The flavors of Ancona. The ingredients of the northwest.
At the heart of Mauro’s culinary philosophy is passion, he infuses his passion with preparation and the result will be cuisine beyond expectation.
From his early days as a boy in Rome, Mauro Golmarvi began his culinary education underneath the watchful eye of his mother, Naji. From her, he discovered his true passion for food and people. After working at one of the oldest restaurants in Rome, he moved to Ancona for Medical school. It was in Ancona that he decided to make his way to America to become a great chef and one day, open his own restaurant. Once on his own, he had only two true instructors—his stove and his oven, which he fondly refers to as his masters, the ones who taught him everything. “My stove and my oven are my Gods. They are not fancy, but they are mine, and they allow me to express my soul.”
His dream was to have a restaurant with the ceilings painted like the Sistine Chapel. When you visit Assaggio today, you will see the beautiful frescoes throughout the restaurant and you will know you are part of his dream come true.
Today, when Mauro isn’t welcoming his loyal customers and friends to his the "home" he calls Assaggio, he’s spending quality time with his favorite sous chef in the world—daughter, Francesca—to whom his cookbooks are dedicated.