Born in Buffalo: Meet the Patina 250 Leadership Staff
Born in Buffalo: Meet the Patina 250 Leadership Staff
Patina 250 is proud to introduce its leadership staff, many of whom are Western New York natives. We look forward to welcoming you to experience their genuine Buffalo hospitality!
Christian DiFiglia, Patina 250’s director of food and beverage, was born and raised in Buffalo.
A veteran of the Buffalo restaurant scene, he previously owned and operated the Cozumel Grill and Prime 490 in Buffalo’s Elmwood Village neighborhood. Christian then joined Pegula Sports & Entertainment, where he was F&B Director in the company’s hospitality division, overseeing the rapid expansion of both quick-serve and full service restaurants.
He also worked with the Buffalo Sabres, feeding performance meals to the team and coaching staff, and worked in partnership with Delaware North to oversee F&B operations at both KeyBank Center & New Era Field.
Executive Chef Evan Wargo is a graduate of The Culinary Institute of America in Hyde Park, New York.
After graduating, Evan returned home to California work as a sous chef for Patina Restaurant Group at Catal Restaurant. While with Patina, Evan worked special events at the Emmy Awards, Orange County Performing Arts Center and Pebble Beach Golf Club. Evan then returned to the east coast to Block Island, Rhode Island, working as executive chef at a small bistro for 6 years and a fine dining restaurant for 2 years.
Evan returned to Patina in 2016, spending six months working in the company’s NYC restaurants before coming to Buffalo. He served as Patina 250's executive sous chef for nearly three years before being promoted to executive chef in 2019.
Sous Chef Michael Deganis was born and raised in Buffalo with a culinary background that has taken him across the world.
After gaining his degree in culinary arts, Michael moved to Italy where he trained at the beautiful Il Faro di Capo D’orso resort for 7 months on the Amalfi Coast. His refined skills brought him back to the US where he practiced the craft of scratch cooking, making pasta, charcuterie and Neapolitan-style pizza and breads in Philadelphia, PA. During his time here, Michael also gained a background in modern and classic French techniques, working under Christopher Kearse, chef owner of Will BYOB and Forsythia. In 2017 Michael moved back to Buffalo where he began working for notable establishments like Sea Bar and Roost before landing at Patina 250 in the winter of 2018.
Adam is a certified sommelier, cicerone and certified cider professional born and raised in Western New York. His passion for the food and beverage industry began when he left his intended degree in Aerospace Engineering and moved to British Columbia.
Working at Mission Hill Family Estate, one of the top five winery restaurants in the world, Adam found success in wine and food pairings. During his time in Canada, Adam managed some of country’s top wine cellars and developed his knowledge and skills as a Maître d’, overseeing all guest experiences while providing private tours, vineyard lunches and wine-centric tasting menus for members of the Royal Family and other high-profile celebrity guests.
Adam brings extensive knowledge to the Western New York food & beverage scene, consulting and assisting in bar programs at The New York Beer Project, The Grange Community Kitchen, Mile 303 in Medina, NY and the highly anticipated opening of Hotel Henry in Buffalo. After an ambitious four years of being home he has now come to join the Patina 250 team as the Bar & Beverage Manager.
Molly Moretti is the catering manager for Patina 250, overseeing and executing office catering, Westin catering and private events in the restaurant.
Born and raised in Buffalo, Molly decided to remain here and build her career in her hometown after holding a wide range of jobs in the hospitality industry. She started with Delaware North in 2008 as a catering supervisor for Top of the Falls restaurant in Niagara Falls State Park, as well as a suites supervisor at the former HSBC Arena. In the past 10 years she has worked for a number of Delaware North locations.
Molly has found her career in hospitality to be very rewarding, largely due to the relationships that she has built with guests along the way.
Brian Becker, dining room manager of Patina 250, is a native of Orchard Park, N.Y., and a graduate of Niagara University’s College of Hospitality & Tourism Management program.
Upon graduating, he relocated to New York City to work at the famed Waldorf Astoria Hotel, holding several management positons in both lodging and food and beverage operations. He also served as the conference services manager at The London NYC hotel for two and a half years.
Brian returned to Buffalo in 2017 to work for Patina Restaurant Group and be closer to his family.
Angela Erb was raised in Tampa, Florida. She attended Florida International University in Miami, Fla., where she studied English and Political Science.
After college, she worked in the legal field, mainly in the areas of criminal, family, and federal law. Food and beverage had always been a part time job for Angela -- until she moved to Buffalo, N.Y. in the summer of 2016. She initially joined Patina 250 as a runner, and quickly became the restaurant’s top server. She is now a dining room supervisor at Patina 250.