Jacques Calame, the General Manager of Ambrogio15, began working in the hospitality industry at the age of 16 in an Italian deli in Salt Lake City, Utah.
After high school, Jacques moved to San Diego to pursue a biology degree at San Diego State University. While studying for his Bachelors degree, he continued to work in hospitality at large concert venues to help finance his education, finishing as the VIP supervisor at Levy Restaurants.
After receiving his Bachelors of Science degree from SDSU, Jacques continued to take multiple extra curricular science classes at SDSU and the University of California San Diego including Immunology, Microbiology, Phlebotomy and Analytic Chemistry. However, he found that he was drawn to the fast pace and friendly people in the hospitality industry. Fortunately, at about this time, the owners of Ambrogio15, Giacomo Pizzigoni, Luca Salvi and Andrea Burrone, asked him to join them, as Ambrogio15’s first employee, at the inception of Ambrogio15.
Jacques Calame has dedicated himself to promote and execute the vision of the Ambrogio15 Milano Pizza Experience which is to provide high quality Italian food and wine in a friendly and welcoming environment.
Bresaola e Parmigiano: A dish traditionally served with thinly sliced cured beef, fresh arugula, aged Parmigiano Reggiano and seasoned with Extra Virgin Olive Oil. “It’s a simple, salty, and savory dish that I fell in love with while visiting Milan to see a close friend that I met through Ambrogio15.“
Hitting golf balls at the driving range right before sunset. “At dusk, it’s refreshing looking over the freshly cut grass with the San Diego Sunset in the background. At this time of day it’s impossible to see the shot, thus the only way to know the ball was hit well is by feel. The combination of nature’s beauty enveloping me while I focus solely on the mechanics of my swing is extremely relaxing.”