Born of Sicilian decent, Enzo Livia grew up treasuring time spent in his family's restaurants where his natural talent for the hospitality industry first emerged. Starting at the age of 12, he began preparing dinners at home under the guidance of his mother, Maria, and developed a growing passion for food.

He came to the United States to complete his college education in 1980, during which time the "Italian renaissance" in Washington, D.C. was just underway. Italian restaurants began shifting from the Americanized, red-and-white checkered tablecloth spaghetti houses to fine dining establishments that featured sophisticated Italian fare using high quality ingredients. Enzo was at the forefront of this movement which elevated the reputation of Italian cuisine, working at the front of the house of some of Washington's most prestigious restaurants, including Tiberio, Vincenzo, and Tragara.

In 1990, Enzo opened his own small, storefront deli called Il Pizzico, located in Rockville, Maryland in a space just big enough to fit five tables where patrons could sit and enjoy their freshly prepared deli delights. A self-taught chef, Enzo trained himself how to prepare food for customers and continually worked on refining his cooking techniques. By 1991 Enzo had already transformed his "postage stamp restaurant" into one of the most recognized neighborhood eateries in the area, and in 1992, he expanded it into a full-fledged restaurant. Earning recognition from Washingtonian magazine as one of the "100 Very Best Restaurants" in the Washington metropolitan area, and named one of "America's 1,000 Top Italian Restaurants 2008" by Zagat, Also included in top 50 picks in the Washington Post Magazine October 19th 2003 and feature as best bets for Italian food in the edition of November 2nd 1995 of the USA TODAY newspaper. Enzo says it is the combination of simplicity with time honored traditions and high quality ingredients that is the key to Il Pizzico's success.

After receiving consistent accolades for his first restaurant, Enzo felt ready for a new challenge. Noting that the pendulum had swung in favor of high-priced fine dining Italian restaurants in downtown D.C., he felt the city was lacking more affordable dining options that featured chef-driven, high quality cuisine. He set out to fill that niche and in September 2001, opened Spezie Ristorante, offering good food at affordable prices. At Spezie which means "spices" in Italian, the focus is on the essence of Italian cooking, which is the perfect blend of seasonings using herbs and spices. Spezie has received acclaim from some of the D.C. area's toughest food critics from the Washington Post and Washingtonian Magazine

In 2007, Enzo took on a partner -- Cesare Lanfranconi, who now serves as the restaurant's executive chef. They share a love of the rustic dishes from their homeland, which they put a contemporary spin on, using the best, freshest ingredients acquired from local farmers whenever possible. With two accomplished chefs at the helm, Spezie's excellent reputation continues to grow, earning a well-deserved spot on Washingtonian magazine's list of "100 Best Restaurants 2008."

Growing up in Lecco, Italy, a small town located in the magnificent Lake Como region, Cesare Lanfranconi developed a great appreciation for farming. "Every household raised their own chickens, and grew vegetables on small plots of land. We would make our meals with what we got from neighboring farms," said Cesare, who is now executive chef/partner at Spezie Ristorante.

"To guarantee the success of any recipe, you must start with the best ingredients," said Cesare, who seeks out farmers with the same passion for their crops that he has for his cooking. When he could not find the sweet San Marzano tomatoes he cooked with in Italy, he worked with local farmers to grow tomatoes to his own specifications. He favors small batch artisanal cheeses made from farm fresh milk. And he often hunts for his own mushrooms, such as morels and chanterelles, to use in his recipes. "I feel the most relaxed when I am in contact with nature, and can feel the soil under my feet," he said.

At a young age, Cesare was inspired by his grandmother, Caterina, who was one of his hometown's first restaurateurs and innkeepers. She encouraged him to turn his passion for food into his life's work, and at the age of 15, Cesare began culinary school while working with his grandmother. Following the culmination of his studies, he worked in some of the finest restaurants and hotels in Italy, including Hotel Slendido in Portofino, and Gualtiero Marchesi in Milano (Italy's first three star Michelin restaurant).

Cesare came to the United States to work as a consulting chef at The Lodge of Vail in Vail, Colorado. Realizing the possibilities for taking a more creative approach to authentic Italian cuisine in America, he decided to stay permanently and moved to Washington, D.C. After working as opening head chef for Café Milano, he joined Roberto Donna's Galileo restaurant where he was quickly promoted from sous chef to executive chef, and for five years was a prominent force driving Galileo's award-winning establishment. He fulfilled his dream of opening his own restaurant, Ristorante Tosca, in 2001, and was named "Chef of the Year" by DC Central Kitchen. In 2002, the Restaurant Association Metropolitan Washington named Tosca Washington's "Best New Restaurant" and in 2005 Tosca received a RAMMY Award for "Fine Dining Restaurant of the Year." Cesare was also a 2003 finalist for the RAMMY "Chef of the Year" and a final contender for D.C.'s representative to The Food Network's "Iron Chef."

While cooking at the James Beard House along with fellow members of D.C.'s famed "Chefs Club about Nothing," Cesare began talking with Chef Enzo Livia, owner of Spezie, located in downtown D.C., and Il Pizzico, a renowned neighborhood restaurant in Rockville, Maryland. Recognizing a shared vision and genuine passion for Italian cuisine, Cesare and Enzo decided to become partners, with Cesare taking the helm as executive chef of Spezie. Cesare is excited to have the opportunity to explore new horizons and showcase another side of his Italian repertoire. Since taking the helm of the kitchen, Cesare landed Spezie on Washingtonian magazine's "100 Best Restaurants 2008" list in a matter of months.

At Spezie, the distinct talents of two talented chefs come together to create a harmonious balance melding Cesare's fine dining accomplishments and Enzo's neighborhood restaurant successes. Spezie's menu maintains Enzo's traditional Italian dishes, while incorporating Cesare's contemporary touch. He enjoys sharing his favorite family recipes as much as introducing and reinventing dishes reminiscent of his native cuisine. At Spezie, Cesare carries on the culinary tradition of his hometown, by building his menu around fresh, local ingredients. Out of his love for the land, Cesare works to continue his connection with small farms, and is a strong proponent of sustainable agriculture. "It is extremely important for future generations," said Cesare, who instills these values in his daughters Tosca, Tea and Caterina.

As a leader in the Washington area culinary community, Cesare is involved with Gruppo Ristoratori Italiani, Share our Strength (S.O.S.), DC Central Kitchen, and Food and Friends. He is frequently invited to cook at the illustrious James Beard. Cesare sits on the board of advisors for L`Academie de Cuisine, and is a board member for the Jean-Louis Palladin Foundation.