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Giuseppe Manco

Mr. C Beverly Hills 

For more than a decade, Chef Giuseppe Manco has worked with the renowned Cipriani family of restaurants around the world. Since 2013, he has served as the Executive Chef of Mr. C Beverly Hills, leading the property’sculinary efforts at The Restaurant at Mr. C, the pool, Lobby Lounge, in-room dining, and developing custom menus for intimate parties, weddings, and charity benefits. Born and raised in Naples in Southern Italy, Manco draws inspiration from his hometown, focusing on light and refined Italian dishes that complement Los Angeles’ warmer weather while showcasing Southern California’s fresh produce and seafood, such as Baby Artichoke Salad with avocado, shavedparmesan, and drizzled in a light olive oil dressing, and Yellowtail Crudo with mint, avocado, onions, and lime. Manco also illustrates his mastery of the classic Venetian cuisine the Cipriani restaurant family has been known for since the 1940s, with signature dishes like Baked White Tagliolini with housemade cylindrical pasta and Beef Carpaccio alla Cipriani, a very thinly sliced filet of tenderloin invented by Giuseppe Cipriani. “At a very young age, I was exposed to locally sourced ingredients at my grandparent’s farm and how they used them to create simple but unforgettable dining experiences. It was here that my desire to cook was born,” says Manco. “At Mr. C Beverly Hills, we’re the only westcoast destination that recreates the flavors of Venice in the Cipriani style that generations of diners have come to knowand love. I’m incredibly proud to be a part of the team and carry on this culinary legacy.”

After becoming friends with renowned Italian chef and teacher Enrcio Cosentino at the age of 16 at IPASCavalcanti Naples’ professional culinary school, Manco fell in love with cooking and dreamt of working at Cipriani’siconic Rainbow Room in New York City. He graduated in 1991 from IPAS, and worked in the kitchens at prestigious Italian hotels such as Grand Hotel Parkers in Naples, Atlante Star in Rome, and Club Hotel in Baia, Sardinia, before landing his first job with the Cipriani family in 1999, where he served as the Sous Chef of Cipriani Dolci in Venice. As fate would have it, he moved to the U.S. shortly after to work at the Rainbow Room in New York City as the Executive Sous Chef from 1999 to 2002, where he oversaw the menu development for brunch service, the VIP membership club, and private events. Continuing to develop his career with the Cipriani family of restaurants, he later worked as the Executive Sous Chef at New York’s Harry’s Bar from 2002 to 2003, and at C London from 2004 to 2013, assisting in the launch of the restaurant, from the kitchen design to menu development, and overseeing new hires. Working alongside the Cipriani family for 16 years, Manco truly understands the family’s culinary ethics and techniques, and is passionate about creating exquisite Italian cuisine that showcases simple but robust flavors, while delivering the highest level of service. Manco lives in Santa Monica with his wife, son, and daughter. In his spare time, he enjoys playing soccer with his son, cycling on the beach, and visiting Southern Italy.

 

 
 

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