Pastina Rustic Italian Kitchen

9354 Mentor Avenue

Mentor Ohio 44060


Ph. 440.255.3117




employment opportunity

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Meet The Staff


David Hopkins

Chef David HopkinsChef David Hopkins comes from a long background of food. He began embarking on his culinary career when he was a teenager, working with his neighbor’s church in Cleveland Heights for their yearly cultural festival. From that point on, his full time career began in local country clubs, and then on to serve his country. Upon returning from the service, he completed his formal apprenticeship at Hawthorne Valley Country Club and moved on to the public restaurant business. His tenure includes a decade with Hyde Park Grille and Chop House in both Cleveland Heights and Moreland Hills, as Executive Sous Chef, as well as a stint at their Chagrin Falls seafood restaurant. He moved on to head up the kitchen with the Beachclub Bistro Group, where, together, with a talented staff, developed a dynamic venue of “upscale casual” dining. His focus on sustainability in the dining world enabled him to be a contributor to Cleveland Independents, the independent restaurant movement in Cleveland, focusing on independently-owned sourcing and businesses in the 21st century. In the recent number of years, David served as Saucier/Chef de Partie for The Grand Hotel on Mackinac Island, and Chef de Cuisine for 1921 Suites at The Cleveland Clinic, partnering with other like-minded chefs to execute a fine dining atmosphere for some of Cleveland’s most prominent individuals, as well as foreign dignitaries and their families while they received world-class healthcare. Taking this opportunity to focus on healthy lifestyles and the Mediterranean diet, and to further the “Organic Revolution”. Educating colleagues and the public about the dangers of genetically-modified foods and nutrition has fueled his appreciation for organic and locally-grown ingredients and sustainable foods, which he has collectively brought to Pastina along with Chefs Michael Serdula and Richard Hanna.


Michael Serdula

Chef Michael SerdulaRaised in Alabama, Michael Serdula’s passion for southern food translates seamlessly with Italian cuisine. After opening and running restaurants in Montgomery, AL Michael went on to become sous-chef of critically acclaimed TWO Urban Licks in Atlanta, Ga. He is focused on creating a farm to table concept and helping our local farmers and community grow. Since moving to NE Ohio to be closer to his wife’s family, Michael has found his culinary home with the Longo & Greci families. He is honored to be part of an excellent culinary team that uses old-world style cooking techniques with a modern twist and is determined to bring the freshest quality ingredients to our patrons. “Keep it Local”.


Richard Hanna

Chef Richard HannaChef Richard Hanna attended Riverside High School, Auburn Career Center for culinary arts and ICASI. Richards previous employment includes; The Sawyer House, Joey's Italian Grille, Square Bistro, Lure Bistro, Bass Lake and Pastina Rustic Italian Kitchen. Richard Hanna chose the career choice of a chef because he enjoys making people happy and what better way than with food, the universal happiness! Richard has made it a personal goal to use only the freshest ingredients possible. He believes strongly in farm-to-table concept, and that this mentality that can not only bring us the best food we could possibly imagine, but it can also save and prolong lives. He also believes that any ingredient that you consume should be native to the earth.


Michael Negreli

Michael NegreliBorn and raised right here in Mentor, Michael Negrelli spent 7 years with the Longo family at one of the area's hottest restaurant's, the Avenue Grille and Bar... It was during this time that he fell in love with the fast paced environment of a busy restaurant. Michael quickly learned that it was incredibly satisfying to make people happy by giving them wonderful dining experiences. This passion never went away, and after college, he moved to Florida with his girlfriend and some Avenue co-workers, seeking to gain knowledge and experience in one of the best restaurant markets in the world. Michael quickly landed a serving job at Houston's of Pompano Beach, situated right on the intracoastal waterway in Pompano Beach, Florida. Later he would earn a coveted spot as a bartender and also take on many leadership and management responsibilities. After 7 wonderful years in South Florida, a marriage to his girlfriend, and a beautiful baby girl, it was time to move home to be closer to family. Upon his return home Michael took a management position at the Redhawk Grille where he had the opportunity to work with, and learn from some truly incredible people, and also gain further valuable knowledge in the industry. After almost two years at the Redhawk, Michael re-united with the Longo family with the goal of bringing Pastina to life, where together, they strived to create a restaurant unlike anything else in Northeast Ohio. Outside of work, Michael is always trying to find time for family, camping, golf, fishing, classic cars, boating and snowboarding. He now lives in Perry, OH with his wife and two daughters.


Raimondo Greci

Ray Raimondo GreciOur resident Italian, Ray Greci, was born and raised in a small town in Torrice, Italy, two hours south of Rome, where he was first introduced to true authentic Italian cooking. It was in Italy growing up on over 50 acres of farm land, where he learned to appreciate fresh, simple, homemade food from his grandmother and mother. Upon his arrival in the United States, Ray grew up with a strong foundation of family and food. It is with that foundation where his passion and dedication comes from. He hand crafts daily from scratch all of the pasta, pizza dough, bread, and fresh mozzarella cheese at Pastina. To him, without that key element of handmade, fresh ingredients, Pastina's dishes would lack authenticity. At Pastina, we use natural flours for our pizza and pasta dough. Our pizza oven and pasta machine are from Italy, The filing for our pastas features local produce and meats and USA grade prime fish and meat, and we also incorporate fresh herbs from our own on-site herb garden. "Our goal is to keep our recipes simple to bring true flavor and emulate true authentic Italian cooking from where I grew up in Italy." Ray has traveled all over the U.S. to learn about pizza and dough crafting which he incorporates into his technique, he has taken countless hours of classes from a renounced culinary pizza chef in New York City, and has spent many hours researching and testing pizza dough in his brick oven in his backyard for many years. "This expertise and passion for food is evident in what we do at Pastina. We not only believe that fresh, local ingredients and handmade dishes set us apart, but it's having passion for what we do so that we can share that experience with our guests that truly bring meaning to our dishes. 




Joe longo and Longos Greci family

Longo / Greci Family

Italian Chef Longo's Restaurants


Independently Owned & Operated  |  All Rights Reserved 2017  |  Pastina Rustic Italian Grille 9354 Mentor Ave., Mentor Ohio 44060 

Ph. (440) 255-3117


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