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A place where all things that make you happy are possible, creating lasting memories.

Nestled on a hill in Laguna Niguel, Bottega Angelina is more than just a restaurant. Boasting a beautiful ocean view, it merges the old world feel of an Italian village with a modern and sophisticated state of the art decor.


From its beautifully handcrafted mosaic, to the cascading chandelier in the dining room, Bottega Angelina hopes to elevate your dining experience to appeal to all your senses. With our open kitchen, you can see our chefs create culinary magic while immersing yourself in flavors of authentic Italian ingredients.


It is a place where all things that make you happy are possible, creating lasting memories. So what are you waiting for...Venite a Mangiare! Come eat with us! 


“Bottega Angelina’s is a wonderful addition to the mix of restaurants, retailers and entertainment options at Ocean Ranch Village. We are confident this will become another great dining destination and a quick neighborhood favorite.”

-Carol Trueman, vice president of asset management at Shea Properties

Director of Culinary Operations

Chef Aaron

Aaron attributes his inspiration for cooking to a magical experience at his uncle’s wedding as a teenager. Being asked to assist by his uncle’s friends at the wedding lead to an apprenticeship with Gunter Seeger and eventually a Culinary Arts degree from the Culinary Institute of America. Aaron has traveled extensively for a decade, working in different kitchens under some of the most renowned names in the industry, including his own kitchen at the Ritz Carlton Half Moon Bay. Each kitchen, including his own, has inspired him through creative sensibility, individuality and humility. Through his experiences he has learned how to think outside the box, without boundaries and challenging traditional rules without steering away from the foundations. He believes that once cooking fundamentals take root, the creative possibilities are endless. These experiences, however, direct or indirect, manifest themselves in his kitchen through food and community. Aaron constantly pursues the most pure and pristine products available. Whether hiking through the hills, biking through the city or searching through tidal pools with his daughter, he is always on the lookout for something to take home and cook.

Corporate Chef

Chef Alfonso

Chef Alfonso Sanna grew up in the small village of Villamar in Sardegna, Italy. After receiving his culinary degree from L’Istitulo Professionale Alberghiero in Arzachena, Sardegna, Italy, he gained experience working with acclaimed Chefs throughout Europe. Alfonso journeyed to the United States in 1998, bringing his unique style and delicious dishes to Washington DC, New York City, and Florida before making his way to California. Chef Alfonso joins the Angelina’s family from the Barilla Group where he developed the first Barilla Restaurant in New York City. Alfonso credits his “Nonna” (grandmother) as his primary influence in cultivating his passion for food and maintains his family traditions of using fresh and local ingredients.

Executive Pastry Chef

Chef Massimo

Chef Massimo was born in Albenga, a small town in Northern Italy between Genova and the French border. Growing up with the smell of desserts wafting from the pastry shop below their apartment, Massimo ended up spending most of his time at the shop, especially after school. At an early age of 14, Massimo got his first job during summer vacation as a barista in a seasonal business. After high school, Massimo pursued his passion by attending Professionale Alberghiero di Stato (State Culinary School) and worked in a pastry shop and bakery during summer breaks. Massimo believes he was very lucky to learn through a mentor who was wise and taught him many things at a very early age. The most important lesson Massimo gained from his mentor was “never think you know everything, because that day, you will cease learning.” At 22 years old, Massimo worked in his own baking laboratory for five years. He moved to the US in 2000, where he worked as a Pastry Chef at Antonello Ristorante for almost 20 years. Since his childhood until now, Massimo has retained his love for pastries, still continuing to grow and learn new things.

Executive Pastry Chef

Chef Rebekah

Chef Rebekah started her professional career in the Washington DC area as a Financial Analyst, rectifying budgets for government agencies. After almost 10 years of always feeling unfulfilled, she quit her job and decided to pursue a job that would make her happy. She took up a 6-month unpaid internship in a large production kitchen, but was recruited as a full-time employee, one month into the internship. She worked in various restaurants, including a small, family-owned Italian restaurant where her love of Italian food grew quickly. In 2015 she moved to California and began working in the Banquet Kitchen at the St. Regis in Dana Point. She was then promoted to Pastry Chef at the Hotel's flagship restaurant, Michael Mina's Stonehill Tavern, and its later iteration, Bourbon Steak. She went on to open the Lido House Hotel in Newport Beach and run the pastry program for the Hotel's Restaurant, Banquets, and Creamery. Now, as the Executive Pastry Chef at Bottega Angelina, she has returned to the love fostered earlier: authentic Italian cuisine. In her free time, she loves doing anything and everything outdoors, from camping, hiking, and riding motorcycles to relaxing at the beach with her husband of 15 years and her dog.

Our Team


Filippo Fusco

Filippo’s roots can be traced back to Piedimonte San Germano, Italy. He spent years pursuing business and has seen great success as a founder and CEO of PSG Capital Partners, Fortunato Capital Management, as well as other management endeavors. Filippo is passionate about sharing his Italian culture through food. 


Shokoufeh Fusco

Shokoufeh was born in Tehran and grew up in Orange County. She has built a successful career in finance, contributing to the business development and marketing of large corporations. Always curious, and exploring new things, Sho has been exposed to a variety of cultures because growing up, her parents used to travel often. She loves trying different cuisines.