Patrick “Pasquale” DiSalvo, Restauranteur
Pasquale “Patrick” DiSalvo, DiSalvo’s Trattoria founder, was born in Bagheria, Sicily. From the time he was a small boy growing up in Sicily, his parents taught him the importance of family and of course, appreciation for fresh homemade food.
In 1955, Pasquale & his family joined the rest of the DiSalvo family in the United States and first settled in Milwaukee. This is where he had his first job in the restaurant business when he was 8-years old peeling 50 pound bags of potatoes!
Over the years, Pasquale has had a successful career as an entrepreneur, Real Estate Developer, Certified Public Accountant and business owner. He now owns and operates a DiSalvo & Associates, PA , a Certified Public Accounting Firm, with his two children, Scott & Jill.
Pasquale recently decided to follow his passion for food and open DiSalvo’s Trattoria. Pasquale and his family have focused on every detail to make DiSalvo’s restaurant feel like home. We welcome you to browse around our restaurant and take in the rich history of the DiSalvo family & their Italian/Sicilian cultures.
Giuliano Zaratin, Executive Chef & General Manager
Giulano’s tradition of cooking began with his mother and father, who were both born in Italy. His mother, Lida was from Milano, and his father, Giuliano, was from Trieste. His mother grew up to be a legal assistant and his father became a chef, learning in the small but cozy kitchen of his mother. Eventually, Giuliano Sr. left Italy and in the 1950’s both of his parents immigrated to the United States, and met years later in New York, falling in love and marrying soon after.
As a new immigrant to the US, his father had to quickly adapt to the fast paced life style of New York City and worked as a craftsman of tile, mosaics, and marble flooring. However, his talent and love of cooking was not forgotten. He continued to be a chef whenever any spare time was found it was spent cooking with his family and with his new extended family – the neighborhood….
Giuliano was born in 1960 on his father’s birthday. His mother was a homemaker & my father excelled in his craftsman work. But as caught up as they were in their primary duties in life, my parents still made their love of Italian cooking the main focus of the home and his family life revolved around the kitchen. Like every Italian family, their week culminated with a big Sunday dinner. Their weekly ritual began early in the morning and was always served at 1pm and their was never less than 10 people at the dinner table. The conversation during the meals never ran short and was very lively, and the aroma of homemade baked bread, boiling pasta, and freshly chopped garlic and basil always held heavily in the air – which is why his parents made enough for 25 people as more neighbors were sure to come by!
Giuliano has been in the restaurant industry for 30 years as an Executivce chef, restauranteur and owner/operator of a local catering business.
Like the DiSalvo’s, Giuliano’s family has many family traditions and believes in supporting the local community. We believe that a successful business is about a successful community. We are very excited to having him as a part of the DiSalvo’s Famiglia and we welcome you to come in and meet our newest team member.