Rocco Scordella is one of those high-energy guys who probably doesn't need much sleep. He is in perpetual motion with new ideas running through his noodle faster than a pasta machine can extrude spaghetti. Raised in Italy's Tuscany region, he enrolled in culinary school in Bologna at age 13. After earning a degree, he expanded his repertoire to other regions of Italy, then England, Paris and New York City's acclaimed Del Posto restaurant — and eventually to the Stanford Barn in Palo Alto, where he and his wife, Shannon, opened Tootsie's in 2009.

Now, he's assembled a first-rate team for his newest restaurant at the barn, Vina Enoteca, which opened last October in the former space of California Cafe next to Tootsie's. Executive Chef Eduardo Valle Lobo, born in Madrid, has an impressive résumé including stints in London, New York and at Italy's Orsone — the first restaurant acclaimed restaurateurs Joe and Lidia Bastianich (who also own Del Posto) opened in Europe. Add to that, accomplished chef de cuisine Kelly Jeun, pastry chef Lauren Jellenberg and master mixologist Massimo Stronati.