Angelo Auriana partnered with friends Matteo Ferdinandi and Francine Diamond-Ferdinandi to launch Factory Place Hospitality Group in 2013, opening The Factory Kitchen that year, followed by Officine BRERA in 2016. Known for his pride in Italian cuisine and heartfelt desire to introduce diners to authentic dishes from the Italian countryside, Auriana utilizes seasonal California produce and traditional techniques to craft approachable Italian Heritage Cuisine for the trattoria-style Factory Kitchen and Milan-inspired Officine BRERA.
A native of Bergamo, Italy, near the culinary capital of Milan, 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 initially worked at renowned restaurateur Piero Selvaggio’s Primi. Selvaggio quickly transferred the promising young chef to his flagship establishment, Valentino in Santa Monica, CA, highly regarded by discerning audiences like Wine Spectator, the James Beard Foundation, and the Michelin Guide for its fine Italian cuisine. Auriana served as executive chef with Selvaggio for 18 years before opening his own restaurant in Lake Tahoe, CA, in 2003, which he then left to join San Francisco’s Farina.
Auriana personally maintains an extensive wine collection, which highlights his passion for Barolo, and holds an honorary diploma from the mayor of Beragamo, Italy for sharing the town’s culture and traditions with the United States through his Italian Heritage Cuisine.