Changes at A16: Nicolette Manescalchi Promoted to Executive Chef

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New A16 executive chef Nicolette Manescalchi. Photo: Di Desmond.

Congratulations to chef Nicolette Manescalchi, who has been with the ~A16~ group for eight years, most recently as chef de cuisine at A16 in San Francisco; she is now going to be executive chef of the group. A16 executive chef Rocky Maselli, who opened ~A16 ROCKRIDGE~, is going to be moving back to Eugene, Oregon, at the end of May. He will be taking over the reins at Marché for chef-owner (and mother-in-law) Stephanie Pearl Kimmel, who is retiring. Over the next month, he is helping the A16 team with the transition.

Manescalchi was raised baking with her mother and cooking traditional Sicilian food with her father and moved to San Francisco almost eight years ago from Minnesota to work at A16. Not only does she have an English degree from the University of Minnesota, but she also has her culinary degree from the Art Institutes International Minnesota and her sommelier certificate from the International Sommelier Guild. She was so dedicated to learning about Southern Italian food that she even spent her honeymoon in Southern Italy to immerse herself more deeply in the cuisine. She was executive sous chef at A16 Rockridge and helped open it, and one year later took the executive chef position at Le Marais Bakery and opened Le Marais Bistro. She returned to A16 San Francisco as chef de cuisine and is now taking this next step.

A couple of updates regarding both A16 locations: If you have visited A16 SF lately, you would have noted the beautiful pottery in the space, from the pasta bowls to dishes, all by Mary Mar Keenan of MMclay. (Did you know she was originally a server at A16 and made the chile oil containers?) Look for some new ceramics to start making their way to A16 Rockridge…

Also at A16 Rockridge, they are going to be remodeling the private dining room in a couple of months. And here’s a fun thing: A16 is going to have a mobile pizza truck! You may have enjoyed their live fire pizzas at Off the Grid Fort Mason and other events, but now they’re going to have a better oven transport, soon. Will keep you posted.