The Drago history goes back many generations to the town of Galati Mamertino in Messina, a region in Sicily. Giacomino and Tanino are part of an amazing culinary family and are two of eight brothers and sisters. The house that they were born and raised in is the same house that their parents still live in today. The name of the restaurant, is historical as it is named after the street they grew up on along with many other relatives. Alloro in Italian means bay leaf, a spice that is an essential part of Italian cooking and will play a role in numerous recipes.
Born the sixth child into a lively household of six sons and two daughters, the son of a farmer father and a homemaker mother with an appreciation for fine, homemade Italian foods, young Tanino learned early to savor the precious bounty and delicate flavors of his homeland.
Originating from Martano Italy, chef Paolo began living independently and working in the kitchen as a teenager. After supporting himself in this way for several years, he decided he wanted to make restaurants his career and become a chef at age of 17. He later moved to Rome, put himself through culinary school, and, when graduated, vacationed to Los Angeles. This is when he fell in love with the city, as well as landed a job while on vacation. Chef Paolo started in the U.S. at Prego Ristorante, an Italian fine-dining restaurant, while also working for the Hilton Corporation. Following these jobs, Chef Paolo moved to work at Pallegria Restaurant, an eatery at the Malibu Ranch Inn Hotel, and then discovered his home away from home, Via Alloro.
Chef Paolo sees himself as a simple person who tries his best to make everybody happy, especially when eating. Outside of work, he still works hard, improving his surfing and athletic abilities