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Food by Chef Antonio Friscia

Chef Antonio Friscia Private Catering

With over 25 years of experience, Antonio Friscia has made a name for himself as an acclaimed Chef and Restaurateur. He is currently Chef-Partner at Stingaree Nightclub, Gaijin Noodle & Sake House, and Campine: A Culinary & Cocktail Conspiracy. Each of Chef Antonio Friscia’s respective endeavors highlights a unique aspect of his culinary expertise.

Antonio’s journey began at an early age while working for his family’s fish market in San Francisco’s North Beach Italian Community. This experience sparked his interest in the restaurant business and ultimately led to his completion of the Hotel and Restaurant Management Degree at San Francisco City College. After graduation, Antonio traveled to Italy to study under renowned culinary masters, Chef Gualtiero Marchesi and Chef Nicola Tadescino at Scuola Albergeria. After returning to California, Chef Antonio successfully opened five restaurants in the San Francisco area. His establishments provided an authentic atmosphere, and he received praise for crafting exceptional Italian dishes.

Chef Friscia Does San Diego

Moving to San Diego in 1999, he served as Director of Operations and Executive Chef for Alfiere Mediterranean Bistro at the Sheraton Hotel and Marina before partnering with the Enlightened Hospitality Group to open Stingaree in 2005. In addition to his impressive resume, Antonio received accreditation as an Advanced Sommelier by the exclusive and world-renowned Court of Master Sommeliers.

While Chef Antonio Friscia is known for his amazing food, it comes as no surprise that when asked about his secret ingredient, he simply replies, “familia.” His passion for bringing people together with world-class cuisine is an expression of his love for the people around him, as well as an admiration for those who have taught him and supported his culinary journey since day one.

Private Events