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THE MAN AND HIS EXPERIENCE
    Born in Mornasco from working-class parents, little Rino, early on showed a deep love and detail for the kitchen. He received an education of high moral values at home, based on honesty and compliance, rules that accompanied him throughout his professional career.
    After his professional training in Italy and France, where he received the Diploma in Culinary Arts from the School Cordon Blue of Paris, a Degree in Nutrition Science in the United States and after receiving several positions of high responsibility including the Gala Dinner for His Holiness' Pope John Paul II on his visit to Toronto (Canada), Chef Rino settled permanently in the United States.
    He was a Professor at Lake Washington Technical College in Kirkland, WA, where he, thanks to a program of high cuisine and pastries, obtained recognition from the American Culinary Federation. Today he is part of the Advisory Board of the University and of the Foundation Board.

    Chef Rino has always dedicated his life to teaching the true traditional Italian cuisine while respecting its values and as well as it's art, culture and history of his country of origin through the use of local products.

    Likened to the green jacket given to the Master's Tournament Champion in golf, Chef Rino was awarded the black jacket from the Federation of Italian Chefs as a member of the organization's Master Chef Board (http://www.maestridicucina.it/ricette/cuoco.asp?ID=32#).

    He was first given the title Master Chef by the federation more than 30 years ago at the age of 23 - the youngest in history - and has worked in kitchens around the globe, including Paris, Milan and Hong Kong. He has cooked for celebrities and royalties, including Frank Sinatra, Ronald Reagan, Princess Diana and Prince Charles of Wales, Princess Caroline of Monaco and many others.

    Numerous articles have appeared in magazines and periodicals about Chef Rino.

Born in Southern Italy, Owner and Chef Raffaele Virgillo is the youngest of 9 kids. He was the baby, which meant he was the lucky one who got to spend the most time with his Mama in the kitchen. It was there, in a tiny cottage in a mountain village, that he learned that the only thing that makes food so special is the amount of affection you cook into it.

    You see, in Italy, they use only the freshest ingredients to prepare food for the people they love. Then, he came to the United States in the early 1970's to live the "American Dream", that in a land of opportunity, anything is possible with hard work.

    He first established himself in the Twin Cities restaurant scene in 1980, with "Raffaele's Supper Club" in Fridley. He earned a great reputation for wonderful food with a pleasant dining experience. Then, a few years later, he opened up a breakfast and luncheon eatery in the Minneapolis Skyway called "Sarducci's". After that, he spent time up in Duluth, Minnesota, inspired by the Palucci family and with mentor Andy Borg in the Grandma's Corporation.

    On the North Shore, he was involved in the development and opening of "Bellisio's Wine Bar" in Canal Park. He wanted to return to the Twin Cities because that is where he made his home with his 2 daughters and small hobby farm. That's when the original "Buona Sera" was born.

    It was Raffaele's thought that a warm, cozy atmosphere in his home neighborhood would be the perfect venue to share his passion of good Italian cuisine with his love of people. Luna Rossa is his newest concept, launched in the historic Stillwater caves.

    Chef Raffaele is also famous for chatting with his customers, and making sure that his mama would be proud of his food. He looks forward to meeting and serving you, along with his daughter Anna, son in law Jesse and his grandson Vinny!