Graziano took his first steps in the shipbuilding industry, but his passion for cooking remained dormant until the late 1980s, when he decided to change direction and embark on his first season at a restaurant in Argentario. From that point on, his career began to grow gradually, but the significant transition came with his work at the Terme di Saturnia spa, an environment that exposed him to more advanced techniques and a contemporary vision of cuisine. His real professional breakthrough, however, came at the Il Convivio restaurant in Rome, already awarded a Michelin star, where he served as sous chef. Then back to Argentario, at the Hotel Torre di Cala Piccola, where he also took on the role of F&B manager. This was an important step, broadening his managerial and entrepreneurial vision. In 2018, he opened La Vecchia Pesa, the family’s first restaurant, and in 2023, the current Molo 26.
Lorenzo, sous chef and a now indispensable member of the team. His professional growth has primarily developed through external experiences, from which he has assimilated the techniques and culinary sensibilities that have increasingly made him a key player in the kitchen.
Mattia, his eldest son, a professional sommelier (AIS), coordinates the service and manages the entire winemaking process. He is also responsible for developing the wine list, with a broad and constantly evolving selection of over three hundred wines, including established names and interesting discoveries from small producers, with a particular focus on the Tuscan and Maremma landscapes. The section dedicated to Italian and French sparkling wines is also important.
