ABOUT

We combine the centuries-old traditions of Italian cooking with California’s fresh, artisanal ingredients, creating a unique style of pizzeria in a class of its own. Chef Bradley Ceynowa calls upon local farmers and ranchers to supply us with top-quality ingredients used to create our rustic handcrafted recipes, like thin-crust pizzas, savory meat and fish dishes, and house-made pastas. All this, in a casual setting, with an approachable wine list, warm service, and unmatched level of hospitality.

COMMUNITY

Our commitment to hospitality extends far beyond the boundaries of our restaurants. We are actively involved in many community-based and national nonprofit organizations. Each year, Bacchus’ family of restaurants gives back to our communities through dine-out events, donations of gift certificates and specialty dinners, as well as the donation of time and food to a handful of beloved charitable groups, such as Share Our Strength, Meals On Wheels, Habitat for Humanity and the SF-Marin Food Bank. Donation requests can be emailed to donations@bacchusmanagement.com.

TEAM

Chef Bradley Ceynowa

Executive chef Bradley Ceynowa oversees the restaurant’s four California locations: Lafayette, Mill Valley, Santa Monica, and Santana Row. In 1993, he graduated from San Francisco’s California Culinary Academy, and then went on to spend the next 12 years in Sweden where he developed a deep appreciation for pure, local flavors, as well as the intrinsic connection between a culture and the region’s food. Upon his return to the Bay Area, Ceynowa worked on mastering his open-fire cooking and pizza making skills while working at some of the top restaurants, including Oakland-based Camino and Boot and Shoe Service, and San Francisco’s Cotogna.

Ceynowa join the team at Pizza Antica in early 2012. His depth of knowledge and diverse kitchen experiences are evident in the evolvement of the restaurant’s cuisine. When asked what guides his cooking, Ceynowa says, “My philosophy stems from a simple approach, using superb ingredients, and never masking flavors or overcomplicating preparations.”

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