PepeNero in Traverse City, Michigan: Meet the Chef

Feb 10

PepeNero in Traverse City: Meet the Chef

We sat down with Executive Chef Giorgio Lo Greco of PepeNero in Traverse City, Michigan. The kitchen marries two traditions: the freshest ingredients of Northern Michigan and the timeless craft of Italian cooking. Expect local, farm-picked produce, sustainably raised meats, and carefully sourced seafood alongside authentic Italian essentials—imported olive oils, aged balsamic, artisanal flours, and recipes handed down through generations. The result is comforting, elegant, and soulful on every plate.

PepeNero in Traverse City, Michigan: Meet the Chef

Tell us about what your morning routine looks like, and how you like to end your day?

My morning always starts the same way: a strong espresso and a quiet moment to think through the menu and the day ahead. I like calm mornings—very Sicilian that way. Nights usually end at the restaurant, walking the dining room, talking with guests, sharing a glass of wine with Monica, and making sure everyone leaves happy and well-fed, just like at a family table.

Do you have any awards or achievements you’d like to mention?

We’ve been fortunate to receive recognition over the years, but for me, the real achievement is loyalty. When guests come back year after year, celebrate life moments with us, and bring their families and friends, that’s the highest compliment—very much how I grew up.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

I’ve always admired Claudio Sadler of Sadler Ristoranti. His cooking is elegant without being complicated—very Italian. It’s about balance, technique, and knowing when not to do too much.

My advice to young chefs is simple: slow down. Learn the basics really well, taste everything, and respect the ingredients. Creativity comes later—first you learn how to cook like your Nonna would expect you to.

What do you typically cook at home?

Aglio e Olio pasta, without question. Simple pasta, good olive oil, garlic—nothing fancy, but everything has to be right. It takes me straight back to my childhood and my family’s trattoria, Trattoria Don Ciccio, in Bagheria near Palermo. Those smells, those flavors—that’s home.

What’s a food trend that you’re loving right now and why?

I love seeing a return to simplicity—seasonal ingredients, fewer elements on the plate, and letting the product speak for itself. That’s not really a trend to me; that’s how we’ve always cooked in Sicily.

What’s the strangest food combination you’ve ever tried? And, did you like it?

Chocolate with olive oil and sea salt sounded strange the first time I heard about it—but I loved it. In Sicily, sweet and savory live very happily together, as long as the ingredients are good.

What drink do you enjoy most?

A Negroni before dinner, or a good glass of Italian red wine with food. Best enjoyed slowly, with conversation and no rush—like it should be.

Have you ever cooked for a celebrity? Do you have a story to tell?

We’ve had some well-known guests over the years, but in our kitchen, everyone is treated the same. Whether you’re famous or not, you’re a guest in our home—and that matters.

What’s your Instagram so readers can follow you?

You can follow us at @pepenerotc, where we share what’s happening in the kitchen, at the table, and sometimes behind the scenes.

Why should readers visit PepeNero in Traverse City, Michigan?

PepeNero is our story on a plate—Italian tradition, Sicilian roots, and the best Northern Michigan ingredients. It’s about warmth, simplicity, and food made with heart. If you’re looking for a place where you can relax, eat well, and feel truly welcomed, our table is always open.

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