Our Team

Gabi is the Owner and Operator of our restaurant group, bringing over 15 years of experience in the hospitality industry. A Court of Masters Certified Sommelier and culinary school graduate, she combines her deep knowledge of food and wine with a lifelong passion for creating memorable dining experiences.

 

From an early age, Gabi was drawn to the energy and connection found around the table— as comes from growing up in an NJ Italian family! — and today, she’s proud to turn that passion into a career doing what she loves every day! 

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Over the years, she has traveled to Italy many times to deepen her wine knowledge, visiting the vineyards of our partner wineries and building relationships with the friendly faces behind the labels. She loves that the hospitality industry is ever-evolving, and believes traveling is one of the best ways to grow & learn. 

 

When she's not in the restaurants (or even when she is!) you can find her with her energetic sidekick: her 1.5 year old son, Chase -- who usually has a piece of our homemade focaccia bread in hand!​

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Graham is the Director of Operations, where he has been part of the team since 2020. In that time, he has worked closely with owner Gabi Lombardi to open Sirenetta, Backstage, Ombra, and Nostrana from the ground up, helping shape the vision and daily operations of each restaurant. As Director, Graham oversees all five venues, guiding the management and culinary teams to deliver a consistent culture of genuine hospitality across the group.

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Before joining our team, Graham spent over a decade in New York City’s hospitality scene, most notably with Happy Cooking Hospitality, where he worked his way from bartender to multi-unit General Manager. Those years shaped his approach to leadership and hospitality, blending operational excellence with genuine warmth.

For Graham, the heart of hospitality is simple: taking care of people. He believes that when a team feels supported and valued, they naturally extend that same care to every guest who walks through the door.

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When he’s not in the restaurants, Graham enjoys playing golf, reading at the beach and most of all spending time with his wife (Monica) and five‑year‑old daughter (Alice). If you’re visiting any of the group’s restaurants, Graham always recommends starting with a Negroni and ending with an Amaro!

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Jan has been the Executive Chef of Lombardi Hospitality since the opening of Sorellina, in 2016. He is originally from Pennsylvania, with years of NYC experience before joining our team.

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He loves the hospitality industry because of the interactions between guests and our team members, and the look on someone’s face when they discover that our meatballs are a little bit different! He enjoys putting unique twists on classic dishes, such as our take on raw clams casino.

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On his days off he is most likely cooking for his daughter Emerson.

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Katie Backlund is the Executive Pastry Chef of Lombardi Hospitality, where she oversees the pastry programs at all of our locations.  With over two decades of experience, her expertise shines through her handcrafted breads, delectable gelato, and tantalizing sweet & savory pastries.

 

Katie prides herself on leading a pastry team whose skillful creativity is consistently elevating dessert to an unforgettable experience! 

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Nicole has been part of the Sorellina team since Fall 2017, just shy of a year after Sorellina first opened its doors. She oversees private event bookings—including showers, birthdays, rehearsal dinners, weddings, etc—as well as restaurant-wide events and all marketing and social media for the Lombardi Hospitality Group.

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Nicole’s background began in Account Management and Marketing with the Brooklyn Nets and Barclays Center before she found her true calling in hospitality. Since joining the team, she’s combined her passion for people and events to help bring hundreds of celebrations to life.

What she loves most about her work is collaborating with guests to create meaningful, personalized events that leave lasting memories. With a knack for organization and a genuine love of connecting with people, Nicole brings warmth and expertise to every occasion.

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Fun fact: Nicole had her first date with her husband at Sorellina—so it holds a very special place in her heart. And since she’s the go-to person for all things celebratory, it’s only fitting that her favorite drink is a glass of bubbly!​​​​​​​​​​​​​​​

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From the vibrant kitchens of Jersey City to the heart of culinary creativity, Alan's journey in the kitchen began at a young age, inspired by his mother’s cooking and the warmth of family meals. His earliest memories are of prepping ingredients, learning the value of patience and flavor.

