A graduate of the Hospitality School at Cornell University, Federico “Fred” Castellucci III has worked in the restaurant business his entire life. During his tenure at Cornell, Federico helped create and develop the original Sugo in Roswell. He grew the concept to four locations including three franchises. After graduating in 2007, Federico took over a failed franchise location that is currently Sugo in John’s Creek, Ga. Federico worked tirelessly to re-establish the brand, and within a year and a half the restaurant had become the most successful restaurant his family had ever owned in Georgia. Building on that success, Federico created a new restaurant concept from scratch in downtown Decatur called The Iberian Pig. A modern Spanish restaurant with a strong focus on imported Spanish cured meats, fresh local produce, creative tapas dishes, wines of the region and classic cocktails, The Iberian Pig has been a hit from opening night in late 2009. Following the success of The Iberian Pig, Federico embarked on two more projects in 2011 and 2014. Located on Roswell Road near I-285, Double Zero Napoletana opened in May 2011, bringing the regional cuisine of Campania in Southern Italy to Sandy Springs, Ga. The menu featured handmade pasta, traditional Neapolitan pizza, handmade pastries and gelato, as well as contemporary takes on classic Southern Italian dishes. In September of 2016, Federico successfully moved Double Zero to Emory Village. With the move came a completely new menu, featuring modern, Italian-inspired dishes. In November 2014, Federico opened Cooks & Soldiers, a Basque-inspired concept located in West Midtown, featuring traditional pintxos, raciones, asador and desserts influenced by the signature cooking methods of the region. In late 2017 and early 2018, Federico opened two concepts in Krog Street Market – Bar Mercado and Recess. Bar Mercado is a traditional Spanish tapas restaurant, while Recess focuses on “healthy-ish” grain bowls, salads and sandwiches. Federico currently serves as president of Castellucci Hospitality Group, the management company that he created in 2010, which includes Bar Mercado, Cooks & Soldiers, Double Zero, Recess, Sugo and The Iberian Pig.
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This duo’s love of restaurants and hospitality began long before either of them ever met. Kelvin, having worked over 30 years in the business, began his career as a cook for T.G.I Friday’s and Chili’s, then progressed to manager and finally managing partner at Carrabba’s Italian Grill. Mandy, currently at 25 years in the industry, started out as a server and bartender at Outback Steakhouse and Chili’s and then management as she worked her way through college. The two met when they both worked for Chili’s and Kelvin hired Mandy onto to the team—the best hire he ever made, as he says. With an understanding of both the service and cuisine side of the restaurant industry, the couple makes a perfect dream team to create a holistic experience of the likes that Atlanta has never seen. The Slaters began to dream up their own concepts, keeping the values they learned on the job close to mind such as making the customer feel as if they are eating in their own home, attention to every detail and consistency in the quality of service and menu. Thus, Blue Moon Pizza was born in 2003. Beginning with only ten employees, this concept grew from an idea into five locations, four in Atlanta and one in Florida. With a staunchly loyal fan base and stout set of regulars, Blue Moon Pizza placed itself on the culinary map for twelve years until 2015, when the Slaters sold the legacy to explore other endeavors. The Slaters knew they wanted to stay true to their values, which were the core of their past concept but create something they had never seen before. Ponce City Market presented that opportunity with the highly anticipated opening of its rooftop space. Working with the Jamestown team, the Slaters have created two concepts: Skyline Park, a nostalgic carnival-themed amusement park, and Nine Mile Station, a modern beer garden with an unparalleled, panoramic view of the Atlanta skyline. Although service is vital in the restaurant business, it is a way of life for the Slaters that they live every day. Heavily involved in their community, the Slaters partner closely with charities and community organizations to give back to the city that showed them so much support in the past. The Slaters are avid supporters of Junior Achievement, a non-profit that prepares children for the real world through simulated scenarios, and Kelvin serves on the Board of Directors for the Georgia Restaurant Association. Most importantly, the Slaters love to spend time together as a family with their two children and two dogs.
