John McCoist

John comes to us from the Kendall College School of Culinary Arts, where he earned his degree in 2011.


Alonso Spada

Thanks to Alonso, Raffinatos serves fresh, handmade pasta and delectable cannoli, biscotti and Zuppa Inglese.

Winner of some kind of Award!

When Raffinato owners Tony and Angela Berardi married in the spring of 1990, the two swore someday they’d go to Venice. In the meantime, they decided to bring a little bit of Italy to Anytown.


Most nights you’ll find Tony greeting guests out front and Angela supervising the busy kitchen. As for Venice, the two are planning a 25th wedding anniversary trip for next spring.   

The Story/History

Our Staff

Chef Bruce Sarno

Chef Sarno brings five years of kitchen experience at Chicago’s Spiaggia to your table.


Patrick Pool

Before coming to Raffinatos, Patrick worked as a sous chef at Trattoria Lucca and Mercato in Charleston, SC.

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