Turning a single dining room into a multi-city group takes time and careful execution. Something that started as a neighborhood Italian restaurant in New York has expanded into a multi-concept portfolio across two major American food cities. Luca Di Michele joined the family operation in 2021. Luca now serves as General Manager at Rosaluna Ristorante in Miami, sitting right at the center of that expansion.

A Journey That Started in New York
Luca arrived in the United States (US) from Rome in 2021, holding a law degree from La Sapienza University. However, he had zero hospitality experience. Rather than stepping into a corporate desk job, he chose to learn the family trade from the ground floor up.
He started at Numero 28, the family’s original New York spot. Working shifts on the floor gave him raw, practical insight into daily operations. That early floor work, like choosing hands-on experience over a quick manager title, shaped his approach to leadership. In 2023, the enterprise grew. The family launched Zeppola Bakery in New York, giving Luca direct experience handling multiple food concepts simultaneously.

Opening Rosaluna in Miami
When the family launched Rosaluna Ristorante in Miami in August 2024, it was their biggest step. This placed Luca Di Michele at the helm as General Manager. Building a brand-new venue and running an established one are completely different. Luca has to hire a full floor team, build supplier relationships, and set operational standards before welcoming their very first guest.
Rosaluna is a permanent fixture in Miami today, two years later. In a tough market where new places close quickly, the restaurant succeeded by sticking to honest, authentic Italian food and attentive service.

What Comes Next
Now, Luca and the Rosaluna team are focused on building upon their two-year foundation. Miami rewards dining concepts that offer a clear identity alongside consistent daily execution. Rosaluna brings both.
Growing from a single New York dining room to three locations across two major cities shows how a family business can scale without sacrificing its core values.

About Luca Di Michele
Leading daily floor operations as General Manager at Rosaluna Ristorante in Miami, Luca Di Michele has worked in US hospitality since 2021. He remains an active leader within his family’s restaurant group, which spans Rosaluna alongside New York venues Numero 28 and Zeppola Bakery.

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