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.
Chef de Cuisine 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 chef de cuisine in 2019.
With skills honed in some of the world’s finest restaurants (Blue Hill at Stone Barns, Picholine, Lincoln), Assistant General Manager Peter Jacobi brings a tremendous command of service and the world of wine to Patina 250.
A certified sommelier in the Court of Master Sommeliers while overseeing some of the best wine lists in New York state (Oliver’s Restaurant, The Krebs), Peter also strives to ensure the absolute finest service for all of his guests.
Having worked at all positions in restaurants over his 25-year career, he possesses a multifaceted perspective of the guest experience and has the ability and knowledge to bring the highest level of hospitality to Buffalo and to Patina 250.
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.
Donald Cook, the Patina 250 sous chef known to most as D.J., was born and raised in Buffalo.
He began his career in New York City, graduating at the top of his class at the French Culinary Institute. He continued to work in professional kitchens throughout the city and Brooklyn for seven years until returning home to the Nickel City, where he met his wife, Diana.
D.J. continued to work in some of the top kitchens in Buffalo and prior to joining Patina 250, having previously served as the executive sous chef of lloyd Taco.
Combining classic French technique with his love of Italian cuisine, D.J. enjoys creating simple dishes with the freshest ingredients from local farmers.
Angela Baker 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.