CarlCarl Quagliata A passion for food and a desire to serve others are core values that were instilled as part of my upbringing. Cooking and eating were second nature; that is how I learned my passion. I do not consider myself a chef. I consider myself a restaurateur who has learned much about cooking and I am fortunate to have worked with a number of great chefs. After 50 years, as long as I can bring some good food and some good wine to my guests, I am fulfilled.


ZachChef Zach Ladner took a nontraditional path to becoming the Executive Chef at Giovanni’s Restaurant.

Earlier in life, Zach was an honors math graduate from the University of Texas at Austin, primed to attend graduate school and attain his Ph.D, It was at this point that Zach decided that cooking was his true passion. Zach attended the Culinary institute of America where he graduated first in his class with an associate’s degree in culinary arts. From there, Zach went to Cape Cod where he worked a summer season at a local restaurant before making the decision to move to Cleveland to be with his now wife Alyssa.

Zach started at Giovanni’s in 2010 as a line cook and has moved his way up to Executive Chef, where he has brought his own flare to the Giovanni’s menu. Always striving to use the best, and when available local, products. Chef Ladner continues to keep Giovanni’s at the forefront of the dining scene in Northeast Ohio.

Chef Ladner has been featured in the cookbook “In the Kitchen with Cleveland’s Favorite Chefs” by Maria Isabella, as well as being nominated to the Best Chef’s American National publication for its 2012 issue. Chef Ladner was also part of the team at Giovanni’s which was collectively honored when the restaurant was named one of the top 120 restaurants in the nation by the Zagat survey.


AlyssaAlyssa Ladner knew from a very young age she loved cooking. As soon as she was big enough to hold a spoon she would be at her mothers side in the kitchen helping with what she could. When Alyssa was in grade school she loved experimenting with new recipes to make for her family. This is when she decided she wanted to be a chef. The summer before her senior year of high school, Alyssa had her first taste of life in a real kitchen when she got a job washing dishes. A month later an opportunity arose for Alyssa to work at Canterbury Golf Club assisting the pastry chef. She worked there learning as much as she could through the next summer when it was time for her to attend school at the Culinary Institute of America in Hyde Park, NY. In 2010 Alyssa graduated with her bachelors degree in baking and pastry arts management. After school Alyssa returned to Cleveland where she became the pastry chef at The Country Club in Pepper Pike. In 2012 Alyssa left the club to work at Giovanni’s where she was given the opportunity to reinvent the dessert menu. She loves having the opportunity to work side by side with her husband.