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—working alongside his father, Chef Fortunato “Forto” Pietoso—Dominic developed a strong understanding of both service and restaurant operations, shaping the approach to hospitality that defines him today.

Following his service in the Army, Dominic moved to Cincinnati to help open Via Vite with his cousin, Chef Cristian Pietoso, and uncle Nicola Pietoso. He later served as General Manager of the family’s flagship restaurant, Nicola’s, where he spent four years refining his leadership style and guest experience philosophy.

It was during this chapter that his path would eventually align with Elizabeth’s.

Elizabeth Pietoso brings a unique balance of business expertise and creative perspective to Osteria Forto. Before entering the restaurant world, 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.

Together, Dominic and Elizabeth eventually returned to St. Louis to open Osteria Forto—combining his deep-rooted hospitality background with her intuitive understanding of guest experience.

At Osteria Forto, Elizabeth leads the dessert and cocktail programs, channeling her lifelong passion for baking into offerings that feel both refined and approachable. Her work complements the broader vision of the restaurant: thoughtful, well-executed experiences that resonate with guests.

That vision is deeply influenced by Dominic’s father, Chef Fortunato Pietoso.

Born in Aversa, Italy, just north of Naples, Chef Fortunato grew up in the 1950s and 60s in a culture 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.

He later brought that philosophy to St. Louis, building a long and respected culinary career that included decades with Cafe Napoli and time as Executive Chef at Giovanni’s on the Hill.

Today, that influence remains at the heart of Osteria Forto—guiding a philosophy rooted in simplicity, care, and intention, where tradition and hospitality come together in a way that feels both personal and enduring.