About us
Ambrogio by Acquerello is a fine dining restaurant born from the partnership between San Diego-based Ambrogio15 Restaurant Group and Michelin Star Ristorante Acquerello (Fagnano Olona, Italy) by Chef Silvio Salmoiraghi.
Located in the heart of La Jolla Village, Ambrogio by Acquerello offers a unique 8-course tasting menu experience centered around what we call “The New Italian Cuisine”.
We focus all our knowledge and skills on pursuing taste and pure execution. We work without employing sous-vide or parboiling techniques but cooking à la Minute to accomplish maximum quality and integral respect for the “materia-prima”, seeking to sweep away the customer through the experience and hospitality we strive to offer.
Italy, France, Korea, Japan, and California are the five countries that define our cuisine and allow us to create a unique set of masterpieces where the traditional flavors of Milan’s typical foods meet the exoticism of Pacific Asian influences.
THE SPACE
At Ambrogio by Acquerello, we offer three unique ambiances/rooms, all of which are very versatile: the Japanese Room (Indoor); the Front Patio (Covered and Heated); the Sycamore Deck (Outdoor, Heated).
THE TEAM
At Ambrogio by Acquerello, we offer three unique ambiances/rooms, all of which are very versatile: the Japanese Room (Indoor); the Front Patio (Covered and Heated); the Sycamore Deck (Outdoor, Heated).
Chef Silvio Salmoiraghi
Chef’s journey began in 1993 at Joia, Italy’s first vegetarian Michelin Star restaurant. He then worked with Gualtiero Marchesi at L’Albereta, gaining a Sous Chef nomination. In 1999, he became Executive Chef at “II Lotti” in Paris, earning its first Star. He then joined Kyomi Mikuni in Tokyo from 2001 to 2002, followed by Chapter One in Dublin in 2003, where he earned a Star. In 2004, he co-founded ALMA with Marchesi. In 2007, he ranked in the top 10 Chefs at the Bocuse d’Or. In 2008, he opened Acquerello, gaining a Michelin Star in 2014 and recognition as one of Italy’s best.
Chef Choi Cheolhyeok
Chef Choi grew up in South Korea and began his restaurant career there. He honed his sushi skills in Japan at Tokyo’s top Sushi Bars before discovering a passion for Italian Cuisine under Gualtiero Marchesi. Impressed, Marchesi brought him to Italy to work at the prestigious 3 Michelin Star Antica Osteria del Ponte. Choi earned his Master’s in Italian Cuisine at Alma Culinary Institute under the mentorship of Chef Silvio Salmoiraghi. After graduating, he joined Silvio at Acquerello, where he played a pivotal role in earning the restaurant its first Michelin Star.
Paolo Tucci
Gastronome
Filippo Gigio
Sous Chef
Enea Sintoni
Head Chef
