Today we’d like to introduce you to Brian Dodero.
Hi Brian, please kick things off for us with an introduction to yourself and your story.
Andrea Girardello
Sommelier/Owner
Brian Dodero
Executive Chef/Owner
Raised in Milan, Andrea’s first exposure to wine occurred at an early age when his father’s uncle shared a batch of his own wine made in the hills of Liguria. His career in hospitality took him around the world providing him with over 20 years of hands-on education in wine, working for a Michelin starred restaurant, Relais & Chateaux, and eventually at the Four Seasons Santa Barbara, where Andrea and Brian met. Andrea’s professional background as well as his vibrant personality make him uniquely gifted to create an authentic Italian experience.
Born and raised in Santa Barbara, Chef Dodero began pursuing his culinary career in Florence, Italy, where his passion for Italian cuisine blossomed into a career rooted in classic and contemporary food inspired by the region. After graduating culinary school, Dodero moved to Manhattan, honing his craft in Italian restaurants throughout the city. Eventually, he made his way back to Santa Barbara working as the chef of the Pasta Shoppe, and later the Coral Casino at the Four Seasons Santa Barbara.
While working together at the Coral Casino, Andrea and Brian began to dream and collaborate on a place of their own, born from their shared love of food and wine inspired by Italy. That’s where Aperitivo was born…a place to come together, discover exquisite flavors and wines from the far corners of Italy, and celebrate new traditions in Santa Barbara.
5 years later we decided to expand our concept from small Italian wine bar to a larger restaurant space focusing on the craft of fresh pasta and all Italian wine list.
Conveniently around the corner from Aperitivo we began construction in the heart of down town Santa Barbara 3 blocks from the beach, transforming a 1940’s building into a timeless Italian MCM restaurant.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Covid was one of our biggest struggles from day one as we opened aperitivo in volto bet of 2020, but looking back at it it gave us a challenge to pivot and fit the needs of those looking for community and comfort during this time.
Our 2nd challenge came when we began construction on Manifattura building which had not been upgraded in decades, long permits and extended construction time was our biggest hurdle to overcome.
Can you tell our readers more about what you do and what you think sets you apart from others?
Co-owner and Chef. My focus is on deeply rooted regional Italian food bringing back less common recipes and ingredients.
Do you have any advice for those just starting out?
Start small, with every business is growth, keep your investment and your risk low. Save every penny for when the opportunity comes to expand into what the market desires. It’s easier to fill a small restaurant with guests than a large restaurant. A half filled small restaurant looks busier than a half filled large scale restaurant. Less labor and less overhead.
Contact Info:
- Website: https://Www.manifatturasb.com
- Instagram: Manifattura_sb
- Yelp: https://m.yelp.com/biz/manifattura-santa-barbara
