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Angelo Auriana

factory kitchen

Known for his pride in Italian cuisine and heartfelt desire to introduce diners to authentic dishes from the Italian countryside, Angelo Auriana cooks with seasonal California produce and traditional techniques to craft approachable Italian cuisine for The Factory Kitchen, Officine BRERA and sixth+mill pizzeria and bar in Downtown Los Angeles and The Factory Kitchen (opening December 2018) and sixth+mill pizzeria and bar (opening April 2019) in The Venetian® in Las Vegas.

A native of Bergamo, Italy, Auriana graduated from the San Pellegrino Hotel School at age 17 and opened his first restaurant soon afterwards. By age 23, Auriana arrived in the U.S., first cooking in Miami before coming to Los Angeles, where he is now widely regarded as one of the great Italian chefs in the United States.
Auriana is known for seamlessly translating traditional “Italian Heritage Cuisine” to today’s guest at his restaurants. He uses his take on cucina povera [the peasant cooking of the Italian countryside], specifically from the Po River Valley where both Auriana and CEO and Business Partner Matteo Ferdinandi are from. Auriana preserves and promotes his heritage by staying true to Italian cuisine and steers clear of ingredients that are not indigenous to the region.

Auriana personally maintains an extensive wine collection, which highlights his passion for Barolo, and holds an honorary diploma from the mayor of Bergamo, Italy for sharing the town’s culture and traditions with the United States through his Italian Heritage Cuisine.

Walk into any of Auriana’s restaurants and take note of his traditional Italian dishes—the kind of dishes that most restaurants in L.A. don’t have on their menus, such as the Mandilli di Seta, a Factory Kitchen favorite since day one. Auriana uses the highest quality ingredients and acute attention to detail, giving guests an experience they could get in Italy, without having to leave Downtown LA.

 

 
 

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