Our Story
CICCINO is a purveyor of fine Northern Italian cuisine from rising star chef Gian Marco Cosmi.
Gian Marco has worked in Michelin Star restaurants—Il Sole Di Ranco, Lago Maggiore Italy—and across the San Francisco Bay Area. Most recently, he worked in the kitchens of Rich Table and Acquerello which has received countless awards, including two Michelin stars.
The name ‘Ciccino’ is Italian for ‘little piece of meat’. The name was given to Gian Marco and his siblings as his late father, Angelo Cosmi (who was the town’s plumber), would eat a steak ‘ciccia' sandwich for lunch—something that was uncommon to eat for pranzo. His father’s employees would admire his sandwich and he soon earned the name ‘Manga Ciccia’, Italian for ‘eat meat’. Gian Marco’s father passed in 2002 and still to this day, the Cosmi siblings are known as ‘Ciccino’.
Chef Gian Marco Cosmi
Born and raised in Macerata Feltria, Italy Chef Gian Marco first fell in love with the art of making pasta in his grandmother’s kitchen.
In 2015, he graduated from ALMA Scuola Internazionale in Parma, the world’s leading international educational and training centre for Italian Cuisine, and became a professional chef specializing in Northern Italian Cuisine. He has traveled throughout Italy for 10 years working in Michelin star restaurants where he learned first-hand about regional Italian cuisine.
Since moving to San Francisco, Gian Marco has worked in some of the city’s top-rated restaurants, including Acquerello, Rich Table and served as Executive Chef of The Italian Homemade Company, where Gian Marco’s lasagna was rated The Best of San Francisco by San Francisco Magazine in 2019.