Pastaria Vivi
Fresh Handmade Pasta + Italian Specialty Market in Encinitas, California
Pastaria Vivi is a handmade pasta shop and Italian specialty market in Encinitas, California, offering fresh, chef-crafted pasta, seasonal sauces, and curated Italian provisions designed for both home cooking and casual dining.
Our story begins in the bustling kitchen of No. 9 Park in Boston, where friends and chefs Brandon Jennings and William Treff first discovered their shared passion for the art of pasta-making. Years later, after honing their craft in Michelin-recognized kitchens and global hospitality venues, Brandon and Will reunited in San Diego with a simple vision: to bring the unmistakable quality and unique flavors of handmade pasta directly to their community in Encinitas and North County San Diego.
Each morning, the team makes fresh pasta and sauces in small batches, rooted in Northern Italian technique and shaped by the bounty of California farms. From hand-rolled tagliatelle and stuffed ravioli to vegan extruded fusilli and seasonal sauces, everything is prepared to celebrate quality, simplicity, and the pleasure of cooking with fresh pasta. The concept reimagines what a neighborhood Pastaria can be: a fresh-pasta counter, a curated Italian specialty market in Encinitas, and a welcoming community restaurant.
Meet the Chefs and Co-Founders
Brandon Jennings – Head of Operations
Brandon Jennings, Co-Founder and Head of Operations, brings more than two decades of culinary experience and global hospitality leadership to Pastaria Vivi. Raised in Gull Lake, Michigan, Brandon began his career at 14 as a dishwasher in a local café, working his way through every position in the kitchen before committing fully to the craft of cooking.
His career spans acclaimed kitchens and luxury hospitality on three continents, including a formative tenure at No. 9 Park with Boston’s Barbara Lynch Group, executive leadership roles at Relais & Châteaux properties, and senior positions with Tao Group Hospitality. As Executive Chef of LAVO at Marina Bay Sands in Singapore, Brandon oversaw large-scale, high-volume operations and international culinary programming. He later brought that expertise back to California, helping Mille Fleurs in Rancho Santa Fe maintain its Michelin Guide recognition through a seasonal, ingredient-driven approach.
Now based in Encinitas with his wife and newborn son, Orion, Brandon channels his Mediterranean sensibility and “less is more” philosophy into Pastaria Vivi. Grounded in community, craftsmanship, and genuine hospitality, the project reflects both his global experience and his desire to create something meaningful and lasting for Encinitas.
William Treff – Head of Food & Beverage
William Treff, Co-Founder and Head of Food & Beverage, was born and raised in Boston and began his culinary journey at the Culinary Institute of America in Hyde Park, New York. He built his technical foundation in Manhattan at one of the largest raw bars on the East Coast before returning to Boston to continue refining his craft.
William joined the acclaimed Barbara Lynch Group, where he met and worked alongside Brandon. His passion for pasta, charcuterie, and dough-making took shape during his time at The Salty Pig, where his leadership contributed to multiple Best of Boston accolades. He later joined Row 34, playing a key role in the restaurant’s recognition as one of Boston’s top destinations for seafood and brunch.
William headed west to cook at Michelin-starred Lazy Bear in San Francisco, sharpening his approach to technique, seasonality, and thoughtful sourcing. During the pandemic, he launched Nardello’s Fresh Pasta, an underground operation that quickly built a cult following. After working with the award-winning Trust Restaurant Group in San Diego, William reunited with Brandon in Encinitas to bring Pastaria Vivi to life.
Pastaria Vivi: Handmade Pasta’s Home
Pastaria Vivi offers a daily selection of fresh handmade pasta and sauces, including tagliatelle, pappardelle, farfalle, stuffed ravioli, tortellini, and vegan extruded pastas, paired with classic and seasonal sauces ranging from pomodoro and bolognese to roasted garlic alfredo. With more than 75 pasta-and-sauce combinations crafted each morning, our offerings are designed to make home cooking easier, more elevated, and deeply satisfying.
Fresh Pasta and Sauce Counter
Daily handmade varieties include tagliatelle, pappardelle, farfalle, stuffed ravioli, tortellini, and vegan extruded pastas, paired with sauces ranging from pomodoro and bolognese to roasted garlic alfredo and seasonal specialties. Pastaria Vivi offers more than 75 handmade pasta-and-sauce combinations, crafted fresh each morning and designed to bring restaurant-quality meals into your home.
Specialty Pantry and Wine Market
Pastaria Vivi’s specialty pantry and wine market features housemade burrata and focaccia, charcuterie, olive oils, grains, dried goods, curated wines from Italy and California, and artisan ceramics from Tuscany. The market reflects our commitment to quality, craftsmanship, and bringing the best of Italy and California together in Encinitas.
À la Carte Dining
Our à la carte menu features freshly prepared dishes such as 40-Yolk Tagliatelle with Black Truffle, Pappardelle Bolognese, Heirloom Tomato Bucatini and fresh cannoli. Guests are welcome to dine at the communal table, the pasta bar, or on our outdoor patio for a relaxed and social dining experience.
The Pasta Drop: Pastaria Vivi’s Monthly Pasta Subscription Box
The Pasta Drop is Pastaria Vivi’s monthly pasta subscription box, offering a chef-curated selection of seasonal pastas, sauces, cheeses, small-batch extras, and recipe cards. Designed for pickup, each box delivers the Pastaria Vivi experience at home and offers a rotating taste of what’s coming out of our kitchen.
Looking Ahead
As Pastaria Vivi continues to grow in Encinitas, we look forward to welcoming our community further into the kitchen through hands-on pasta-making classes and educational experiences. Join our newsletter and follow us on Instagram to receive updates as these programs take shape.
