Generations of service and hospitality...

When my great-grandfather Achilles first arrived in the United States at the turn of the twentieth century, he opened a small neighborhood Greek restaurant. The food was simple and fresh. A generation later, my grandfather Arcito continued this tradition by opening an Italian pizzeria in Rhode Island. After a tragic fire that destroyed the pizzeria in the seventies, my father began rebuilding. By the late eighties Archie's Tavern, as it was re-named, sat 400 guests and was renowned for serving its customers superior value and quality. The early nineties brought further change when we reassessed our opportunities and decided to move to Atlanta. As the fourth generation of restaurateurs in my family, we still believe that simple fresh ingredients teamed with value and sincere hospitality will enable us to continue our tradition and serve you for many years to come.

Federico Castelluci III

Federico Castellucci a graduate of the Hospitality School at Cornell University has been working in the restaurant business his entire life. During his tenure at Cornell, Fred helped create and develop Sugo with his father and mother. During that time they grew to four locations including three franchises. After graduating from the Hospitality school at Cornell in 2007, Federico took over a failed franchise location of his family's restaurants, Sugo. Working tirelessly to turn it around and re-establish the brand, within a year and a half the restaurant had become the most successful restaurant they had ever owned in Georgia. Building on that success, Federico decided to create a new restaurant concept from scratch called The Iberian Pig in downtown Decatur. A modern Spanish restaurant with a strong focus on imported Spanish cured meats, fresh local produce, creative tapas dishes, wines of the region, and classic cocktails, The Iberian Pig has been a hit from its first night in late 2009. In 2010 following the success of the Iberian Pig, Federico has embarked on a large new restaurant project located on Roswell Rd. near I-285. His new restaurant Double Zero Napoletana, will feature the regional cuisine of Campania in Southern Italy and include handmade pasta, traditional Neapolitan pizza, handmade pastries & gelato, as well as contemporary takes on classic Southern Italian dishes. Double Zero is slated to open in April 2011. He currently serves as President of Castellucci Hospitality Group, the management company that he created in 2010 which includes both Sugo restaurants, the Iberian Pig, Double Zero, and Castellucci Catering Company.