Atlanta, John has worked as the culinary arm of his family’s business, Castellucci Hospitality Group. After working in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John helped redevelop the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef. Currently, John is overseeing the menu and all kitchen operations at our restaurant group’s newest concept, Bar Mercado. Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. From an early age John was inspired to cook and after completing his dual collegiate programs decided to pursue and develop his culinary talent. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the kitchens of RN74 in San Francisco, WD50 in New York CIty and Michelin-star Restaurant Arzak in San Sebastian.

Since relocating back to Atlanta, John has worked as the culinary arm of his family’s business, Castellucci Hospitality Group. After working in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John helped redevelop the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef. Currently, John is overseeing the menu and all kitchen operations at our restaurant group’s newest concept, Bar Mercado.

Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John Castellucci
Executive Chef, Bar Mercado

Lauren received her education at Cornell University.  She, unlike the other Castelluccis, did not attend the Hospitality school and has a degree in Economics and Business Management.  Lauren and Federico met their senior year at Cornell and the love story was written while Fred worked to rebuild and grow his family’s business.  Their courtship spanned from NYC to ATL and Lauren would fly down for weekends and work as Fred’s Maitre D first at Sugo, and then at each of the subsequent restaurants as the company expanded.   After spending 10 years in investment banking and investment management between Barclays Capital in NY and JPMorgan in Atlanta, Lauren officially joined the CHG corporate team in May 2017 following the birth of their daughter, Olivia.  Lauren is primarily focused on driving sales in our current restaurants.  She manages our marketing team and all of our marketing efforts, which includes our social media presence, our email marketing campaigns, all of our branded collateral, printing and general community brand awareness..     Fun Fact: Lauren has more shoes than a department store.

Lauren received her education at Cornell University.  She, unlike the other Castelluccis, did not attend the Hospitality school and has a degree in Economics and Business Management.  Lauren and Federico met their senior year at Cornell and the love story was written while Fred worked to rebuild and grow his family’s business.  Their courtship spanned from NYC to ATL and Lauren would fly down for weekends and work as Fred’s Maitre D first at Sugo, and then at each of the subsequent restaurants as the company expanded.  

After spending 10 years in investment banking and investment management between Barclays Capital in NY and JPMorgan in Atlanta, Lauren officially joined the CHG corporate team in May 2017 following the birth of their daughter, Olivia.  Lauren is primarily focused on driving sales in our current restaurants.  She manages our marketing team and all of our marketing efforts, which includes our social media presence, our email marketing campaigns, all of our branded collateral, printing and general community brand awareness..    

Fun Fact: Lauren has more shoes than a department store.

Lauren Castellucci
Director of Sales & Marketing

Born in Rochester, New York, Sydney Cummiskey has been with CHG since October 2012, starting as a hostess at Double Zero in Sandy Springs and the rest is history. Sydney graduated from Savannah College of Art and Design - Atlanta with a B.F.A. in Fashion Marketing and Management. Her primary focus is managing all of the social media accounts for CHG but is also very invested in the marketing team as whole. Fun fact: Sydney is a licensed Esthetician.

Born in Rochester, New York, Sydney Cummiskey has been with CHG since October 2012, starting as a hostess at Double Zero in Sandy Springs and the rest is history. Sydney graduated from Savannah College of Art and Design - Atlanta with a B.F.A. in Fashion Marketing and Management. Her primary focus is managing all of the social media accounts for CHG but is also very invested in the marketing team as whole.

Fun fact: Sydney is a licensed Esthetician.

Sydney Cummiskey
Social Media Manager