map info 500 20154W8A2828Justin Winters

Chef De Cuisine
Justin was raised in an Italian-American family where his passion for food was born helping his mother cook at home and at her diner in Western Connecticut. This enthusiasm brought him to the California School of Culinary Arts, where he graduated with honors before returning to the East Coast to start his culinary career in Cambridge, Massachusetts at Harvest Restaurant in Harvard Square under chef Eric Brennan.  Where he started as an extern and quickly worked his way up to sous chef. While under Eric Brennan, Justin has had the opportunity to work at Excelsior as sous chef for three years before taking his career to the next level as executive sous chef at Sorellina. Under Chef Robert Jean’s guidance, he was able to create contemporary Italian-Mediterranean cuisine that highlighted his passion for using fresh local ingredients in simply prepared dishes, receiving recognition in Improper Bostonian’s “Best of 2008” and Boston Magazines “50 Best Restaurants” (2010 and 2011). In the fall of 2012, the Aquitaine Group opened Cinquecento where Justin leads the culinary team as Chef de Cuisine.

4W8A1692 Salvatore Rappo

General Manger
Salvatore joins Cinquecento with a history rooted in Italian cuisine. After stints at Cantina Italiana and Ristorante Fiore in Boston’s North End, Salvatore moved to NYC to join Gramercy staple, i Trulli.
In 2009, he was the opening general manager for East Village’s Spina. After spending two years with our neighbors to the north in Toronto,
Salvatore and his wife moved back to his adopted
hometown of Boston. Outside of Cinquecento, he breaks
Bostonian hearts as he cheers on his beloved New York Rangers,
New York Jets and Chelsea FC. He also acts as the Chef de Cuisine
and Wine Director for his wife.