Stir Food Group is dedicated to providing pure and simple cuisine; a modern eco-gastro family of restaurants that lives and breathes by using fresh, seasonal ingredients from local farms and artisans.  Dramatic taste and style is what we love, as long as it’s served in a way that’s unpretentious and genuine. It’s a passion for all of these ingredients that makes our guests loyal.

Bryan Moscatello is the executive chef of Stir Food Group/Partner overseeing the kitchens at Zola, Spy City Café and the special events and catering efforts at the International Spy Museum in popular Penn Quarter. He also spearheaded the menu development for the company’s new Italian concepts, Potenza Trattoria, Potenza Bakery and Potenza Wine, which opened at 15^th and H Streets, NW in March 2009.  Moscatello spent a month working in various kitchens throughout Italy honing his skills in preparation for this authentic Italian showplace. Moscatello was named one of Food & Wine magazine’s “Best New Chefs in America,” a coveted accolade that only 10 chefs in the country receive.

A native New Yorker, Ralph Rosenberg has close to 30 years of experience in the restaurant industry.  He began his career at age 13, washing pots and pans in a kosher deli in Manhattan, a mundane task that nevertheless sparked his passion for the restaurant industry. Ralph Rosenberg’s knowledgeable, creative efforts helped earn Zola recognition in the July 2003 issue of Food & Wine as one of only 10 restaurants with “Best New Wine Lists in America.”  In his new role as Vice President of Operations, he is coordinating opening operations at Potenza Trattoria, Potenza Bakery, and Potenza Wine, all launching in early March 2009 at 15^th and H Streets NW, two blocks from the White House. Rosenberg has also been tapped to be a new partner in Zola Wine & Kitchen and Potenza. He is also very involved in community activities in the nation’s capital and currently serves as a member of the board of directors for Brainfood.