Angelo Serpe, Chef and Owner
Born in Castel San Giorgio (Sa), in 19…
I was born and raised in Naples Italy and a graduate of a cooking school in Roma. I came to the United States in 1969; prior to my arrival I did an apprenticeship in France, at the Hotel Negresco, and Cafe de Paris in Monte Carlo.
From 1964 until I came to the States in 1969 I worked as a cook for the Italian cruise lines to include ships like the Christopher Colombo, the Leonardo da Vinci and the Raffaello.
In 1970 I moved to the United States where I met my lovely wife Maria and started my career at the famous Regency Hotel. I then went to Berkshire Hotel to become their youngest executive chef. While at the Berkshire I had a young man fresh out of cooking school come to work in my kitchen. That young man was the now famous Chef Emeril Lagasse.
In the 80’s, I became executive chef Elite Sign of the Dove and opened The Contropunto restaurant, a second location of the same company.
After many years of fighting the New York City traffic, I moved my family to Virginia Beach in 1990 where I opened Pasta E Pani with my wife Maria.
I brought authentic Italian food to Virginia Beach including pane paesano (Italian country bread) which we still bake fresh ever day as well as freshly made mozzarella. We make our own fresh pasta and sauces which after 11 years we decided to market our products in local grocery stores.
Our products can be found in several Farm Fresh grocery stores in the area, Taste Unlimited and most recently The New Williamsburg Pottery. And if that isn’t enough I also give cooking classes were I teach classic Italian dishes. Watch our site for future classes.
Thank you and I hope to see you soon!
Pasta e Pani