Roberto Mungo is a Calabrian born chef, master pastaio (pasta maker), restaurateur, and trained sommelier, with over two decades of experience in the restaurant industry.
His cooking is defined by a thoughtful, ingredient-led approach to Italian cuisine. As the founder of Grano (est. 2018) and A Fianco (est. 2022) in Stoneybatter, Dublin, he has built a strong reputation for fresh, handmade pasta and a deep respect for seasonality.
Alongside his cooking, he curates an all-Italian wine list focused on small, artisanal
producers, many of which he imports directly. At the heart of his work is a focus on grain. Roberto cultivates Senatore Cappelli wheat near his coastal hometown in Calabria in the south of Italy, harvesting and milling it himself using low-intervention, chemical-free methods to produce flour tailored exclusively for his kitchens. This connection from field to plate underpins Grano’s identity, where fresh pasta is made daily and paired with seasonal ingredients sourced from small Italian producers and trusted Irish suppliers.
