Meet Vincenzo Porcu

We were lucky to catch up with Vincenzo Porcu recently and have shared our conversation below.

Hi Vincenzo, thanks for sharing your insights with our community today. Part of your success, no doubt, is due to your work ethic and so we’d love if you could open up about where you got your work ethic from?

My work ethic is rooted in my family history. I grew up in Sardinia, where my parents owned a restaurant and taught me the value of hard work from an early age. In our culture, dedication isn’t optional — it’s a way of life.

I wasn’t drawn to school, but I was passionate about learning through real experience. From a young age, I worked alongside my family, discovering not just how to run a restaurant, but how to lead with heart. My parents instilled in me three principles that I carry every day: never give up, help others, and believe in yourself and your work.

Today, as the owner of my own restaurant, I live those lessons. I never ask my team to do something I wouldn’t do myself. I multitask, step into any role when needed, and work alongside my staff to save resources and solve problems. Whether it’s cooking, serving, repairing, or managing, I’m there — not just to run a business, but to inspire those around me

Thanks, so before we move on maybe you can share a bit more about yourself?

— Carasau Pasta Bar in West 3rd, Beverly Grove — while my first, Carasau Ristorante, continues to thrive in Culver City. My passion for cucina runs deep, not only because I’m a chef, but because I’m proud to represent the only Sardinian restaurant in all of California.

Yes, we have Italian roots in the family, but above all, we are Sardinian — from the first Blue Zone in the world, where people live longer than anywhere else. Maybe it’s the fresh, wholesome food. Maybe it’s the lifestyle. Whatever the reason, my goal is to share that culture with Los Angeles.

Right now, I’m focused on growing these restaurants and introducing more Angelenos to the flavors, traditions, and heart of Sardinia — and, hopefully, opening more locations in the future.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

I’ve been fortunate to have a few incredible mentors who shaped the person — and the restaurateur — I am today.

One of them was Simone Mugnaini in Florence, who taught me that if I wanted to become an owner or a director of operations, I had to work every station in the restaurant. From the kitchen to the floor, from washing dishes to managing the books — you have to understand every role to truly lead a team. And above all, he reminded me that customer service comes first — something too many people forget.

Another important influence was the Drago family, owners of Il Pastaio in Beverly Hills and Drago Centro, who gave me the opportunity to manage and run one of the biggest restaurants in Los Angeles. They taught me how to run an office, lead a team, and keep operations at the highest standard.

And finally, Antonio Pellini, who trusted me enough to hand me a restaurant — the one that became Carasau Ristorante. He believed in me to get it running, and here we are, still going strong.

My advice to young people: If you love what you do, you will make things happen — sooner or later. Be patient, believe in yourself, and be willing to put in the work

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?

I’m always open to collaborating with restaurants that are ready to break away from the ordinary and bring a fresh twist to their cuisine. I’m also looking for investors who believe in my vision — people who are excited to help me develop the Carasau Pasta Bar into a franchise or build a chain of authentic Sardinian restaurants. Together, we can share the flavors, traditions, and spirit of Sardinia with the world.

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