About Tomatina

Discover our history, our culture, and why fresh means everything here.

A Bay Area Favorite Since 1997

Tomatina is known for our modern and fresh interpretations of traditional Italian recipes that are becoming as legendary as their creator, Executive Chef Rogelio Jacinto. Chef Jacinto began his career 29 years ago at famed Tra Vigne in Napa Valley.

While our pasta with made-from-scratch sauces and housemade pizzas are customer favorites, Tomatina has become best known for our signature piadine—a fresh, hot flatbread topped with crisp salad, ready to fold and eat. For nearly 20 years, the caprese piadine with fresh-stretched mozzarella, basil pesto and oven-roasted tomatoes has been a best seller.

At Tomatina, everything is made with unparalleled freshness. Hearty sauces, flavorful soups, tasty dressings and delectable desserts are handmade every day at every restaurant in open-air kitchens. Nothing is ever microwaved or packaged—our chefs prepare each and every dish to order. That’s what fresh means to Tomatina, and that's why here, fresh means everything.

Meet your Chef

Tomatina’s Executive Chef Rogelio Jacinto has helped to craft an extensive Italian menu that takes a modern approach to traditional Italian recipes. Chef Jacinto has been with Tomatina since its inception in 1997. He began his career in 1989 at the prestigious Tra Vigne Restaurant in St. Helena, California. 

Chef Jacinto was promoted to Executive Chef of Tomatina in 2002 and continues in this role, where he plays an integral part in the creation of Tomatina’s menu and rotating specials. With a passion for fresh food prepared as he would at home; Rogelio is always pushing to provide Tomatina guests with a memorable dining experience.

“My team and I want to share our food and our passion with everyone,” says Jacinto. “When I create each recipe, I incorporate seasonal ingredients that allow me to constantly change and inspire our classic favorites, with the goal to make and serve the freshest, most flavorful food possible.” —Chef Rogelio Jacinto