1722 Sacramento Street
San Francisco, CA 94109
Near Van Ness & Polk

415-567-5432 phone
415-567-6432 fax info@acquerello.com

<


Tuesday – Thursday
5:30 to 9:30 pm

Friday & Saturday
5:30 to 10:00 pm

    
 

History    The Team    Gift Certificate    Menus    Wine    Reservations    Special Events    Private Dining    Pictures    Press    Map    News

 

Giancarlo Paterlini Suzette Gresham Gianpaolo Paterlini  

 

Giancarlo Paterlini

Co-Proprietor / General Manager


Giancarlo Paterlini, a native of Bologna, Italy, and graduate of the Italian National Hotel and Restaurant School, has worked at some of the finest hotels and restaurants in the world. His career has included stints with The Grand Hotel Savoia in Cortina, Italy; the Mirabelle Restaurant, Café Royal Grill Room, and Savoy Hotel in London; and The Donatello Hotel and Restaurant in San Francisco. During his tenure at The Donatello, Paterlini advanced in five years from maitre d’hotel of the classic Donatello Ristorante to food and beverage director, resident manager, and lastly general manager. During his career ascent at the famed hotel, he increased his skill set and studied at Cornell University’s School of Hotel Management.

In 1989, the opportunity arose to open his own restaurant. With Donatello Chef Suzette Gresham-Tognetti, Paterlini founded Acquerello, where the duo immediately received acclaim for creative cuisine and elegant service. “It was always my dream to open my own restaurant where the menu was evolved and modern,” he says. “I recognized a definite need for a fine dining establishment that could showcase true Italian cuisine as well as seamless service.” Acquerello has continually received media attention for its fine regional Italian cuisine, expansive wine list, and attentive service from publications such as Gourmet, Bon Appétit, San Francisco Chronicle, and Wine Spectator, as well as earning a Michelin star every year since the guide was first published in 2007.

Paterlini is widely acknowledged as a foremost authority on Italian wine in the Bay Area, consulting for other restaurants and conducting tastings and lectures for more than 30 years. He has enjoyed stepping into a teaching role, passing on his knowledge and dedication to impeccable service and regional wine. “My love of Italian food and wine is deep and sincere,” he says. “It is the fiber of my being, and I want nothing more than to share my passion and expertise with others.”