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Manlio Melloni

Sous Chef

As Sous Chef at Culaccino, Manlio Melloni brings to the table a mixture of refined skills from his culinary studies at Le Cordon Bleu and globally-inspired tips and tricks from years of learning from and cooking with his Costa Rican mother and Italian father.

Born in Costa Rica, Melloni grew up between Northern California and Florida, which opened him up to exploring a world of various cuisines. Previously working as Sous Chef of Red Tavern in Chico, California and Kitchen Supervisor of Osteria Tulia in Naples, Florida, where he met Culaccino owner and Executive Chef Frank Pullara, Melloni then headed for Franklin in early 2020 to wow the people of Middle Tennessee with his fine-tuned talents and more than 12 years of restaurant experience.

When he’s not whipping up a delicious meal, Melloni enjoys traveling and staying active through soccer and CrossFit.