Diego did not study hospitality. He grew up living it.

Diego was born in Milan, Italy, into a family at the center of a globally recognized fine-dining institution, a name that grew from a single celebrated dining room into locations across North America, Europe, the Middle East, and Asia. He did not read about great hospitality in a textbook. He grew up in it, watching his family open, manage, refine, and eventually sell restaurants in city after city.

That upbringing taught him something most operators spend careers trying to learn: the nuances change from one city to the next, but the thing that makes a guest loyal never does. It is the feeling of being genuinely welcomed, of being somewhere that feels, for an hour or two, like the home of a friend. Everything else, the menu, the design, the numbers, exists to protect that feeling.

Diego carried that standard into his own career. He ran fine-dining rooms, directed food and beverage for landmark hotels, led operations for a beloved modern restaurant group, and most recently served as Director of Training and Operational Excellence for a multi-concept company, building the systems that let good restaurants scale without losing their soul.

Costiera Hospitality is where all of it comes together for owners on Florida's Treasure Coast and beyond. The discipline of Milanese fine dining. The warmth of a natural host. And a modern operator's command of menu economics, training systems, and the AI tools that now separate the restaurants that thrive from the ones that merely survive.