Over the years, chef Angelo Auriana’s path has taken him from Italian kitchens to the United States culinary scene, where he’s made his mark at restaurants like the now-shuttered but iconic Valentino Ristorante in Los Angeles. Now, Auriana co-owns Factory Place Hospitality Group, with celebrated restaurants in Los Angeles and Las Vegas, including The Factory Kitchen and BRERA Ristorante. Despite his success, Auriana remains humble, driven by familial love and an appetite to bring people together through food, whether in his restaurants or at a philanthropic event like NWWF.
The chef’s gastronomic roots run deep. Born in Bergamo, Italy, he first journeyed into the food world in his early teens when he had to choose between continuing his studies or joining the workforce. At 17, Auriana graduated with honors from the historic San Pellegrino Terme Hotel School, one of the first hotel and catering schools in Italy. Auriana started his formal training in his hometown under Michelin-caliber chef Pierangelo Cornaro, known for helming esteemed Italian restaurants Taverna Del Colleoni & dell’Angelo. This early experience, coupled with his travels across Italy’s diverse regions and wine countries, shaped the chef’s preference for authentic, regional flavors—an enthusiasm he carries into each dish he crafts today.

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Angelo Auriana nwwf 2025 chef de cuisine
The James Beard Foundation Award-nominated chef and restaurateur infuses elements from his native Italy into every endeavor. He believes chefs can give back in meaningful ways, using their talents to inspire change.
Auriana prioritizes the balance and a harmony of flavors, as seen in his signature dishes, such as mandilli di seta, a silky handkerchief pasta lacquered with Ligurian pesto, or tagliolini al limone, thin ribbons tossed in a delicate lemon sauce.

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Angelo Auriana nwwf 2025 chef de cuisine dish
Auriana has been a steadfast supporter of the festival since its inception 25 years ago, laying the foundation for a lasting partnership. “I came back every time I was asked because helping the children in any possible way is the goal of NWWF and a wonderful mission to be part of,” Auriana shares. As a father, he holds the festival’s cause—supporting children’s education and well-being—close to his heart. He believes chefs can give back in meaningful ways, using their talents to inspire change.
For the culinary master, meals are powerful unifiers. “Food and wine are [among] the greatest pleasures in life,” Auriana says, emphasizing how breaking bread and raising a glass create a sense of togetherness. He says the combination of world-class chefs, top-tier vintners and a stunning setting adds to the festival’s fundraising power. He’s honored to play his part.

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