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service never stops


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Valeriano Chiella, executive chef

Valeriano Chiella is a native of Campania, in Southern Italy, and spent his early years near Tuscany where his cooking career began. Valeriano, “Vale” as the team calls him, spent his weekends helping out at the restaurant his parents owned. After graduating high school he started a short career in electrical engineering but ultimately found his way back to his true passion being in the kitchen. After getting married, they moved to the great city of New Orleans. 

In 2014, Valeriano joined the BRG Hospitality family as a line cook at Domenica. The next few years would lead Vale to step into the kitchens at Pizza Domenica, Restaurant August, and Shaya the year it was named Best New Restaurant by James Beard. Valeriano returned to Domenica to return to his Italian roots and continue cooking the cuisine he loves most. At the beginning of 2021, Valeriano took over as Executive Chef and brings his years of experience and background to the menu through beautiful and delicious dishes.


 

 
 




Ucha Meskhia, general manager

Ucha Meskhia is a dynamic and passionate individual after being born and raised in Tbilisi, Georgia. His journey in the culinary world has been marked by determination and a love for both hospitality and frozen desserts. Originally studying English and Russian languages, Ucha took a detour from his studies at Tbilisi State University at the age of 18. His venture led him to the United States, where he immersed himself in the restaurant industry and began his relationship with food at G.S. Gelato.

Ucha's dedication and hard work propelled him through the ranks where he climbed to the position of Pasteurization Department manager, where he meticulously calculated and cooked gelato recipes. His pursuit of excellence led him to SQF Systems school, earning certification as an SQF Systems Practitioner, and eventually, he became a Plant Manager. Ucha's passion for customer service and hospitality blossomed during the busy seasons at the gelato stores, solidifying his commitment to bringing smiles to guests. In 2015, he transitioned to the restaurant scene, working at La Famiglia in Destin, and later at Rizzuto's Restaurant and Chop House in New Orleans, where he became the General Manager. In October 2022, Ucha joined the BRG Hospitality family at Domenica, quickly rising to the ranks of Assistant General Manager in just six months and ultimately becoming General Manager in September 2023.

Outside of his professional achievements, Ucha finds joy in making and exploring new flavors of desserts, especially frozen delights. His unique approach, background, and dedication to customer satisfaction have consistently contributed to his success in the industry. Ucha's journey in the culinary world reflects his commitment to excellence, hospitality, and the pursuit of dessert perfection.


Erin White, sommelier

When Erin White first moved to New Orleans in 1982, she began her love affair with wine at Flagon's, a wine bar on Magazine Street. She continued to advance her career working at various wine bars in New Orleans and then in San Francisco before accepting the role as the assistant sommelier at The Windsor Court Hotel. Her time at the hotel proved fruitful, earning a James Beard Award nomination for Outstanding Wine Service and introducing her to Chef John Besh, with whom she kept in close contact. In the years that followed White joined Emeril Lagasse as the first wine director at his flagship restaurant Emeril’s where they collaborated to design the restaurant’s wine list. White then moved to Colorado with her 5-year-old son in 1995, but never lost touch with her passion, working as a wine buyer for a local shop while raising her child.

In 2010, White felt the tug to return to New Orleans and be part of the city’s revival after Hurricane Katrina. She accepted the position as the sommelier at Restaurant August, a New Orleans staple in fine dining. White combined her years of experience in wine bars, restaurants, and retail with her commitment to the guest above all. After a remarkable 13-year tenure at August, White's unbridled enthusiasm for the study of wine and her profound affection for all things Italian gracefully led her to the prestigious realm of BRG Hospitality's Italian culinary gem, Domenica, where she seamlessly integrated into the team in the early months of 2024.

During White’s time at August, the restaurant garnered numerous accolades including earning a spot on Wine Enthusiast magazine’s list of Top 100 Wine Restaurants for the past three years. August also received multiple James Beard Award nominations including Outstanding Restaurant and Outstanding Service. White is excited to work with Executive Chef Valeriano and the team at Domenica to bring the same enthusiasm and elevation to the wine program.