Welcome to our family.
In 1947 Italian born Arcito Castellucci married Sophia Zavanlagos, a girl from Sparta, Greece. Shortly after their youngest and only son, Federico II was born. As a young immigrant family with a strong entreprenuerial spirit, they opened a little restaurant in Pawtucket, Rhode Island called Archie’s Tavern. Sophia had grown up in the restaurant business and knew it well. Arcito had the cooking ability and the personal touch with the guests, and thus the original seed of Sugo was sewn.
Even as a young child, Federico II, worked alongside his father at Archie’s learning the ins and outs of the restaurant business. Not too long after Federico started his own family, he found himself moving down to Atlanta to open a new restaurant with his wife and children called Sugo. An inspiring blend of unique family style dishes and sincere hospitality with an absolute dedication to sourcing the best local and sustainable ingredients, Sugo is a tribute to those who came before us.
Now Sugo is in the hands of the next generation. Federico III, Stephanie, and John believe that never standing still and constantly striving to create and improve is the only way to insure the continued success of our restaurants.
So allow our family to make your evening special with our authentic cuisine and gracious hospitality. We would love to have the opportunity to host you at our table.
FEDERICO CASTELLUCCI III
Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after as a teenager he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college.
Federico studied Hospitality Management at Cornell University and while away he partnered with his father and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation he assumed the reigns of the family business and since 2007 changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.
As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions – where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent. In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. In his free time he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter dates with his baby girl Olivia.
As co-owner of Castellucci Hospitality Group and general manager of Double Zero, Stephanie Castellucci oversees day-to-day operations of the restaurant, while also overseeing operational and staffing affairs of Castellucci Hospitality Group’s four other concepts including Bar Mercado, The Iberian Pig, Sugo and Cooks & Soldiers.
Castellucci began working at her family’s original outpost of Sugo in middle and high school and continued while visiting home during college. She received her formal training at the School of Hotel Administration at Cornell University and graduated in 2009. After graduation, Castellucci returned to Atlanta and formally began her career with the Castellucci Hospitality Group as the General Manager of Sugo. In 2011, she left Sugo to serve as the general manager of Double Zero Napoletana in its original Sandy Springs location. Five years later, Double Zero successfully moved to Emory Village and introduced a refreshed, modern Italian menu.
Stephanie is passionate about wine, her Peloton bike, and Levain cookies.
John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. From an early age John was inspired to cook and after completing his dual collegiate programs decided to pursue and develop his culinary talent. As a chef, John has learned from some of the best and has been inspired by the time he spent in the kitchens of RN74 in San Francisco, WD50 in New York CIty and Michelin-star Restaurant Arzak in San Sebastian. Since relocating back to Atlanta, Castellucci has worked as the culinary arm of his family’s business, Castellucci Hospitality Group. After working in the kitchen at Double Zero’s original location in Sandy Springs, Castellucci helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as executive sous chef at the restaurant, Castellucci helped redevelop the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as executive sous chef. Currently, Castellucci is overseeing menu development for the restaurant group’s newest concept, Bar Mercado, a traditional Spanish tapas restaurant opening in Krog Street Market in September 2017.
FEDERICO CASTELLUCCI II
Or Mr. C, as most people call him, is a long time restaurateur. He graduated from Boston University with the intention of becoming a lawyer. Before he could complete his schooling Federico was faced with a life altering decision after receiving tragic news that his father’s restaurant, Archie’s Tavern, burned down in a fire. In order to support his family, he returned home and started the restaurant again from scratch. He worked tirelessly day and night to get the restaurant back off the ground.
After ten years, his hard work finally paid off. The restaurant became the largest steakhouse in Rhode Island, and he went on to open six other restaurants in the state. In 1996, he took his family and moved to Atlanta for better weather and a better business climate. Over the next six years, he opened and sold six Roasted Garlic restaurants. In 2003, the first Sugo opened in Roswell, GA. The concept design and culinary vision was collaboration with his oldest son Frederico III, and his wife Nancy.
General Manager of Sugo
Nancy got her start in the restaurant industry when she was 19 years old and applied as a bartender to Mr. Castellucci’s first restaurant. At the time, Mr. C, only 26 years old, saw something in Nancy and hired her for a part-time position. Seven years later, they were married and have been business partners ever since. Nancy has been thoroughly involved in all of their restaurant ventures since Mr. C’s first restaurant, Archie’s Tavern.
She currently serves as the General Manager of Sugo and oversees the daily operations of the restaurant. She is the consummate mother of the younger generation of Castelluccis that run CHG, and is there to help in all aspects.
With over 10 years of experience working within the hospitality industry, Ricardo Soto brings considerable knowledge and talent to Sugo, where he currently serves as the executive chef.
Hailing from Mexico City, Soto relocated to Atlanta in 2005. Having worked with both private and corporate companies including Brinker International, Cheesecake Factory and Darden Restaurants, Soto has since worked his way through the industry through positions ranging from inventory and staff training all the way to sous chef and chef di partie.
Soto, who has now been with Sugo since April 2009, takes on a crucial leadership role in the kitchen as he utilizes his notable set of skills and creative freedom to continuously reinvent the menu, providing guests with a fresh experience during each visit.