Mareluna

Italian Restaurants in SoHo and Flatiron NYC. Mareluna serves a modern twist on traditional Italian cooking, bringing you the best of every Italian region.

Sources & updates

Published nameMareluna
Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC
Observed via
https://www.marelunanyc.com/ → declared Organization name
First observed
Oct 19, 2026, 12:41 PM UTC
Read from
https://www.marelunanyc.com
Published descriptionItalian Restaurants in SoHo and Flatiron NYC. Mareluna serves a modern twist on traditional Italian cooking, bringing you the best of every Italian region.
Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC
Observed via
https://www.marelunanyc.com/
First observed
Oct 19, 2026, 12:42 PM UTC
Read from
https://www.marelunanyc.com
Declared languageen-US
Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC
Observed via
https://www.marelunanyc.com/
First observed
Oct 19, 2026, 12:42 PM UTC
Read from
https://www.marelunanyc.com
Canonical URLhttps://www.marelunanyc.com/
Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC
Observed via
https://www.marelunanyc.com/
First observed
Oct 19, 2026, 12:42 PM UTC
Read from
https://www.marelunanyc.com
Mareluna
Mareluna
https://www.marelunanyc.com
Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC
Observed via
https://www.marelunanyc.com/
First observed
Oct 19, 2026, 12:41 PM UTC
Read from
https://www.marelunanyc.com
Logo
Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC
Observed via
https://www.marelunanyc.com/ → declared Organization logo → declared asset on another registrable domain (getbento.com) — not the subject's own host
First observed
Oct 19, 2026, 12:41 PM UTC
Read from
https://www.marelunanyc.com

How this name was decided

the site's published name — stated on marelunanyc.com, facebook.com

Names weighed and not chosen

Also declared in the site's markup: Hours & Location — marelunanyc.com
Also declared in the site's markup: Soho — marelunanyc.com
Also declared in the site's markup: Special Menu — marelunanyc.com

Profile sources

Facebookdeclared on marelunanyc.com
Instagramdeclared on marelunanyc.com

Last observed: Oct 19, 2026, 12:42 PM UTCCurrent
Record last changed: Oct 19, 2026, 12:42 PM UTC
Observations: 994
Sources read: 27 of 27

Mareluna Employees & Ownership

The latest people collection is incomplete. Previously confirmed people remain available with their original dates.

Andreea Milgram

As printed Andreea Milgram moved to New York City in 2010 from Bucharest, Romania to study Economics and Tax Accounting. She started working for Marco after college as an accountant and a year later, when she was only 23, she took over all accounting and finances for both his restaurants, Favela Cubana and Calle Dao.Seven years later, she knew the restaurant industry well and had developed a passion for hospitality. Being an avid traveler, she loved trying new restaurants around the world and learning about different local cuisines. Her and Marco always talked about opening another restaurant together and she finally convinced him to go back to his roots and work on an Italian concept. She calls Italian food "soup for the soul" and everyone's happy place. They found the right real estate, had the perfect chef and decided to go for it despite the global pandemic and the very competitive market in NYC. Andreea always thought hospitality provides the perfect balance between social and professional life. She loves the daily surprises and challenges and the opportunity to meet new people everyday. Early days and long nights can get tiring but there is nothing she can't handle after a double espresso in the morning and a glass of wine at night. She loves New York City and being a part owner at an Italian restaurant in SoHo is nothing short of a dream. Her favorite dish on the menu is the Cacio E Tre Pepe. She considers herself a Cacio E Pepe connoisseur and makes a point to try it at a new restaurant every time in Rome.For her next venture she likes to try a French concept since her father was French and she grew up with the French influence all her life.
Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC
Observed via
https://www.marelunanyc.com/team-member/andreea-milgram/ → Published person (schema.org)

Stated by 1 source

https://www.marelunanyc.com/team-member/andreea-milgram/ · Published person (schema.org)

Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC

First observed: Oct 19, 2026, 12:41 PM UTC

Francesco LammanaExecutive Chef

As printed Francesco Lammana's culinary career dates back to the day he was born, when his mother went into labor in the kitchen of his family restaurant in Calabria, Italy. He joins the Mareluna family as the Executive Chef, eager to bring his traditional family recipes to New York City. Francesco’s passion for food stems from his diverse culinary background and education. In addition to supporting notable Italian kitchens like Castiello de Felimno in Parma and Eataly Milan, he studied hotel management and completed private cooking courses in specialty skills like fish processing and cooking; Italian cuisine by region; handmade pasta preparation; and game meats. Back in his hometown, he opened the highly acclaimed Ill Conte de Melissa, which earned a Michelin star in 2015. Francesco wears several hats beyond his toque, one being a designer. He is also an architect by trade and led the design and construction of Maestro Pasta in NYC, where he also served as the restaurant's General Director and Executive Chef. In his pastime, Francesco enjoys fishing, a passion he developed in childhood. Decades later, he remains thrilled to partake in the entire culinary pipeline and once caught ten fish in a day, all of which he later cooked. As a proud bookworm, Francesco has read 2,526 books to date, which is what you'll find him doing when not catching and carefully cooking fish.
Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC
Observed via
https://www.marelunanyc.com/team-member/francesco-lammana/ → Published person (name and role labels)

Stated by 2 sources

https://www.marelunanyc.com/team-member/francesco-lammana/ · Published person (name and role labels) · Executive Chef
https://www.marelunanyc.com/team-member/francesco-lammana/ · Published person (schema.org) · Executive Chef

Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC

First observed: Oct 19, 2026, 12:42 PM UTC

Joy DanielMixologist

As printed Reservations
Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC
Observed via
https://www.marelunanyc.com/about-flatiron/ → Published person (name and role labels)

Stated by 5 sources

https://www.marelunanyc.com/about-flatiron/ · Published person (name and role labels) · Mixologist
https://www.marelunanyc.com/about-soho/ · Published person (name and role labels) · Mixologist
https://www.marelunanyc.com/about/ · Published person (name and role labels) · Mixologist
https://www.marelunanyc.com/team-member/JoyDaniel/ · Published person (schema.org) · Mixologist
https://www.marelunanyc.com/team-member/JoyDaniel/ · Published person (name and role labels) · Mixologist

Published by the company · confirmed Oct 19, 2026, 12:42 PM UTC

First observed: Oct 19, 2026, 12:41 PM UTC

Marco Britti

As printed Marco moved to New York City from Puglia, Italy, in 1996 to pursue a career in music as a drummer. While enrolled in The Drummer's Collective and auditioning for different bands, he worked as a cashier at 137 Sullivan Street at a French Bistro now home to Mareluna Soho.His break in music came when he partnered up with another fellow musician who was a bass player for Marc Anthony. His music career took off, and he went on a South American tour with Marc Anthony and Jennifer Lopez, where he fell in love with Latin American culture. For nine months, he lived in Havana, Cuba, in a small neighborhood that used to be the old Chinatown. He was fascinated by the Asian influence and mix of Cuban, Puerto Rican, and Chinese cultures. He loved how so many people came together through music, food, and religion. Marco decided to move back to the United States, and shortly after, Favela Cubana and Calle Dao were born. After mastering the art of Cuban-Brazilian and Cuban-Asian cuisines, Marco finally decided to pay homage to his Italian roots and open a modern Italian restaurant. He started looking at real estate, and to his surprise, 137 Sullivan Street was on the market. The very same place he was once a cashier. It was meant to be. He walked in and could feel the energy, the charm, and the nostalgia. It was just the right place. He walked into the basement, kitchen, and back room, which felt like home. He always loved that block and how it was a real neighborhood, how people knew each other. He loved the idea of running into the same people he would see 25 years ago. When in Italy, Marco had a cover band, and his favorite song was something he describes as intercultural, catchy, yet smooth and absolutely beautiful and simple. When he finally got the space, he decided to name the restaurant Mareluna, where he would try a new modern approach to old-school Italian food he cherished so much: more seafood and mixing different flavors.
Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC
Observed via
https://www.marelunanyc.com/team-member/marco-britti/ → Published person (schema.org)

Stated by 1 source

https://www.marelunanyc.com/team-member/marco-britti/ · Published person (schema.org)

Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC

First observed: Oct 19, 2026, 12:41 PM UTC

Nick AnsonExecutive Chef

As printed Originally from Los Angeles, California, Nick fell in love with cooking from a young age watching his father cook old family recipes. After high school, he decided to move to Singapore to learn more about his heritage and to master the art of cooking at one of the world's most regarded food destinations. He got a chance to work for restaurateurs Dan and Glenn Ballis at Moosehead Kitchen despite having no previous kitchen experience. Under Dan and his father Glenn's mentorship, he learned the ins and outs of the industry while building the foundations of his cooking repertoire.After Singapore, he went to New York City to attend ICC (International Culinary Institute) where he got his certification in Restaurant Entrepreneurship Management. Additionally, Nick was also diligently refining his craft at the former Michelin-Starred NoMad Restaurant. It was at the NoMad where he learned the discipline to executive cuisine at the highest level. After New York, Nick moved back to Los Angeles and took on the position of Sous Chef for renowned chef, Tony Esnault. Tony Esnault and his wife Yassmin Sarmadi, have established themselves as a power couple in the Southern California culinary scene responsible for Knife Pleat, Church & State, and Spring. Nicolas quickly moved his way up to Chef de Cuisine despite only being 22 years old, overseeing all three restaurants and earning a Michelin Bib Gourmand for Church & State, saw Spring climb to #4 on Los Angeles Times "101 Best Restaurants" list and Knife Pleat earning a Michelin Star. He tried the private events sector for a while curating various dining experiences for Hollywood socialites, as well as restaurant consulting before moving again to New York City and joining Marco as the Executive Chef for Favela Cubana and Calle Dao.After working for Marco in his Asian-Cuban/Brazilian restaurants and seeing his passion for the business and his work ethic, especially during the pandemic, he decided to join him at Mareluna. He loves the freedom he has in the kitchen and how he gets to experiment bringing his own flavors to traditional Italian cooking. He loves learning from Marco’s mother who has been graciously sharing her family recipes with him. He doesn’t want a typical Italian restaurant menu so he is always trying to find ways to elevate and freshen up the menu. A typical day for Nick starts at 10am at home when he starts thinking about menus, goes to the market to see what fresh produce he can get and comes up with new Specials for the day.He is grateful for all the amazing mentors he had. Dan Ballis helped him understand the industry and learn how to be focused and disciplined. Tony Esnault taught him all the traditional techniques. And he is inspired by Marco’s work ethic every day and excited to be a part of the SoHo community and help Marco bring his vision to life.
Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC
Observed via
https://www.marelunanyc.com/team-member/nick-anson/ → Published person (schema.org)

Stated by 3 sources

https://www.marelunanyc.com/team-member/nick-anson/ · Published person (schema.org) · Executive Chef
https://www.marelunanyc.com/about/ · Published person (name and role labels) · Executive Chef
https://www.marelunanyc.com/team-member/nick-anson/ · Published person (name and role labels) · Executive Chef

Published by the company · confirmed Oct 19, 2026, 12:41 PM UTC

First observed: Oct 19, 2026, 12:41 PM UTC

Job Postings

Careers page publishedhttps://www.marelunanyc.com/jobs
Directly observed · confirmed Oct 19, 2026, 12:41 PM UTC
Observed via
https://www.marelunanyc.com/jobs → read — no schema.org JobPosting declared on it, and no ATS board observed in this run
First observed
Oct 19, 2026, 12:41 PM UTC
Read from
https://www.marelunanyc.com
Accepting applicationsPlease, enter a valid name Name - Required, Please, enter a valid phone number Phone Number - Required, Please, enter a valid email Email - Required, Location - Optional Location Soho Flatiron, Please, enter a valid cover letter Cover Letter - Required, Resumé - Required
Directly observed · confirmed Oct 19, 2026, 12:41 PM UTC
Observed via
https://www.marelunanyc.com/jobs → application form published on the careers page — the fields it asks for, not a list of openings
First observed
Oct 19, 2026, 12:41 PM UTC
Read from
https://www.marelunanyc.com
Hiring statusno open role: careers page read, no roles listed; an application form is published; LinkedIn Jobs not searched: the site links no LinkedIn company of its own to read postings by; Indeed and ZipRecruiter not searched
Derived from observations
Observed via
https://www.marelunanyc.com/jobs
Read from
https://www.marelunanyc.com

Contact evidence

Contact Information

No contact information listed.

More contact information (3)

Contact forms

https://www.marelunanyc.com/team-member/francesco-lammana/

Directly observed · confirmed Oct 19, 2026, 12:41 PM UTC

Observed via: https://www.marelunanyc.com/team-member/francesco-lammana/ → form headed "Email Signup" → submits to https://www.marelunanyc.com/team-member/francesco-lammana/ → purpose: contact (a field to write or be reached through)
First observed: Oct 19, 2026, 12:41 PM UTC

https://www.marelunanyc.com/jobs