Chef Nanni was born and raised in Rome to a family of restaurateurs.

The paternal side of Piergiorgio’s family is from Abruzzi, a region known for producing some of the top chefs in Italy. In the early 1960’s Piergiorgio’s uncle opened a trattoria in Rome where he served classic Roman and Abruzzi cuisine. At the same time, another of Piergiorgio’s uncles, Luigi Nanni, opened an upscale restaurant in Santa Margherita Ligure on the Italian Riviera.

Luigi moved to New York in the mid-sixties with the intention of introducing and serving Italian food as it was served in Italy. Once in New York City, he opened two restaurants, Nanni’s and the more upscale Nanni Il Valletto. The New York Times wrote that Il Valletto was “one of the more splendiferous Italian restaurants in town,” and it was here that Piergiorgio began his culinary apprenticeship.

After working as an apprentice for three years, he moved to Paris to attend the Cordon Bleu, where he graduated with honors in classical French cuisine and pastry. Upon graduation, Piergiorgio worked as a sous chef at several upscale restaurants throughout France, Germany and Italy, where he developed both his style and technique. Piergiorgio then returned to the United States as executive chef of Nanni Il Valletto.

Around this time, the F.I.C. Federazione Italiana Cuochi (Italian Culinary Federation) awarded Piergiorgio the “Chef Della Migliore Tradizione Regionale Italiana in America.” This is an award given to exceptional chefs in acknowledgment of their work to preserve the Italian culinary tradition in America. Piergiorgio remained at Il Valletto, until the time of his uncle’s death in 1998. Piergiorgio then made the decision to move into a more contemporary arena and worked as Chef de Cuisine at the Armani Café, an eclectic New York City bar/restaurant featuring Italian nouvelle cuisine.

Since that time, Piergiorgio worked extensively throughout the tri-state area as both an executive chef and consultant before creating the menu and the experience of Osianna early in 2007.

About Osianna, Chef Nanni says:
"It's exciting work because we're doing something innovative. We're taking traditional Mediterranean recipes and adding a modern twist. I love the fact that we change our menu daily according to what we purchase at the market; the food is always fresh and exciting.

At Osianna I feel creative, inspired and happy to work with the owners Gino, Maria, Madeline and a great team of professionals."