In this fast-paced world where parents work multiple jobs, kids are constantly in activities, and there is little time to cook, Mangia Mi brings family back to the table. With an emphasis on authentic Italian cuisine, fresh high-quality ingredients, and culinary styling, Mangia Mi prepares traditional Italian comfort food in a contemporary bistro environment. Mangia Mi uses exceptional Italian goods to create flavors reminiscent of the many famous cafes and trattorias of Italy. To compliment our menu, we have an extensive wine and beer list which completes the Mangia Mi experience.
In addition to dining in our open kitchen restaurant, Mangia Mi also offers take-out so you can enjoy a bit of Italy in your home. Whether serving a party of 2 or 100, Mangia Mi makes this experience a seamless trip from our kitchen to your table.
"Food and wine have always been a huge part of my life. I spent almost every Sunday enjoying the richness of family and the delicious cuisine of the 'old country'. My nana would spend all day cooking, and one by one everyone would end up in the kitchen. Often, neighbors would smell the aroma of our Italian food and the next thing you know, they would join the festivities. There was always a houseful of people and enough food and wine to feed anyone who might drop by." Peter is a graduate of the Italian Culinary Academy based in New York City & Parma, Italy. His family has been a part of the food and wine industry for over a hundred years. He continues the rich traditions of his heritage with the authentic food and wine served at Mangia Mi.
Executive Chef, Pleasanton
Marissa's passion for culinary arts began in high school where she commenced her formal education. For two years, she spent half of each school day immersed in the culinary arts program. There she earned a certificate of Advanced Mastery in the Culinary Careers program. After high school she attended the California Culinary Academy in San Francisco. While in school, she competed in several culinary competitions and donated her time to organizations like the Asian Chefs Foundation. After graduating at the top of her class, Marissa went on to work for the Marriott Hotel group. In 2010 she joined the Mangia Mi team. Her hard work and dedication to her craft have earned her the title of Executive Chef at our Pleasanton location.
Executive Chef, Danville
Director of Operations & Wine Director
Jill has been in the restaurant industry for over 20 years. You name the job, she's probably done it. She spent 7 years as a manager and wine director at Va de Vi Wine Bar & Bistro in Walnut Creek. Jill joined Mangia Mi in June of 2011 and has been instrumental in our growth. She has focused her education on wine and the art of service. From culinary institute classes to the court of master sommeliers. She has also spent an extensive amount of time in France and Italy visiting wineries and wine owners. Her passion for wine and the hospitality industry is why she loves her job.
General Manager, Pleasanton
Eric DeWolf, Mangia Mi's General Manager brings over 15 years of restaurant expertise to enhance your experience. He joined us several months ago and has made a wonderful impact with the staff and guests.
Bar Manager, Pleasanton
Julie, who has been with Mangia Mi since the beginning, has been promoted to manage the bar and guest relations. She brings a wealth of knowledge to her job and it is exciting to see the changes she has implemented.