Story

Dominic Pietoso’s foundation in hospitality began early at his mother Kimberly Pietoso’s restaurant, Giardino Cafe, on Main Street in St. Charles—home to what was, at the time, the largest working herb garden in Missouri. After several years there, he sought to deepen his experience in fine dining and joined his family at Cafe Napoli in 2001, starting as a busser and working his way up to server. Over nearly a decade, including time working alongside his father, Chef Fortunato “Forto” Pietoso, Dominic developed a strong understanding of both service and restaurant operations.

He later moved to Cincinnati to help open Via Vite with his cousin, Chef Cristian Pietoso, and uncle Nicola Pietoso. He went on to serve as General Manager of the family’s flagship restaurant, Nicola’s, where he spent four years refining his leadership and guest experience approach.

Elizabeth Pietoso brings a unique balance of business expertise and creative perspective to Osteria Forto. Prior to opening the restaurant, she spent over 15 years in sales and client leadership roles, including time at Equifax and Wunderman Health, where she focused on client success, account growth, and relationship management.

At Osteria Forto, Elizabeth leads the dessert and cocktail programs, combining her lifelong passion for baking with a sharp understanding of what guests respond to. Her approach is both intuitive and intentional—creating offerings that feel elevated, approachable, and aligned with the overall experience of the restaurant.

Together, Dominic and Elizabeth returned home to open Osteria Forto, blending deep-rooted culinary tradition with a thoughtful, guest-focused approach to hospitality.

That tradition is rooted in the story of Chef Fortunato Pietoso, who was born in Aversa, Italy, just north of Naples. Growing up in the 1950s and 60s, he experienced a life where resources were limited, but food and family were central. Meals were prepared from scratch using what was available, often over the course of an entire day, with nothing going to waste.

Chef Fortunato later moved to St. Louis, where he built a long and respected culinary career, including decades with Cafe Napoli and time as Executive Chef at Giovanni’s on the Hill. His influence continues to shape the philosophy behind Osteria Forto—simple, thoughtful food made with care and intention.