Chef Alberto Lazzarino was born and raised in Piemonte in Northern Italy, a region most famous for its truffles, Barbaresco and Barolo wines. After culinary and wine school Alberto worked in Italy, Spain and France when famed restaurateur Mauro Vincenti imported Alberto to Rex Il Ristorante. Mauro recognized his talent and Alberto was on his culinary way in Los Angeles. After Rex, Alberto was instrumental in the opening of Alto Palato in West Hollywood. Alberto moved to Il Moro in West LA where Zagat gave him Best Italian Restaurant 2 years (01/02) in a row. Cheebo in Hollywood called on Alberto to be their chef and he received rave reviews by Los Angeles Times, LA Weekly and it was dubbed one of Bon Appetite's 25 favorite places to eat in America. After such accolades Piccolo Ristorante asked Alberto to executive chef his most intimate setting to date. After one year Alberto once again received Best Italian Restaurant in Los Angeles by Zagat 2007 and a beautiful review by S. Irene Virbila of the Los Angeles Times.

Alberto and those in the know feel the time has come to create his own venue. Having always been a resident of Hollywood it was a natural choice to seek out a demographic that he knows well and is in need of a high end restaurant. After an extensive search Chef Alberto found what is now MELOGRANO.

Sommelier Giuseppe Cossu was born the youngest of 10 children and raised on the Italian Island of Sardinia. As was common in rural Italian culture, Giuseppe was exposed to his family’s wine making since he was a child. His passion for wine was as natural to him as his sense for pairing foods.

After managing top restaurants in Sardinia, Rome and Los Angeles, Guiseppe’s experience and his palate had reached a point where people were asking him to consult on their private wine collections. In 2005 Southern Wine and Spirits in partnership with the Italian-American Chamber of commerce West, sponsored what is an historical event; the A.I.S. (Association of Italian Sommeliers) for the first time decided to come to the US and form an “Elite” group of Italian Sommeliers to graduate outside Italy. After a year of hard work, 15 new Italian Sommeliers graduated and Giuseppe was at the top of his class. Due to his hard work and dedication and acute natural senses, Giuseppe was given the position of Secretary of A.I.S. California, which is the first branch of A.I.S. in North America and the headquarters for all U.S.A.

We are privileged to have him combine with Chef Alberto to be what we believe is the consummate culinary experience.