Giuseppe ‘Pino’ Coladonato

Executive Chef (co-owner)

Born and raised in Rutigliano, Bari, Italy, Pino brings the soul of southern Italy to every kitchen he leads, infusing each experience with warmth, elegance, and authenticity.

With more than 45 years in the restaurant world, he brings a rare depth of experience, an unwavering passion, and a lifelong devotion to the art of hospitality.

Over the course of an extraordinary career, he has distinguished himself as a cook, chef, executive chef, and managing partner, earning admiration at every level of the industry.

Since beginning his restaurant journey in 1980, Pino has continued to shape menus that reflect both timeless tradition and a deeply personal culinary vision.
His culinary path includes Elio’s Restaurant in New York, where he honed his craft as a cook in one of the city’s distinguished dining rooms.
He also refined his skills at Primula Restaurant in New York, further deepening his mastery of classic Italian cuisine.
He went on to serve as Chef at Petaluma Restaurant in New York, where his talent for creating memorable dining experiences continued to flourish.
At Sette Mezzo Restaurant, he rose to Head Chef and spent 14 remarkable years leading the kitchen with distinction, consistency, and grace.
He later served as Executive Chef at Sette Moma at the Museum of Modern Art in New York, bringing his signature sophistication to one of the city’s most iconic cultural settings.

Pino met Peppe and Enzo during his 14 years as Executive Chef at Sette Mezzo, a formative chapter that helped define both his career and his distinctive culinary voice.

Raised on a farm in Puglia, he learned early on that the finest ingredients require only care, reverence, and restraint. That philosophy continues to define his cooking today, with fava beans, chickpeas, and lentils appearing in many of his signature entrées.
His appreciation for the pure flavors of legumes, garden vegetables, sun-ripened tomatoes, and extra virgin olive oil helped inspire the beloved menu at La Masseria.

Today, through the menus at Masseria dei Vini, Masseria East on the Upper East Side, and La Masseria in Rhode Island and Palm Beach Gardens, he continues to share the warmth, refinement, and enduring traditions of his Puglia roots.