Inspired by fine dining, but with a relaxed French/Italian twist, our owner Marc Palladino (owner of the award-winning Pizzeria Villaggio) and head chef Padrig Jones are both committed to bringing a memorable culinary experience to Whitchurch Village using only the finest ingredients sourced locally in Wales. Joined by our Front of House Host and sommelier, Francis Dupuy, find out more about our team below.
Our Head Chef Padrig, brings a wealth of knowledge and experience to the kitchen, having earned an enviable reputation for his style of classic, gutsy cooking and dedication to using locally sourced ingredients.
Originally from Cardiff, Padrig, has worked in some of the top restaurants in London and the Welsh capital – including Marco Pierre White’s Harvey in Wandsworth, White’s Michelin star restaurant The Canteen located in Chelsea (and co-owned by actor Michael Caine), and Le Gallois in Cardiff which Padrig set up with sister Elen and brother-in-law Francis Dupuy.
Padrig first met his good friend, and Sopra 73 owner, Marc over 30 years ago when starting his culinary journey in the kitchen at Pizzeria Villaggio.
Marc is the owner of the long-standing, and award-winning Pizzeria Villaggio, located below Sopra 73.
Marc started his journey in the restaurant industry aged 16 working with his father, Umberto Palladino, in Yr Ystafell Gymraeg (The Welsh Room) on Whitchurch Road.
After 8 years, he then moved to London as a musician and chef, and it was there – in Elephant & Castle – that his father and he discovered the inspiration for Pizzeria Villaggio. In November 1986, Umberto and Marc opened the pizzeria on Merthyr Road in Whitchurch, which has gone on to win awards such as The Best Pizzeria at the Welsh Italian Awards 2017 and Trip Advisors’ Travellers’ Choice Award 2021.
Marc is also a life-long musician, currently playing drums/percussion with the Red Hot Pokers.
Have you met our Front of House Host and sommelier, Francis Dupuy?
Originally from Limoges, Francis moved to Wales in 1989 and first made his mark on the Welsh capital’s food scene in 1999 with restaurant, Le Gallois.
Alongside Le Gallois, Francis started Francis Galles Wines – catering for private customers and offering cellaring services, wine tuition and tastings, before focusing solely on the restaurant industry.
With over 20 years’ experience as a restaurateur, in 2018, Francis moved back into the wine industry, and in 2020, Francis Galles Wines returned as Broga Wines. With many years of experience in the trade and a wealth of contacts, Francis is passionate about sourcing fantastic wines and supporting small wine producers.
Nestled in the heart of Whitchurch village upstairs above our sister restaurant Pizzeria Villaggio. the culinary philosophy of Head Chef Padrig Jones is to make use of the finest local produce, while certain creative twists in the menu mean that a select few of the seasonal ingredients are sourced from right across Wales, Italy and France.