Vina Enoteca is a full-service Italian restaurant and bar located at the Stanford Barn in Palo Alto. Vina brings the rustic charm of Italy to the Silicon Valley with food that warms the soul in a setting unlike any other.

Come gather with family and friends and sip fine wine, craft cocktails and savor modern Italian cuisine in a comfortable setting. Our fantastic team will guide you through an unforgettable dining experience.



Chief Operations Officer & Proprietor

Rocco Scordella was born in Salento Puglia and was raised in Porretta Terme on the Emilia Romagna Mountains. Inspired by the culinary arts from a young age, Rocco enrolled in culinary school in Bologna at the age of 13 and gained hands-on experience working in restaurants in his town.

After graduating with a culinary degree, Rocco decided it was time to explore other regions of Italy and expand his palate for food and wine. With desire to learn new languages and expand his career, he moved to Manchester, England and then to Paris.

After a year in Paris, Rocco’s former employer Gianni Valdisserri offered him the opportunity to work with Chef Mario Batali at the world renowned Del Posto in New York City. Working at the Michelin-starred Italian eatery provided Rocco the necessary experience to eventually achieve his dream of opening a restaurant of his own.

In 2009, Rocco and his wife, Shannon, opened Tootsies at the Stanford Barn in Palo Alto, which became a favorite Italian eatery for Bay Area/Silicon Valley residents. Rocco is proud to share his concept of Italian cooking where great foods, wines and atmosphere combine with wonderful people in the tradition of Leland Stanford at Vina Enoteca.


Executive Chef

Born in Madrid, Spain, Eduardo Valle Lobo appreciated food from a young age. He learned about the purity of ingredients and the beauty of simplicity by watching his mother cook and tasting her incredible meals. Whether it was her deeply satisfying bean stews, or her simple hand with vegetables, her soulfulness and love could be tasted with each bite. This is what Eduardo strives to evoke through his cooking.

Eduardo decided to invest his time working around the world to learn about different cuisines and build a solid foundation, having worked in five different countries, including Spain, Germany, England, Italy and the US. In 1999, Eduardo began working as a Chef de Partie at the historical German restaurant, Horcher, in Madrid, It is there where he learned traditional recipes and an appreciation for wild game.

After three years, Eduardo moved to Germany and joined Hotel Reindl’s Partenkirchner Hof, a five-star hotel close to the Alps, in order to further his knowledge on game and butchery. Yearning to expand his culinary repertoire, Eduardo moved to London to work at Zuma restaurant, where he learned about discipline for ingredients and techniques of modern Izakaya style of food. He then spent 10 years in New York City working at many restaurants; most famous of all, the legendary La Caravelle, then on to DB Bistro Moderne, and the last 4 years at Del Posto restaurant, which received 4-stars from the New York Times during his tenure as Executive Sous Chef. Eduardo was then asked to open Orsone Ristorante in Cividale del Friuli, Italy – Joe and Lidia Bastianich’s first European restaurant, as Executive Chef, which was included in Michelin Guide Italia, Identita Golose, Gambero Rosso, Espresso Guide, and numerous Italian and international publications. Eduardo now brings his wealth of knowledge and experience as Executive Chef to Vina Enoteca.


Chef de Cuisine

Kelly Jeun was born and raised in Bayside, New York. She attended Binghamton University and graduated with a bachelor’s degree in English. After a few years as a paralegal, Kelly realized her passion and took a leap of faith to attend the French Culinary Institute (aka International Culinary Center), where she enrolled in the Italian program. To round out her experience, she completed stages in Tuscany and Milan, which created the foundation for her career moving forward.

Upon returning from Italy, Chef Mark Ladner of Del Posto took a chance and hired Kelly right out of school. During her time there, she gained immense knowledge as a culinary assistant for Lidia Bastianich’s Emmy Award winning cooking show, ”Lidia’s Italy,” for a three-season run. After helming the stoves for two years at Del Posto, Kelly invested her time in learning a new style of cuisine at 3 Michelin-starred Eleven Madison Park, where she spent three years, eventually earning the title of sous chef. She then went on to open Orsone Ristorante in Cividale del Friuli as chef de cuisine, which was Joe and Lidia Bastianich’s first European restaurant.

After nearly three years working in Italy, she has brought her experience to Vina Enoteca as Chef de Cuisine.


Pastry Chef

Lauren Jelleberg grew up in a small town in Michigan and her foray into the world of pastry came by way of the traditional Norwegian sweets that she made with her family. Lauren attended Michigan State
University, but eventually ended up following her passion by enrolling in The French Pastry School in Chicago. It was there she learned classic pastry techniques, as well as the importance of quality ingredients.

In 2001 (right out of school), Lauren started work at Vanille Patisserie, an authentic French patisserie in Chicago. She spent several years building traditional French mousse cakes, macarons, chocolates and candies, collaborating directly under the owner and former chef instructor.

In 2013, Lauren joined the team at Michelin two-star restaurant Sixteen in Chicago. Working under Pastry Chef Aya Fukai, Lauren was able to expand her food and pastry knowledge, as well as experiment with new techniques and ingredients.

After working over five years in Chicago, Lauren made the move to California and helped open a restaurant in Berkeley before finding Vina Enoteca and joined the opening team as Pastry Chef. Lauren is excited to share her passion for delicious sweets with Vina Enoteca patrons!


Master Mixologist

Born in Milan, Massimo Stronati’s appreciation for cocktail culture began while experimenting with his father in his family’s home bar. He credits his first drink – the classic Milanese aperitivo made with Campari and London dry gin – as setting the foundation for his appreciation of an iconic and simple drink that is a truly an Italian concoction.

Massimo has traveled extensively throughout Europe, working as a guest bartender in cities like Zurich, Moscow, Budapest, and Paris. His travels helped him to explore the cocktail industry beyond Italy and gain inspiration from a variety of cultures. Since 2015, Massimo has worked as a brand ambassador for the Italian distillery Rossi d’Angera, promoting their products to fellow mixologists and consumers in both Italy and abroad.

Before joining the Vina Enoteca team, Massimo worked in a wide range of bars and restaurants in Milan, including The Doping Club, Cinc Brera and, most recently, Morgante Cocktail and Soul, a late night restaurant with a passion for cocktails and wine. With 23 years of experience in bartending, he has established himself as a leading mixologist with a passion for creating innovative cocktails.

Stanford Barn History
Location of Vina Enoteca

Vina Enoteca is located at the historic Stanford Barn in Palo Alto. The barn was built over a period of two years, from 1886-1888. Its original design was as a winery for the surrounding vineyards. The first floor was devoted to cellarage, the second floor was a fermenting room, and the third floor was for crushing grapes. Grapes were carried up to the third floor by a chain elevator. The juice and skins were taken by chutes to the second floor. The new wine was then pumped to the first floor into aging tanks. The machinery for these operations was run by a steam engine housed in the small brick building (current home of Tootsie’s) just a few steps away. The high-quality aged wines were sold under the Palo Alto trademark and also were in easy access to Stanford’s dining tables.

Stanford saw wine as a positive factor in the promotion of health, relaxation, and temperance. “Its general use among the people as a beverage in the family, on the dining table, is beneficial.”.

Today, Vina Enoteca’s modern décor and lighting accent the rustic barn’s historic brickwork and wooden beams. The restaurants’ concept is viewed through an Italian lens focused on fresh made pasta, pizza and bread comprised of traditional Italian favorites and modern interpretations executed to the highest standards. Our Italian and surrounding region wine program and house crafted cocktails compliment the cuisine, bringing a refined European taste to the heart of Silicon Valley.

Buon Appetito!

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