Giovanni Di Maio, chef and owner of Tavernetta Limoncello, was born in the hills of Sorrento in the bay of Naples. At a very young age he was introduced to the business of hospitality and restaurants by his family members and friends. He enrolled in a hotel school in Sorrento and on completion he began his career - first in local establishments and then around Europe.

In 1990 Giovanni arrived in California where he furthered his culinary endeavors in the San Francisco Bay area. In 1997 he opened his first restaurant in the same location where Tavernetta Limoncello is now situated. Bella Napoli was a successful restaurant for seven years before Giovanni decided to leave in order to expand his culinary skills.

In January 2008, after four years, he got together with the former head waiter from Bella Napoli, Augusto Assis. Augusto has many years of experience in the service industry. After great demand for loyal patrons, they decided it was time to re-open the restaurant. Furthermore, after living in Santa Cruz for ten years, Giovanni adapted his authentic Italian recipes to reflect the local community's passion for organic and sustainably farmed produce, natural meats and freshly caught fish.

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