Angelo Auriana Head Chef

Chef Angelo Auriana was born in Bergamo, Italy, where at age 17 he graduated with honors from the prestigious San Pellegrino Hotel School. He began his formal training in his beloved hometown working with Pierangelo Cornaro; one of the most influential "maestros" of Auriana's professional career. Shortly after, Auriana traveled to various regions and wine country of Italy, learning from highly regarded chefs, as well as the tradition and authenticity of his homeland cuisine. Previously, Auriana spent nearly two decades as executive chef of the venerable "Valentino Ristorante" in Santa Monica, California.

Auriana has worked on developing his distinctive style he calls "cuisine of ingredients." This style reflects an intense passion for choosing the best possible ingredients, while maintaining each dish to unveil its' individual flavors. His food reflects the simple approach of accentuating the natural flavor of the components; showcasing the freshness and texture of the ingredients while maintaining an authenticity to the Italian heritage.

Over the years, Auriana has shared his talent with various charities and organizations such as; Meals on Wheels, SOS, Napa Valley Wine Auction, The James Beard Foundation, The American Cancer Society, and Naples Winter Wine Auction . He also takes time out of work with several culinary schools such as Let's Get Cooking, Sur La Table and consulted for the cruise line, Crystal Cruises.

Gary Rulli Owner, Master Pastry Chef

Gary Rulli has earned national attention as one of America's finest pastry chefs, turning out a remarkable array of classic Northern Italian creations at his famed Emporio Rulli in Larkspur. Since its opening in 1988, Gary's pasticceria (pastry shop) - known to regulars simply as "Rulli" - has garnered a loyal and ever-growing audience, a devoted mail-order clientele, and universal critical acclaim.

At the age of 19, Rulli apprenticed under master pastry chefs in Milan and Torino to learn the time-honored traditions of Northern Italian pastry making. Rulli returned from Italy to his home base in Marin and opened his downtown Larkspur pasticceria, with his wife, Jeannie. Greeted with overwhelming success, the Rullis expanded their pastry shop into two neighboring store fronts in the 90's and reintroduced themselves as Emporio Rulli, Inc. - Caffeteria, Pasticceria, Torrefazione, Enoteca (wine bar) and Emporio.

Rulli remains extremely active in community service. A member of the Larkspur Chamber of Commerce and Larkspur Community Association, Rulli has been honored as "Larkspur Citizen of the Year" for his contributions to the community. Other beneficiaries of Rulli's philanthropic zeal include the Marin Association for Retarded Citizens, Hospice of Marin, San Francisco's St. Anthony's Dining Room, Taste of the Nation and local schools, including Redwood High School, Marin Catholic High School, and St. Patrick's School.

Rulli is equally devoted to the Italian community at large. He is a member of the National Italian American Foundation and the Amici Dell'Italia Foundation, in addition to supporting the Museo ItaloAmericano at Fort Mason. As the designated baker for special events, he has had his creations appreciatively devoured by the likes of Olympic Gold Medalist Alberta Tomba, President Jimmy Carter, actor Ralph Fiennes, and Saul Zaentz, producer of the Academy Award winning film, "The English Patient."