"We both started young, surrounded by hospitality, food, coffee and wine. The restaurant business is our life!”
- Brothers Tony & Austin Ferrari
Both brothers grew up primarily in an Italian household. Their father was an immigrant from Calabria, Italy and what came with that was an Italian grandmother that did nothing but garden, cook, and eat.
Both of the Ferrari Brothers got jobs when they were very young; Tony at the age of 12, and Austin at the age of 10. As the story goes, both started as dishwashers, and worked their way up the restaurant ladder from there.
Tony fell in love with food, and was committed to it since day one. Late nights watching Emeril Lagasse on Food Network were highlights of the day, and standing in the kitchen playing with recipes and different ingredients were a dream.
Austin always had the vision to be in the kitchen as a cook, but around the age of 16, fell in love with wine, and coffee and began to study and build his knowledge around the beverage world.
Eventually, both brothers worked their way to the city of San Francisco where Austin worked at the notable Chez Panisse restaurant, and Tony worked at Acquerello.
Many great years spent in San Francisco, where Tony also opened Hillside Supper Club, and eventually opening Provender Coffee together.
Today, both brothers are in Cincinnati, where they oversee all operations to their companies, products, real estate, consulting and more.
Austin is an entrepreneur, restauranteur and restaurant personality. He started young in the restaurant world. He worked up through FOH and BOH at reputable restaurants in Cincinnati, Ohio and found himself interested more in the steps of service, beverage, and management. At the age of 16, Austin started tasting, reading, and studying more about wine and viticulture, which led him to join the team at the iconic Chez Panisse restaurant in Berkeley. During his years at Chez Panisse restaurant, Austin acquired his associates degree in business at the City College of Berkeley, traveled to Europe multiple times to study wine, its origins, and the production. While leading the beverage program at Hillside Supper Club he acquired his level II certified sommelier certification through the Court of Master Sommeliers.
Currently, Austin is located in Cincinnati, where he oversees all the operations and growth for the Ferrari Bros Brand.
Tony is a successful chef, restauranteur, and lifestyle personality. He was inspired to become a chef during his first kitchen job at age 13, washing dishes and making fresh pasta after high school. He later graduated from culinary school at Johnson and Wales University in Miami, and worked at a variety of notable Miami restaurants before traveling to Europe to learn about old world technique and culinary traditions. Ferrari received a James Beard and Jean Louis Palladin Foundation grant to travel to Thailand and eventually the west coast to study holistic farming, cooking, and agriculture.
Today, Tony is in his hometown of Cincinnati where he owns Fausto and Mom ’n ‘em Coffee. He oversees all operations for the Ferrari Bros Brand, including financials, real estate, consultation, travel, and hospitality. He can be found riding his ducati, at food and wine events, or tinkering with his vintage car collection.