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New Eatery. Deep Roots.

—— Honoring Tradition

At our table you are enjoying recipes passed down from generations past - paired with an experience of family & home.

—— Raised in Restaurants

While most kids had Play-Doh, we grew up making the real thing, from scratch. These ingredients run through my veins.

—— CHEFS

Meet the Chefs behind our food.

Jeff Oliveri

Founder / Owner / Pizzaiolo

Jeff comes from a family of longtime restaurant owners -literally raised in his family restaurants. Jeff’s mom, dad, and his brothers are the main influence behind the family recipes and cuisine experienced at Tavola Nostra. Jeff has more than 25 years of corporate business experience in operational and executive management. Jeff trained in Rome, Italy to bring the Pinsa Romana to San Diego for the first time, and his certified to make the “Originale Pinsa Romana”.  

 

He enjoys playing golf, sports, traveling, and most of all spending time with his entire family.

Frank Anctil

EXECUTIVE CHEF

Curtis McKenney

Executive Chef - Special Events, Catering

Curtis is culinary trained in New York and the East Coast with over 10 years of experience in a variety culinary disciplines. His passion for making fresh Italian food stems from his youth, and continues today to be focused as an ingredient-driven chef with a passion to touch as many people as possible with his food. With a background  and experience in clubs, restaurant, hotels and as a catering business owner; Has allowed him a unique versatility in the kitchen.

 

In his free time, he enjoys long jogs, spending time on the beach and going snowboarding.