Our team
Behind every flavour, a team united by passion
At Ristorante Perucà in San Gimignano, our success is the result of the passion and expertise of our team. Every member, from the chefs to the sommeliers, contributes to creating extraordinary gastronomic experiences , expertly blending tradition and innovation. Our mission is to offer dishes that tell stories and service that makes every visit special .
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Elisa Pernarella
Direction and Perspective
Elisa Pernarella, the manager of Ristorante Perucà, oversees business planning and meticulous hospitality. She works seamlessly with the dining room and kitchen teams, ensuring that every detail reflects the essence of the restaurant, passed down through three generations, and continues to thrive and grow over time.
Lidia Rugi and Fabio Pernarella
Owners and Founders
Lidia and Fabio are the beating heart of Ristorante Perucà. With a shared passion for cuisine and hospitality, they have built a strong and recognizable identity for the restaurant. Today, they have entrusted the management to Elisa, keeping alive the tradition and attention to detail that have always characterized the restaurant.
Aurora Conforti - Sommelier
Passion and Discovery
My name is Aurora Conforti, and I bring the stories of every bottle to life. In the heart of San Gimignano, where Vernaccia turns to gold, I search for the perfect pairing to transform every meal into an unforgettable memory. Being a sommelier means listening to the wine and those who drink it, guiding you on a journey between tradition and innovation.
Dario Ferri - Chef de Rang
Welcome and Hospitality
Piacere, sono Dario, il sorriso che vi accoglie in sala. Vi verso il primo calice di vino e vi racconto il piatto. Credo nell'omotenashi, l'arte giapponese dell'ospitalità, fatta di attenzione e cura per i dettagli, cercando sempre di strapparvi un sorriso.
Axel Caldani - Chef
Vision and Innovation
My name is Axel Caldani, and I lead the kitchen at Perucà. With an enterprising approach and a constant eye on the future, I pursue a culinary journey rooted in family tradition. Every day, through study and professional collaboration, I hone my craft. I work seamlessly with the kitchen and dining room teams, striving for excellence in service. My vision of cuisine is that of a constantly evolving enterprise, where technique blends with radiant energy to offer guests an impeccable and unexpected experience.
Milky Alfredo - Sous Chef
Dedication and Competence
I'm Alfredo Latteo, Sous Chef at Perucà. My journey is dedicated to growing in the kitchen, collaborating with the chef in creating dishes. I strive to offer an experience that goes beyond simple flavor, rich in balance and identity, grounded in tradition and a contemporary vision.
Alessio Geri - Chef de Partie
Passionate and Determined
Hi, I'm Alessio Geri and I'm 19 years old. I'm the youngest member of the Perucà team, where I serve as chef de parte. A true Tuscan, my passion for cooking is a family tradition that grows within me every day, fueled by a love of authentic flavors.
With a clear vision, my goal is to learn, improve, and challenge myself with every service. I'm curious and determined, always ready to experiment with new ingredients and combinations.
Rafikul munshi - Chef de Partie
Reliable and Methodical
My name is Rafikul Munshi and I'm the chef de partie at Perucà, where I passionately manage the antipasti section. Originally from Bangladesh, I brought a rich culinary heritage with me, and after eleven years of experience in Italy, every day is an opportunity for me to grow and hone my skills, ensuring an unforgettable experience for my guests.
Sagar munshi - Plounger
Versatile and Passionate
Hi, I'm Shagar Munshi, the plongeur at Perucà. While my role may seem like a simple assistant, I'm the cornerstone of our system. Every day, I work side by side with the kitchen staff, learning from and sharing my passion for food. My presence ensures everything runs smoothly, so the team can focus on creating extraordinary dishes. I'm proud to be part of a collaborative and inspiring environment, where every contribution is crucial to the success of our restaurant.