Skip to content


Matteo Ferdinandi

Matteo Ferdinandi

FactoryPlaceHospitality Matteo Ferdinandi brings a wealth of fine-dining experience and genuine hospitality to each of his restaurants. A true Italian restaurateur, Ferdinandi is on a mission to bring to the table the history and culture of the Italian people through local Italian specialties in an era when competitors favor interpretations of true Italian dishes.

Ferdinandi’s introduction to the hospitality industry came at an early age helping at his family’s bakery and hotel in his native Chioggia, Italy, a fishing town south of Venice near the Po River Valley. Despite his love of both food and hospitality, Ferdinandi initially pursued a career in civil engineering, studying in Italy and spending summers in Great Britain to improve his English.


Chef Angelo Auriana

Executive Chef – Culinary Developments / Partner

Chef Angelo Auriana was born in Bergamo, Italy, where at age 17 he graduated with honors from the prestigious San Pellegrino Hotel School. He began his formal training in his beloved hometown working with Pierangelo Cornaro; one of the most influential “maestros” of Auriana’s professional career. Shortly after, Auriana traveled to various regions and wine country of Italy, learning from highly regarded chefs, as well as the tradition and authenticity of his homeland cuisine.

After a Florida vacation, Auriana made his way to California in 1985, where he helped with the opening of Piero Selvaggio’s contemporary Italian restaurant, “Primi,” shortly after becoming the executive chef of “Valentino Ristorante” during his tenure of nearly 18 years in Valentino’s kitchen. Auriana has worked on developing his distinctive style he calls “cuisine of ingredients.” This style reflects an intense passion for choosing the best possible ingredients, while maintaining each dish to unveil its’ individual flavors. At Valentino, Auriana has come to love pairing his innovative food with wines from all over the world, creating a multiple course “experience.”

Francine Diamond – Ferdinandi.jpeg

Francine Diamond – Ferdinandi

Beverage Director & Partner Francine

Diamond-Ferdinandi offers an extensive background in wine. Her knowledge of wine has led her to work at some of the most prestigious restaurants in the country, including Gramercy Tavern in New York City, Wolfgang Puck’s Postrio in Las Vegas and Spago in Beverly Hills before becoming The Beverage Director of FactoryPlaceHospitalityGroup.

Diamond-Ferdinandi offers a manageable wine list and makes sure her staff is educated in wine to better assist guests. “We will have an interesting list with quality wines at different price point. The focus is on producers who respect the terroir. We want to keep it simple, offering wines which are ready to drink and will work with the menu,” says Diamond-Ferdinandi.

Diamond-Ferdinandi is a certified sommelier with the Court of Master Sommeliers. She also holds a diploma from the Wine and Spirit Education Trust (W.S.E.T.) program, which leads to the Master of Wine program.

Francine and Matteo are Husband and Wife.