• 143 N. Citrus Avenue, Covina CA 91723 - Phone (626) 332-9999 - www.panevino.us
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    About our Management Team


    November 3, 1948

    Claudio Marchesan is a native of Grado, Italy. Chef Marchesan attended ENALC, the Professional Cooking School of Rome, from 1966 to 1968 where he studied under the guidance of the renowned Master Chef Giovanni Caruso, one of the still living prodigies of the one and only “August Escoffier”. After graduating from this prestigious school, Chef Marchesan apprenticed at several three star restaurants in his home region of Fruiuli. In 1981, gifted with new ideas and administrative knowledge, Marchesan joined the Bay Area’s innovative restaurant company, Spectrum Foods, under the leadership of famed restaurateurs Larry Mindel and Jerry Magnin. His first project was to launch the Union Street-located “Ristorante PREGO”, which was done with enormous success due to its open kitchen. Following the acquisition of Il Fornaio by Larry Mindel of Spectrum Foods, Marchesan joined his former boss and mentor in 1987 with the title of Executive Chef. He opened the first Il fornaio Cucina Italiana in Corte Madera, followed by other locations such as Del Mar, Palo Alto, Levi Plaza in San Francisco. Time came for Claudio Marchesan to fulfill his dream of opening his own restaurant. The opportunity came in exclusive Montecito, near Santa Barbara, where Marchesan opened Pane e Vino with enormous success. Another Pane e Vino opened in San Francisco to become for eleven consecutive years, the best Italian Trattoria according to San Francisco’s Focus Magazine. And then came the partnership with Rod Dyer in Los Angeles California that was located on Beverly Boulevard. Pane e Vino was considered to be one of the finest Italian restaurants in Los Angeles. Currently Claudio resides in San Francisco Californina where he is the owner/ operator at Eangelo. A small traditional Italian Trattoria in the Marina District. He has been in operation since 2005. Currently Claudio resides in San Francisco where he is developing a new concept and is the Executive chef for Pane e Vino, Covina.

    Mark W. Arreola

    August 9, 1970

    Mark Arreola was born in Los Angeles, California. Although he grew up in a law enforcement environment he developed a love for the restaurant business. Mark started in the restaurant business at an early age of sixteen where he worked for Fuddruckers as a prep cook. Mark worked for many years at Black Angus (Industry), Red Robin (Brea), Generations (Pomona), and Magnolia’s Peach ( Brea). He has worked in all aspects of the restaurant business; prep cook, busboy, server, bartender and manager. It was in 1996 when Mark and Claudio Marchesan started working together at the Pane e Vino in Los Angeles. Mark started as the manager and was the General Manager for the LA location for five years. He was in charge of all Foh operations including: Labor cost, beverage cost, wine cost, food cost, marketing, & new menu development. It was then when Mark determined he would go in business as partners with Claudio as the director of operations for existing and future restaurant locations. Mark ultimately branched off to the Pane e Vino Brea location as the General Manager/ Managing partner for eight years. Mark has been in the operational part of the restaurant most of his career, 18 years. His knowledge in the front of the house operations is very extensive and personable. From October 2009- August 2012 he was the General Manager getting additional training & knowledge from one of the best training programs in the business, LA Food Show which was owned and operated by California Pizza Kitchen. CPK is known for their astute training program and their business standards which exceeds most in the restaurant industry. As a former employee of the management restaurant division at Nordstrom. Mark brings his expertise and that only a top restaurant corporation can provide. He received his Associates degree at Mt. San Antonio College, and his BA at Cal Poly Pomona in Business Administration. School has been very instrumental in the development as a restaurateur. It has taught Mark the business side of the industry from Accounting to Marketing and the importance of being discipline and working as a team. Currently Mark is the operating partner at Pane e Vino, Covina running daily business operations.