Our Story

Good food, family and friends go together.

At Quercibella we welcome you to our table to celebrate life’s special occasions and ordinary pleasures that nourish the body and soul. We’re Passionate about creating a menu that’s meant to share, from artisan brick-fired flatbreads to flavorful smaller plate seasonal offerings that are sure to please your palate.

We care about your experience with us — about creating joyous memories of friendship, food and family in the warmth of our walls — with a focus on compassion and responsibility. All of our fare is sustainably and humanely raised and sourced, and a portion of our proceeds are donated to farm sanctuaries and animal welfare non-profit organizations.

Carl Rynecki | Executive Chef + Co-Owner
Carl began working in restaurants at the tender age of 14, when he was hired as a dishwasher. He then went on to serve in the military and attend college. A Culinary Institute of America graduate, Carl trained at London’s La Gavroche, cooked at San Francisco’s Stars, and opened a five-star, five-diamond Relais et Chateaux property in Houston. Carl loves cats and things that move fast, including cars, motorcycles and the high-velocity spotted cheetah.

Maria Brighenti-Gregoire | Co-Owner
A Connecticut native, Maria grew up watching her mother cook three meals a day for her father and five siblings from scratch. Their dinner table always included extra place settings for friends who’d stop by to enjoy a home-cooked meal and share their stories. Maria’s love of food began as a young girl when she would cook with her father, bonding over batches of freshly made pasta as they hung it over chairs and tables, or while preparing venison stew during late night snow storms, followed by snowmobile rides through the woods and fields. Later in life, Maria sought out unique cuisine in exotic rustic locales, finding blissful tastings on mountaintops, down alleyways, in faraway hillside villages and other unexpected enclaves on her many travels to Europe and beyond. Maria’s career has taken her full circle, from working in a family-run hospitality business to corporate life and back. She and her late father, who passed away in 2010, had always dreamed of opening a restaurant together. At Quercibella, Maria has merged her experience and love of food, family, friendship and farming with the lifelong passions she shared with her father.

Our Goals for Compassion and Sustainability
We believe in sustainable and humane initiatives. Our goal is to make Quercibella certified “Humane” by Humane Farm Animal Care, and to achieve Green Restaurant Certification 4.0 from The Green Restaurant Association. Both are 501(c)3 non-profit organizations dedicated to making dining out more than just a meal.

Fresh eggs