Today we’d like to introduce you to Gianba Vinzoni.
Hi Gianba , so excited to have you with us today. What can you tell us about your story?
Gianbattista “Gianba” Vinzoni discovered his love of cooking as a child while spending time in the kitchen with his grandmother. Although he was born in Broni, a small town in the Lombardia region of Italy, his family has been living in Bonassola, in the Cinque Terre region, dating back to the 1400s. As a young man, he loved watching his grandmother cook. She regularly made fresh pasta, stomped grapes for homemade wine, picked olives for pressing olive oil, and raised her own chickens, rabbits, and pigs. After working hard all day, she would then serve the most amazing family meals while enjoying time with friends and family. After a career in the Italian Navy Seals, Gianba began working in a kitchen. It wasn’t easy, considering he started out with zero experience, but he worked his way through the ranks, and his cooking and confidence grew even more when he moved to Los Angeles in 1995. He discovered that he could channel the same drive, focus, and love for pressure he had in the Navy into the fast-paced world of professional kitchens.
Under the patient and experienced guidance of many great chefs, Gianba established himself as both an accomplished chef and leader. He served as Head Chef at Soho House in West Hollywood, Executive Sous Chef at the Beverly Hilton Hotel, and Executive Chef at Fig & Olive. While at the Beverly Hilton, he served as Executive Sous Chef for large events such as the Golden Globes for three consecutive years.
While Gianba thrived working in so many renowned restaurants and alongside esteemed chefs, he longed to create something of his own — a place that reflected his roots, his passion for authentic Italian cooking, and his love of community. In 2019, Gianba and his wife, Marlo Vinzoni, opened the doors of Cinque Terre West in their hometown of Pacific Palisades, where they lived with their two children.
On January 7th, 2025, everything changed for the Vinzoni family. The Palisades fire tore through their beloved community — their business was gone, and though their home still stood, it had suffered major damage. Like so many other Palisadians, they suddenly faced the unimaginable: starting over. With resilience, gratitude, and the outpouring support of their community, they found a new beginning in Venice, on Rose Avenue. There, Gianba poured his heart into rebuilding Cinque Terre West from the ground up — working days and nights to tear out what was left of the old café that once occupied the space, transforming it into a new home for the restaurant and the people who made it special. In true Gianba fashion, he offered jobs to all of the café’s former employees while welcoming back his loyal Palisades team. Together, they’ve reignited the spirit of Cinque Terre West — a place to gather, to share food, and to reconnect as a community once more.
Today, Cinque Terre West and the Vinzoni family continue to provide a warm and familiar place for their Palisades community to dine, reconnect, and feel at home. They have also been wholeheartedly welcomed by their new Venice neighbors — a community whose creativity, warmth, and coastal spirit have made this new chapter feel both grounding and full of possibility. Grateful for where they’ve landed, the Vinzonis remain dedicated to serving authentic Italian food with heart, and to creating a space that brings people together.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Running a small family business is as rewarding as it is demanding. Beyond the day-to-day operations, family-run establishments often carry the weight of deep personal investment — every success feels personal, and every challenge hits close to home.
When COVID-19 struck, restaurants like Cinque Terre West faced one of the most difficult chapters for the hospitality industry. Overnight, dining rooms went dark, and the sense of community that once filled them vanished. For Gianba and Marlo, who had built their restaurant on the foundation of connection — friends gathering over wine, neighbors enjoying meals together— it was heartbreaking to see that energy disappear. Eventually, through takeout orders, creative pivots, and an unwavering commitment to their staff and guests, they managed to survive. Reopening after months of uncertainty required resilience, adaptability, and faith that their community would return — and they did.
Just as the restaurant found its rhythm again, the unthinkable happened. The Palisades fire tore through their neighborhood, taking with it not only their business but also a piece of their community’s heart. The loss was far deeper than physical — it was emotional, shared, and profoundly disorienting. For the Vinzoni family, Cinque Terre West was more than a restaurant; it was a gathering place, a symbol of warmth and belonging.
The road back has been anything but easy. Yet, through each setback — from the pandemic to the fire — the Palisades community has shown up with extraordinary support and love. And in that shared strength, Gianba and Marlo have found purpose once again: to rebuild, to nourish, and to create a space where people can reconnect after loss.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Cinque Terre West isn’t just another Italian restaurant — it’s an extension of home. All of the bread, pasta, and pizza dough is made fresh in-house, using the same traditional techniques that Chef Gianba learned growing up in Italy. His philosophy is simple: start with the best ingredients, cook with heart, and let the season guide the menu. From handmade pastas to locally sourced produce and seafood, each dish reflects the simplicity and authenticity of true Italian cooking. What truly sets Cinque Terre West apart, though, is the people behind it. You’ll find Chef Gianba in the kitchen — cooking, tasting, and perfecting every plate — while his wife, Marlo, welcomes guests at the front of the house as if they were old friends. It’s the kind of place where you come to eat, but stay to connect — over good food, good wine, and genuine Italian hospitality.
What sort of changes are you expecting over the next 5-10 years?
We expect to see a stronger focus on quality over quantity — restaurants making more in-house, sourcing locally, and cooking seasonally. Technology will continue to streamline operations, but it will never replace the warmth of a genuine welcome or the comfort of a familiar face at the door. Sustainability will become a cornerstone of hospitality, not just in ingredients, but in how businesses care for their teams and their communities.
At Cinque Terre West, we see ourselves at the heart of that movement — staying small enough to stay personal, rooted in our craft, and focused on creating a place where food brings people together. The future of dining, to us, isn’t about chasing trends; it’s about preserving tradition while nurturing the human connection that makes a meal truly memorable.
Contact Info:
- Website: https://cinqueterrewest.com/
- Instagram: https://www.instagram.com/cinqueterrewest/
- Other: https://share.google/UzvEe8HdChFWjkXJZ
Image Credits
Melissa Rae Photography
