A contemporary Italian restaurant with a creative menu, dramatic interior and friendly service, Pricci is fun, stylish dining at its best. Casual and classy, Pricci has an innovative menu which combines classic cuisine with modern flair. The result is a wide array of salads, pasta, pizza, meats and desserts that will dazzle with every bite.

Piero Premoli

Executive Chef

Chef Piero Premoli is a native of Milan, Italy and has been surrounded by fine food his entire life. His passion and attention to detail have made great contributions to each restaurant where he has worked, from Milan, Paris, and London to Miami, New York, and now Atlanta.

Piero’s mother, maternal grandfather, and paternal grandmother all worked in hospitality and culinary industries, allowing him to learn every aspect of the business from such an early age.  Cooking has always been a family affair, so at the age of fourteen Piero began his formal culinary training at Milan’s Amerigo Vespucci, where he earned his degree and continued on to receive a degree in hotel and tourism management. 

After earning his degree, Piero worked as an apprentice throughout Europe, most notably at Tempiadoro in Milan and at L’Assemblee Nationale in Paris.  A sense of adventure and intense love of sailing brought Piero across the Atlantic and to Miami via the Atlantic Race Columbus (1991).  In Miami, Piero began his culinary career in the United States.  Piero first worked as sous chef under Master Chef Antonio Tettamanzi at Osteria del Teatro.  From there Piero traveled up the east coast with executive positions in Atlanta at Mezzaluna, in Atlantic City at the Trump Taj Mahal, and on to New York City at Café Fiorello’s.  Upon his arrival back in Atlanta in 2001, Piero met restaurateur Pano Karatassos and accepted a position as a corporate consultant with the Buckhead Life Restaurant Group. 

Piero then assumed the helm at Buckhead Life Restaurant Group’s Pricci in May 2005.  Known for his tireless work ethic and contagious passion for food, Piero’s emphasis on technique, cleanliness and research result in delicate and flavorful Italian cuisine.  He takes great pride introducing his guests to the variety of cuisines apparent in the eclectic regions of his home country.  Piero also embraces the role of teacher with young chefs and has implemented an exchange program between great kitchens in Northern Italy and Buckhead Life kitchens. 

Regular visits to Italy allow Chef Piero to research culinary trends and allowing him to develop and maintain relationships with trusted suppliers.  He features many of his exciting and unique finds on his menu at Pricci.  Under his supervision, Pricci has been awarded #8 Best Restaurant Overall in Atlanta by Jezebel magazine in 2006, Best Italian Restaurant by Jezebel magazine in 2007, Best of Atlanta by Atlanta Magazine in 2010, and Accademia Italia della Cucina’s Recognition of Excellence.  Personally, Piero has been recognized as a Chef of Distinction by Jezebel Magazine, and is featured in Atlanta Cooks – Recipes for Entertaining from Atlanta’s Top Chefs by Melissa Libby (2006).

Piero currently resides in Dunwoody, Georgia with his wife Kimberly, daughter Georgia Grace, and son Pierpaolo.  In his rare free time, he enjoys his dogs Allie and Lupo, sailing, marksman shooting, traveling, and reading.