In 1989, following a successful twenty-year career as an international banking executive, Roberto Zecca and his wife Christine purchased Castellare di Ugnana in the Chianti region of Tuscany. Over the next four years, they dedicated their time to restoring the 100-acre property including several 11th century medieval structures and an ancient olive orchard of more than 1,250 trees. Roberto quickly became an expert in “Olivicultura,” learning the latest harvesting methods, organic farming and cold pressing techniques and began bottling his own Tuscan extra-virgin olive oil.

In 1995, Roberto returned to the Bay Area to pioneer his new profession on California soil. His idea to combine olive oil making with the restaurant business was totally unique, and today Frantoio retains its distinction as the only restaurant nationwide with a state-of-the-art working olive oil press.

In 1996, Roberto was elected to the California Olive Oil Council Board of Directors and founded the first panel of tasters in the U.S. under the regulations of the International Olive Oil Council in Madrid, Spain. That same year he attended a course for professional tasters in Imperia, Italy at the O.N.A.O.O. (Italy’s National Institute of Olive Oil Tasting) and graduated as the first American Panel Taste Leader to be certified by the IOOC.

In 2000, Roberto was elected President of the California Olive Oil Council. His perseverance and expertise also earned him the title of Chairman at the world’s largest olive oil competition held at the Los Angeles County Fair from its inception in the year 2000 to 2005.

In 2006, after 10 years of serving on the California Olive Oil Council Board of Directors, Roberto retired and received the Pioneer Award, the highest honor granted in the industry, in recognition of his contribution and role in forging the California olive oil renaissance. Today, Roberto lectures worldwide and continues to be an ambassador in this field.

Duilio Valenti is a professional chef with an extensive background in contemporary cuisine, baking and specialty desserts.

Duilio started his career very young with encouragement from his father Jean, a professional sommelier, co-founder of A.I.S. (Associazione Italiana Sommelier) and a key figure in the Italian wine making revolution.

After completing hotelier school in Bormio, Italy, Duilio worked as an apprentice in many Grand-Hotels and restaurants before beginning his first significant position as an assistant pastry chef with Gualtiero Marchesi in Milan, Italy.

Five years later and with a chef tournant’s title, he was engaged by Mr. Mauro Vincenti to be his pastry chef at the glamorous Rex Ristorante in Los Angeles, California, which Duilio departed as a Sous Chef after five years.

Duilio went on to his first executive chef position and opened Villa D’ Este restaurant in Del Mar, California, which quickly became one of San Diego’s top restaurants and was selected as one of the “100 best in southern California.” After this important accomplishment Duilio accepted an offer to partnership in trendy Sorrento Grille in Laguna Beach, California.

Sorrento Grille was named as one of the Top 40 restaurants in the Los Angeles area according to the L.A. Times, as well as one of the “100 best in Southern California.”

Following this fruitful experience, Chef Duilio went to work for “Bice” in New York City, one of the busiest and commercially successful restaurants in the country, where he was the chef for several months before moving to open their San Diego location following a brief stop in Bice Chicago, Illinois.

Duilio was then hired by Caesar’s Palace in Las Vegas, Nevada, with a short term commitment to revitalize the menu in their Italian restaurant “Primavera”, a task that he succeeded before taking charge of the kitchen at the remodeled historic landmark Julius’ Castle in San Francisco, where, quoting The New York Times: “His food doesn’t play second fiddle to the views.”

Finally, Duilio has joined Frantoio, where the award winning olive oils produced by proprietors Roberto and Christine Zecca are a real inspiration to his critically acclaimed innovative and light cooking style. Most recently he has been selected by the San Francisco Chronicle list of the 100 Best Restaurants in the Bay Area.

Stay tuned for Jeffrey Kroeber