Scheduled to open late September, Blade 1936 is the newest dining destination to hit Oceanside. Featuring a menu created by the restaurants Culinary Director and Partner, Chef Mario Cassineri, the name Blade 1936 is a nod to Oceanside’s old newspaper, The Blade-Tribune, which occupied the space from 1936 until the 1960s. The historic building, designed by famed San Diego architect Irving Gill, will transform into an Italian haven with rustic, wood and steel elements, while maintaining the history of the building.
JOHN CARLO FERRAIUOLO
Master Pizzaiolo / GM
John Carlo’s restaurant journey began in 2009 when he moved to San Diego and partnered with Caffe Calabria in North Park. Having brought the art of Pizza Napoletana to San Diego, during his time at Caffe Calabria he became certified through AVPN (Associazione Vera Pizza Napoletana), making himself and Calabria the first to be certified in San Diego. After three years with Caffe Calabria he joined the team at Red Oven Pizza and helped grow the restaurant based on sharing the experience of Pizza Napoletana using a mobile wood fired oven. John Carlo also worked as a consultant for multiple restaurants that wanted to add the Pizza Napoletana component to their business, now launching his own restaurant with Chef Mario bringing his passion for Pizza Napoletana and Mario’s passion for fine Italian cuisine and to North County.
Chef Di Cuisine
With more than a decade of culinary experience, both in California and abroad, Chef Chris Narvaez brings a wealth of culinary expertise to his position as Blade 1936’s Chef Di Cuisine. Chef Narvaez attended the Art Institute of California’s San Diego campus, prior to beginning his career in 2006 with a position at Del Mar’s classic Market Restaurant + Bar (née Black Horse Grille.) He subsequently worked in La Jolla at George's At The Cove and several restaurants abroad, before accepting a position as Sous Chef at Wine Vault and Bistro in Mission Hills. Chef Narvaez quickly rose through the ranks, and was promoted to Chef de Cuisine at the Wine Vault in 2012, where he specialized in pushing accessible, product focused cuisine with weekly fluctuating wine pairings. In 2014, after a brief stage in Melbourne and Australia, Chef Narvaez joined the Red Oven Pizza team. He then made a move to San Francisco to accept a position at Michelin-starred Spruce. There Chef Narvaez honed his craft, and immersed himself in the city's modern culinary culture, while maintaining the restaurant's national rating. Following his tenure at Spruce, Chef Narvaez , along with local culinary visionary Charles Jeammot, launched the Mr. Sunset pop-up series. The pair brought the privately booked dining experience to the Inner Sunset district through 2018, before Chef Narvaez moved back to San Diego to launch Blade 1936. In addition to cooking, Chef Narvaez ’s other passions include music and writing. He resides in Clairemont and enjoys being active, gardening, and fishing in his spare time.
Managing Partner/ Culinary Director
With over 25 years of culinary experience, Chef Mario Cassineri uses his natural and refined talent to bring authentic and innovative Italian cuisine to Blade 1936. Serving as Culinary Director and Partner of the restaurant, Cassineri who was born and raised in Milan, Italy, infuses a taste of cultural flare and tradition into each decadent dish that he designs. Driven by a desire to both delight his guests as well
as put a modern spin on contemporary dishes, Chef Mario credits his success in the kitchen to two defining attributes: palate and passion. The latter is shown not only in the meals he creates but, in his amiable personality that fills dining rooms nightly with an electric and positive energy.
Fabrizio Donato brings decades of experience as Marketing and Sales Manager at Blade 1936. Using his expertise and creativity, he developed Blade 1936 brand by an extensive research about the long history of the Blade building. Fabrizio will help to craft the best possible experiences for guests, Donato focuses on ensuring the restaurant runs smoothly, while simultaneously handling marketing efforts for Blade 1936.
A longtime colleague of Blade 1936’s Partner and Culinary Director, Mario Cassineri, Donato worked with him on his concept BiCE from 2010 to 2016, executing hundreds of private corporate events during his tenure, building quality relationships with each client along the way. Fabrizio also served as the mastermind behind BiCE’s marketing efforts, designing the restaurant’s beautiful newsletters and promotional materials. In addition to his role at BiCE, Fabrizio has been consulting for many other Italian restaurants in San Diego.
Hailing from Genoa, Italy Donato lived in Tuscany for several years, before relocating to San Diego in 2000. Graduating with a degree in Communication from San Diego State University, Donato has a passion for design and marketing. When he isn’t at the restaurant or drafting creative materials on behalf of clients, Fabrizio loves all things food, especially sushi, body surfing, fishing, and traveling.