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Alan's passion for cooking was further ignited when he took a job as a busser at a local Italian restaurant, where he first tasted the magic of Italian cuisine and became captivated by the art of cooking. Eager to expand his knowledge, he transitioned into the kitchen and joined the opening team at Porta in Jersey City, followed by Osteria in Philadelphia under renowned Chef Jeff Michaud, further honing his mastery of Italian techniques and flavors and deepen his love for the craft. Alan continues to push culinary boundaries since joining our team in 2022, always seeking to elevate flavors, techniques, and the dining experience for every guest he serves. 

 

Outside the kitchen, Alan is passionate about Brazilian Jiu-Jitsu, where he channels his focus, discipline, and determination on the mat. This practice has not only helped him maintain physical fitness but also taught him valuable lessons in perseverance and mental clarity—qualities that he brings back to his culinary craft. Whether crafting new dishes, revisiting family recipes, or training in jiu-jitsu, Alan’s life is deeply rooted in continuous growth and mastery.

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Alex has been working in hospitality for over 20 years, with much of his career spent in New York City, including time at the Michelin-starred Eleven Madison Park. In 2021, he joined the Lombardi Hospitality Group as our Bar Manager at Sirenetta in Hoboken. Within a year, I was promoted to General Manager of both Sirenetta and Sorellina. Currently, I am proud to lead Nostrana since its opening in 2024.

Hospitality is not just his profession — it’s Alex's passion. He takes great pride in ensuring every guest has a memorable and enjoyable experience. He has a special love for traditional dishes, especially our Rigatoni Bolognese. Its rich, savory flavors and silky texture - crafted from ground meat, vegetables, wine, and milk — make it a timeless favorite, best enjoyed with a glass of Chianti.

Outside of work, he is a dedicated father and husband. His greatest joy comes from spending quality time with his wife and son, sharing life’s simple pleasures together. He loves enjoying great food, fine wines, and well-crafted cocktails.

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Andy is a Service Manager at Sirenetta, and has been proud to be part of the team since 2023.

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Before joining, he built his career in both creative and hospitality spaces, managing vibrant dining rooms and curating memorable guest experiences. He brings that same passion for detail and atmosphere to every service.

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What he loves most about hospitality is the chance to create moments that guests will carry with them — whether it’s a perfectly timed glass of wine, a warm conversation, or a dining experience that feels effortless.

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Outside of work, he is a photographer with a love for storytelling through images. He also enjoys our large selection of oysters!

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Cole has happily been with the company for a year and a half, starting as a server and now maintain the position of Service Manager at both Ombra and Nostrana. 

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Cole has worked in the service industry for the past 12 years, gaining experience in an array of different positions, both client facing and behind the scenes. He has worked with small, local and family run businesses as well as major corporations such as The Standard and Tao Group. 

 

He loves being able to foster relationships and serve our guests provides a chance to connect with my local community. 

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After work, you can find him indluging in Ombra's array of cicchetti options with a glass of wine. In his free time, he enjoys landscaping/gardening, traveling, home DIY projects and winding down with a good movie or show at the end of  the night. 

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Emmanuel joined the Sirenetta team in May 2023 as a line cook and has since grown into the role of Sous Chef. With over 14 years of culinary experience across Latin America and Europe, he brings a diverse background and deep passion for food to every kitchen he steps into.

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Emmanuel has worked in a range of restaurant concepts including French bistros, steakhouses, Latin, Mediterranean, Vietnamese, and Irish cuisine. His background includes experience at top-tier establishments such as Olam – Latin America’s 50 Best with Chef Sergio Barroso, and Baco Wine & Bistro in Santiago, Chile. He's also led a food truck project in Chile, where he developed sustainable menus and controlled kitchen operations as both owner and head chef. His specialties include grill work, sautee, and precise fish filleting.

 

What drives him in hospitality is the ability to express love and passion through food — creating something meaningful for others to enjoy. For Emmanuel, cooking is not only about flavor and presentation, but also about serving others (team  members or guests) with care and intention.

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When he is not in the kitchen, Emmanuel serves God, loves traveling, exploring new cuisines, and spending time with his family and friends. His favorite dish is our Acqua Pazza, and he is a big fan of our oyster selection — always a perfect pairing for a good time!

