Loading...

Meet the Team

Our Team

Masters of meat
Giorgio Pagani

THE FORERUNNER

The control of fire by the first men was a turning point in human cultural evolution that allowed men to proliferate by favoring the absorption of proteins and cooked carbohydrates, the expansion of human activity at night and protection from predators.

At that point, Giorgio had been grilling for a few years…

Giorgio Pagani

Founder & Leader WBQA
Ettore Fanciulli

THE KING’S HAND

His job is to make sure everything runs smoothly when Giorgio is drunk. Basically always. Social Media manager, Public Relations… every work of interaction with the World Wide Web is his playground.

Ettore Fanciulli

Founder & Leader KCBS
Andrea Martucci

THE TRAVELLER

Andrea is a wood-burning enthusiast and the top expert on cooking Asado, a technique he has learned in his 20 years of wandering between Argentina, Brazil and Uruguay.

Andrea Martucci

Brisket Management
Christina Fanciulli

SCIENCE AND DISCIPLINE

Through methodical rigor, typical of Teutonic folks, Christina has brought discipline back into the ranks of Griller Unchained and banned the term “to taste” from our cookbooks.

Christina Fanciulli

Frau Doctor Pollo
Simone Ravelli

ADD A COARSE TO THE TABLE

Barbecuing is a sport that leaves no room for panache and sentimentality. Simone is our point of reference, when we lose our way, to remind us of our origins: rough and dark.

Simone Ravelli

Rusticity Management
Luca Mascheretti

THE CHEF. The real one

Legend has it that in the past Luca refused prestigious jobs in the kitchens of Ramsay and Canavacciuolo, claiming that his only passion was competitive barbecue. His creativity has only one limit: none.

Luca Mascheretti

Art Director - Chef Choice
Lino de Cet

THE GURU

He doesn’t talk much, but when he does, governments fall. He is diplomacy made person, and he is endowed with inhuman patience. To close the circle, Lino is able to trim a chicken with such precision that CERN has tried to hire him for experiments on the splitting of the atom.

Lino de Cet

Trascendence & Stoicism
457 SMOKED RIBS
2835 SLICED BRISKETS
46930 MASSACRED CHICKENS
102890 EMPTIED BEERS

What can we offer to you

Lots of meat, lots of alcohol, lots of fun
Dedication

We can drink an average of 6 beers per hour, without losing sight of the target.

Professionality

We're beautiful as hell and usually friendly. Except early in the morning, before coffee.

Knowledge

Thousands of experiments allow us to discover the best recipes for any dish. Except for vegetables. We give those to the cat.

Availability

We like any event that brings us into contact with the public. Or where you can find good food and good beer.

Mobility

We are based in three different countries (Italy, Germany and Bergamo), but our reach extends across Europe.

Passion

Barbecue brings us together and amuses us