I My name is Mike Farca and I was raised by 2 immigrant parents. The richness and cultural diversity I grew up with is truly amazing. My mother is from Israel and my Father is from Mexico. Both cultures have dynamic and flavorful kitchens. My family and I have enjoyed eating spicy food for as long as I can remember. Mexico, in particular, has a flare for adding spice and heat to virtually everything.
Award winning author, Inspirational Speaker, Producer, and Culinary Olympic Gold Medalist, Chef Charles Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas.
Chef Carroll takes pride in mentoring students due to which he has written the award winning “Leadership Lessons from a Chef: Finding Time to be Great”, “Tasting Success: Your Guide to Becoming a Professional Chef”, and most recently published, “The Recipe”, on shelves October 17th, 2017.
He has spent the past three years traveling around the United States and the world to include Ireland, Norway, Germany, Switzerland, Iceland, Portugal, Turkey, Chile, Korea, Paris, South Africa, Afghanistan, Greece, India, Hong Kong, Malaysia, Singapore, Macao, and Canada mentoring, sharing and presenting his messages to culinary students, chefs, industry professionals and executives as well as the United States military personnel. His influence and inspiration has helped thousands of individuals reach their full potential and strive to be the best they can be.
Established in 1938 Bar Esperia was the first family restaurant founded by Dario's grandfather in Sicily. Expansion of their business began across Italy to Bologna and Verona with generations and members of the the family bringing their love and passion to their cuisine, and even successful bakeries and specialty food shops have been part of the family legacy.
With decades in the family restaurant business, Dario Vullo has brought his family's legacy to the United States to share the great traditions of food in Italy to Chicago with the help of his fiancé and co-owner, Amy Yetasook. Amy is a newly proclaimed Chicagoan and med student studying to become a surgeon.
Executive chef and brother Alessio Vullo, and restaurant namesake Nando (a dignified Italian dachshund) complete the restaurant family. Chef Alessio holds the Vullo family secrets, instructing the team every morning in making fresh pasta, breads, and desserts to the highest Italian standards.
We hope you will stop in and experience our cozy Italian world.
Love, Dario and Amy (owners)
I’ve Been Cooking for over 30 years! It all began in 1983, I discovered my passion for cooking while serving in the U.S. Navy aboard Ship. Helping Cook for several thousand each day.
After Culinary College, I began my cooking career at an upscale Italian restaurant in St. Louis, Mo. After several years later, I decided to take on a new challenge and was hired as a Chef Assistant in the Executive kitchen at Busch Stadium (Home of the St.louis Cardinals). I was fortunate enough to be there for the All Star Week, where I worked with one of Italy’s Master Chefs
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