ABOUT US

Tarcisio Mosconi has over thirty years of restaurant business experience specializing in operations, general management and finance.

As co owner of Trilussa Corporation Mr. Mosconi was responsible for introducing a totally new and innovative approach to restaurant service, food presentation and dining atmosphere which helped to establish the modern day Trattoria in the United States.

He currently serves as Vice President of Tra di Noi, Inc. Management Group which has actively managed T.D.N Cafes, Tra di Noi Ristorante in Malibu, California and Sapori in Marina del Rey, California. As the co owner of Tra di Noi Ristorante, Mr. Mosconi has been awarded an “Excellent” rating as one of the premier Italian restaurants in Southern California by the Zagat Survey.

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Antonio Alessi was invited to attend the prestigious West Point Academy for a military and engineering career. He was educated in Engineering, Architecture and Business Administration at Northeastern University in Boston.

Mr. Alessi has over twenty five years of retail and restaurant business experience, specializing in accounting, finance, general management and general contracting.

He currently serves as President of Alessi Management Group which has actively managed Presto Cafes, Italian restaurants, cappuccino-espresso bars, distribution centers and food catering units.

As the owner of Bocca Restaurant in Los Angeles from 1985 to 1988, his own interior design was awarded to be “the most spectacular Italian restaurant to open in the nation” by Restaurant and Hotel International Magazine, September 1986 and Restaurant Institution, March 1987.

As the co owner of Tra di Noi Ristorante, Mr. Alessi has been awarded an “Excellent” rating as one of the premier Italian restaurants in Southern California by the Zagat Survey.

Tarcisio Mosconi Antonio Alessi

Francesco Velasco Executive Chef

Growing up in Milan, Italy, Francesco found himself surrounded by a large family where everyone loved to cook and friends who enjoyed eating. Francesco realized at a very young age that he had a passion for the restaurant business and culinary arts. This passion led him to work at age 15 at a local pizzeria as a food preparer. As he was learning, he became fascinated by everything culinary.

Francesco moved to Los Angeles in 1997, determined to broaden his knowledge and skills and was soon hired at an Italian restaurant in West Los Angeles as a line cook. He worked there for several years, gaining more experience and with dedication he eventually got the chef position. During this time, that restaurant was selected to cook at the James Beard Foundation twice, giving Francesco the chance to participate and the honor to have helped receive such an award.

Throughout those years, he also traveled to Naples, Florence, and Venice to estage at different restaurants, including a “1 Michellin star” restaurant.

Francesco began working at Tra Di Noi, October 1, 2007, where he says he has the freedom to cook from his heart, and to bring his own passion and skills to creating "cucina autentica". Collaborating with Tra Di Noi's already established team, he is always searching for the finest cuts of fish and meat, as well as delicacies, fresh and seasonal ingredients. In his spare time, he enjoys reading cookbooks, making pizza with his two daughters and loves to swim.