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 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.
As co-owner of Castellucci Hospitality Group and general manager of Bar Mercado and Recess, Stephanie Castellucci oversees all day-to-day operations of the restaurant, while alsooverseeing affairs of Castellucci Hospitality Group’s other concepts including Cooks & Soldiers, Double Zero, Recess, Sugo and The Iberian Pig.
Stephanie 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 joined the family business and played a large part in the opening of The Iberian Pig and maintaining operations at Sugo. In 2011, she left Sugo to open 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. In 2018 after a successful opening of Bar Mercado, Castellucci moved from general manager of Double Zero to Bar Mercado to oversee the day-to-day operations of the groups Krog Street Market concepts.
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 a collaboration with his eldest son Federico III, and his wife Nancy.
Nancy started her career 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 always there to help in all aspects.