BRUNO FAMILY HISTORY
The Bruno family history can be tracked back 600 years to Avellino, in Campania, when they used to be wealthy landowners and noblemen whose fortune in time had been declining. By the time the Bruno brothers - Antonio, Gerardo, Giuseppe and Cosimo - were born in Salerno in the 50s and 60s, their parents were struggling to both manage their farm and work at restaurants. Looking to improve their fortune, the family came to America in 1976.
After years, Brunos became a modern-day, immigrant success story. Mamma Artemisia Bruno always said that her children were the biggest part of her heart and a "lifetime sacrifice". When mother Artemisia and father Gaetano felt that their young sons were secure, they returned to Salerno. The four brothers worked tirelessly to learn the restaurant business while maintaining the dream of one day opening a restaurant in New York City.
In 1984, the family opened "Sistina" on 2nd Avenue and 81st street, now managed by Giuseppe Bruno. Not long after, in 1992, San Pietro opened on 18th East 54th Street. And their newest edition is called "Caravaggio" opened in 2009 at 23 East 74th Street,
The Bruno's also own an Olive Olive Farm in Italy and their sister, Nicla, supervises all the steps in making olive oil, from growing olive trees, to picking the olives by hand, bringing to the press, packaging and shipping to New York exclusively for her brothers' restaurants.
SAN PIETRO RESTAURANT TEAM
Gerardo Bruno has been the president, and co-owner with his brothers, of San Pietro restaurant since its opening in 1992. An entrepreneur with a scholarly nature, Gerardo has always remained faithful to his mission of promoting the authentic, historic cuisine of southern Italy, with its simple ingredients, classic food combinations and natural good looks.
He graduated from Salerno Institute in 1975 with a degree in Hotel Administration. In 1976, together with his brothers he immigrated to the States, and opened up their first restaurant "Sistina" in 1984.
Appearing on Food Network and quoted in virtually every important culinary publication, he is the member of Accademia Italiana della Cucina. and various other prominent culinary associations.
In 2011, his knowledge and passion for wine was turned into a wine shop "San Pietro Wines and Spirits", located in Tuckahoe, NY, which caters to the same high clientele of San Pietro restaurant, where all the wine critics get together on a monthly basis for new discoveries. His wife Lucia, supervises the wine shop.
Owner and Sommelier
With over thirty years of experience in the wine and food industry, Cosimo brings a tremendous amount of skill and knowledge to Le Sirene restaurant. Cosimo leads the organization in maintaining the highest hospitality standards, guest services and front-of-house operations, and works closely with the Executive Chef to ensure a high-standard of excellence in the overall guest experience.
Cosimo attended New York University, studying Business Administration, while working in the restaurant industry. “I chose to pursue a career in the world of hospitality, while I was helping my older brother, Executive Chef Antonio Bruno. His passion for food was so contagious, and I soon found myself enthusiastic in the restaurant environment, helping and interacting with guests, staff, and vendors server”, Cosimo says.
Cosimo is a Certified Sommelier, and member of the Italian and American Sommelier Association.
Olive Oil Farm, Italy
The Bruno family has been growing olives in the Mediterranean climate of the Salernitan Hills for five generations . Gaetano Bruno, the father of Antonio, Gerardo, Giuseppe Cosimo, and Nicla, produced oil most of his life. His uncompromising standards and passion for food inspired him to craft olive oil made from only the finest ingredients. His daughter, Nicla continues the family tradition.
The Tenuta Pazzulli is located in the Salernitan Hills, at 150 meters from sea-level, just a few kilometers from the Amalfi Coast, where the soil and climatic conditions are ideal to produce a top quality extra virgin olive oil that captures the rich flavors of its origins. Nicla supervises all the steps in making olive oil, from growing olive trees, to picking the olives by hand, bringing to the press, packaging and shipping to New York exclusively for her brothers' restaurants.
The extra-virgin olive oil is certified by a European norm guaranteeing origin and quality. The ancient method of grounding the olives by large mill-stones and cold press it let the olives release all of their fruity aroma maintaining an extremely low acidity. The health benefits of olive oil are unrivaled, and research reveals more benefits nearly every day