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Giovanni Olivera is the Bar Manager overseeing the beverage programs at Sirenetta, Sorellina, and Backstage. With over two decades of experience in the hospitality industry, he brings a deep understanding of both front and back of house operations to his role.

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He began his journey with the team as the Head Bartender at Backstage, where he was instrumental in building the lounge’s identity and loyal following. His thoughtful approach to cocktails and service helped set the tone for what the space has become today. Now, Giovanni leads the beverage direction across all three concepts, while also playing a key role in front-of-house operations.

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Giovanni’s passion lies in creating memorable guest experiences through well-crafted drinks, genuine hospitality, and strong team culture. His favorite dish on the menu is the whole fish — served deboned and with the head on — a perfect balance of presentation, flavor, and tradition.

 

Outside of work, he enjoys relaxing with tacos and margaritas, reading, playing video games, and embracing a slower pace whenever he can.

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BIO

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Marisa is the Pastry Sous Chef at both Sorellina and Sirenetta. She has been with the team for 4 ½ years, starting as a pastry cook and working her way up into her current role, helping create desserts and dishes that bring our menus to life.

After graduating from Johnson & Wales University, she worked at the Brooklyn Botanical Garden alongside our current Executive Pastry Chef, Katie Backlund, who later brought her to this incredible team here at 11th & Washington in Hoboken.

For Marisa, hospitality is about creating moments guests will remember long after they leave the table. She loves crafting dishes that strike the perfect balance between the new and the familiar, whether it’s sparking nostalgia or surprising someone with an unexpected twist, it’s about making their day through food.

Her favorite menu item is our Seven Layer Cake, a classic Italian comfort dessert reimagined with our own creative touch, giving guests something to both reminisce about and talk about. Outside the kitchen, you’ll usually find her exploring new restaurants, trying unique culinary experiences, and sipping on something fun.

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Matt has been part of the incredible Sorellina team for about seven years. You might recognize him as the smiling face behind the bar, but now he helps lead our front-of-house crew and make sure every shift is seamless and full of great energy.

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Matt started his journey bartending. From small college bars to working with some of the top restaurant groups in NYC. That journey shaped his love for hospitality, and he brings that experience to everything we do here at Sorellina Italian Kitchen & Wine Bar.

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What he loves most here is the connection, getting to know our guests, building relationships, and making people feel like family. At Sorellina, going above and beyond to make your evening special is just the standard.

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It’s no secret his go-to dish is the Rigatoni Bolognese. It’s a staple on our menu and hands down, one of the best things we serve. To him, it reflects our vision of Italian dining. Putting time, effort, and love into a classic and making it something truly special. Not to mention it pairs perfectly with most of our big Italian Reds. ​​​

 

As the Bar Manager for Ombra and Nostrana Ristorante, Matt has been hands-on since day one, helping launch both concepts and build bar programs that blend creativity, consistency, and a strong sense of place. 

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Driven by a passion for creating standout cocktails, delivering warm, attentive service, and making sure every guest leaves with a lasting impression, Matt approaches hospitality as both an art and a way to connect with people. 

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When not behind the bar, he is out exploring something new — whether it’s tasting tequilas, dancing, or diving into a random new topic to learn. 

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Stay curious, stay moving, and always keep discovering.

Risa Magid is the Pastry Sous Chef for Nostrana and Ombra, and has been with the team since Nostrana opened in November 2024.

She is a graduate of the Culinary Institute of America and has worked in a variety of kitchens across New York and New Jersey, including opening her own restaurant, Vanillamore, in Montclair, NJ. After a pandemic pivot into teaching cooking classes and working as a private chef, she found her way back to the hustle and joy of restaurant life.

Risa believes that food is a powerful way to connect, celebrate, and create lasting memories—a philosophy that fuels her passion for hospitality.

She loves collaborating on new menu items and exploring food and wine pairings. When she’s not at the restaurant, you can usually find her cooking at home with her favorite sous chef: her 5-year-old son.

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