Chef Antonio Friscia
Chef/Partner Campine, A Culinary + Cocktail Conspiracy & Executive Chef, Stingaree
Italian cooking and creativity have helped Friscia create masterful dishes in restaurants across the world. After receiving a degree from the Hotel and Restaurant Management program at SFCC, Friscia moved to Italy where he mastered Italian pizza dough, fresh pizza, and the art of rotisserie and grilling. Bringing his Italian experience and knowledge back to the U.S. in 1985, Friscia successfully opened five restaurants in the San Francisco Bay Area, all noted for their palate-pleasing dishes and style and ambiance. As Executive Chef of Stingaree and Dish, Friscia ensures that San Diego gets the same exquisite Italian food that he has been serving around the globe for over 15 years.