Humble beginnings as a cook in a local pizzeria in Johannesburg South saw a young Saverio’s first passion for food unfold at a mere 19 years old. A management role at that very Gino’s spawned opportunity as a manager at Nino’s and after a brief stint there, Saverio decided to further his love of the industry by attending Birnham College and becoming a professional chef.

Thereafter he made his way to the Big Apple, New York, where he spent two years working at a popular deli on Central Avenue and Deemaria’s Pizzeria (home of the 32 inch pie!) honing his skills and hunger for culinary knowledge.

His love of South Africa brought him home and in 2001, over an invitation for espresso at G&Co (the current premises of Bottega) with Jerry Thomas, Saverio fell in love with the place and bought a 50% share into what was to become a Europa franchise, which was successfully run and extremely popular for around 5 years before the decision to disenfranchise was taken and the dream that was Bottega was realised.

Bottega (or ‘Little Workshop’ in Italian) opened in June of 2006 and has fast grown in popularity ever since. Open from the early hours of the morning for superb breakfasts until the last person leaves after a meal from the ever-changing chalkboard dinner menu, Bottega enjoys a wealth of regulars from in and around the trendy Parkhurst area.

Its’ reputation derives from its informal yet exceptional staff whose knowledge of the menu and all facets of the restaurant make for a refreshingly reassuring dining experience. Bottega’s unassuming yet luscious food speaks for itself and the highly interactive approach of management and indeed Saverio himself keep the regulars coming back for more. The clientele frequenting Bottega is of a highly influential level both in the public eye as well as the business world and this, along with the passionate approach that Bottega brings to the restaurant industry, makes this eatery both trendy and the new ‘place-to-be-seen’.