story
Welcome to Mamagui, a culinary gem where the heart of Italy meets the vibrant spirit of Costa Rica. Our story is a celebration of passion, tradition, and exceptional craftsmanship, brought to life by two renowned Italian chefs: Gigio Palazzo and Gerardo Giardino.
Chef Gigio Palazzo
the founder of Mamagui, has a rich heritage in the culinary world. Although he studied economics in college, the food industry was a natural calling for Italian born chef Gigio.
In 1910, his grandfather was the first to introduce the espresso machine in his gunpowder store in Brindisi- Italy, later transforming it into a cafe/restaurant. Gigio began his food venture in 1991 opening the first Italian restaurant on the island of Patmos.
Gigio later moved to London to start Fatto in Casa, a catering company servicing high profile clients. In 1996 Gigio moved to New York City and recreated the charm of an authentic Italian Espresso bar by opening the very successful Terramare Cafe in one of the most sought after neighborhoods, the Upper East Side between Madison and Central Park. Gigio developed an interest in the craft of pizza making and began to study the chemistry of flour, the process of fermentation and the art of baking at the Gambero Rosso, in Rome. Gigio later open Palà in 2006 in the lively neighborhood of the Lower East Side. Palà was nominated “Best Pizza in Manhattan” by the reader of the Daily News in 2007.
In 2008, Gigio developed a Gluten Free dough for the gluten intolerant (celiac’s disease) which has been named among the “Best Gluten Free Pizza’s in America” byDelight Gluten-Free Magazine in 2013.
in 2014 Gigio moved to Costa Rica, to start Mamagui restaurant.
Chef Gerardo Giardino
was born in Benevento, Italy, and began his culinary journey at just 16 years old. Early in his career, he worked alongside Chef Gigio Palazzo, gaining invaluable experience that shaped his future.
Gerardo’s path took him from Athens, Greece, to NYC’s renowned Pala Pizza, and eventually to the prestigious Soho House Group in London. At Soho House, he honed his skills and rose to become the Head Chef at Cecconi’s Pizza Bar in Central London.
In 2021, Gerardo’s journey brought him to Costa Rica, where he joined Mamagui. His culinary philosophy revolves around crafting authentic Italian dishes that evoke the warmth and comfort of a mother's kitchen, now showcased in the beautifully renovated El Pueblo building in Nosara.