Gianfranco and Paula Sorrentino: Famed Restaurateurs Keeping the Legacy of Italian Food Alive and Tastier Than Ever

Gianfranco and Paula Sorrentino, founders of the famed restaurant group that is responsible for New York’s most authentic Italian cuisine, doesn’t just serve up gourmet food, he also gives back. Known for his restaurants which are now iconic institutions, including Il Gattopardo and The Leopard at des Artistes, the Naples-born Sorrentino wants to ensure that his legacy lives on—in the freshest way possible.

As the president and chairman of Gruppo Italiano, a non-profit organization, Sorrentino and his team strive to promote the Italian culinary culture, from its products to its producers.

“I’m passionate about this because the Italian people aren’t immigrating to America as much as they used to,” said Sorrentino.

The group is also committed to educating future generations by awarding thousands of dollars in scholarships for students to attend the Culinary Institute of America and study food at NYU. His restaurant Il Gattopardo, a modern space located just off of Fifth Avenue, even donates a part of every meal served to Weill Cornell Hospital.

“It’s time to give back to the community,” he said.

“The problem we have right now is we desperately need people who understand Italian food. We want to bring Italian people here but we also want to cultivate students. The kids who go to the Culinary Institute learn about different cuisines but they don’t learn everything about one particular cuisine. When they come to learn in my restaurants, my chef will tell them to forget everything they learned and teach them everything they need to know about Italian cuisine.”

In an effort to keep the art of Italian cooking alive and thriving—and, most importantly, tasty—Sorrentino offers internships in his restaurants and organizes winery, cheesemaking and pasta tours for those ranging in age from 15 to 21. He and his team also host webinars to pass their knowledge down to other restaurateurs.

“We teach them about the simplicity and quality of Italian products and cuisine because if we don’t, it’s going to be disappearing,” he said.

According to Sorrentino, that includes understanding the seasonality of products. His own menus change two to three times a year. “Real Italian cuisine should have just a couple of ingredients. It should be simplistic.”

And nothing goes on the menu if he doesn’t approve it. The entrepreneur also knows that people are at the heart of each and every one of his restaurants.

“To keep the authenticity, we always have the right people on board. These people can teach others what Italian food really is,” he said.

To ensure the utmost quality in all of his restaurants, Sorrentino works with a total of 158 vendors, each specializing in various types of products. While he admitted that other cuisines are overtaking Italian restaurants in popularity, he believes that Italian establishments are becoming more sophisticated in terms of service and food.

Since the time he embarked on a career in the restaurant business, his philosophy continues to remain focused on one thing: the customer. “Hospitality is not how you serve the customer, but how you make them feel welcome. We share our passion, and, of course, good food and service in a nice environment is a must.”

Sorrentino has been in the food industry for the past few decades and has also served the stars. Some of his biggest fans include Martin Scorcese, Stanley Tucci, Kevin Bacon, Jimmy Fallon and Paul McCartney, who has been a customer for 30 years.

He shared how the biggest challenge for Italian restaurants has been bringing in the right products. “It was always about immigrants using local products and then people started coming over and bringing new ideas.”

The biggest transformation he noticed in the Italian food scene was when he first came to the US in 1984.

After working around Europe, he got a job alongside Mickey Mouse at Epcot in Disney World. He then opened up Bice restaurants in Chicago, LA and New York. He eventually ran the operations at Sette, the former restaurant situated in the Museum of Modern Art. He certainly won’t forget his first catering party which took place there for the King of Spain. Since then, he hasn’t strayed too far, with his Il Gattopardo located just across the street.

Each of his current spots showcases Italian food in a different setting. While Il Gattopardo is a more modern masterpiece that is often referred to as “the best kept secret in New York,” The Leopard at des Artistes holds the most history.

Located in the former Cafe de Artistes space, The Leopard at de Artistes is a feast for the eyes as well as the senses. The walls still feature a series of original murals completed from 1900 to 1920 titled Fantasy Scenes with Naked Beauties by Howard Chandler Christy. He recalled how a client once brought his mother in to celebrate her 102nd birthday and explained that she wanted to sit underneath the mural because she was the lady lying in the grass.

It seems that the secret sauce to Sorrentino’s success is him, and, of course, his wife, Paula, who helps run the daily operations. “Every year we have done better than the year before except for the year of Covid,” he said.

He’s also here to set the record straight on the fact that dry pasta is not necessarily inferior to fresh pasta.

“It’s a matter of the type of flour you use. We use different ancient grains without hormones or cholesterol. The choice of pasta is dependent on the sauce.

He also wants to impart another piece of wisdom, especially to younger people.

“We need to teach them that they should allocate more money for food and less for their iPhone and other gadgets that are not going to change your health.”