The Reynolds Group and Castellucci Hospitality Group

The Reynolds Group and Castellucci Hospitality GroupThe Reynolds Group is thrilled to announce we are now representing the Castellucci Hospitality Group. Family-owned with concepts located all over metro-Atlanta, the acclaimed restaurant group includes The Iberian Pig, Double Zero Napoletana and Sugo as well as upcoming Basque-inspired concept, Cooks & Soldiers.


Please expect all communication regarding Castellucci Hospitality Group including calendar listings, press releases and pitches to come from our team. The account team is Julia Baker, Director of Operations, Lacey Outten, Senior Account Manager, and Caroline Plyler, Account Coordinator.
The Castellucci Hospitality Group’s first concept, Sugo first opened in Roswell in 2002. Now located in Johns Creek, Sugo offers a fusion of Italian and Greek cuisine that reflects the Mediterranean roots of the Castellucci family. The restaurant provides an old world dining experience elevated with innovation, charm and hospitality.


Named for the black-footed wild pigs that roam Spain and produce some of the finest meat in the world, The Iberian Pig offers contemporary Spanish cuisine reflecting flavors of the Catalan region of Spain. Chef-owner Chad Crete artfully prepares a menu featuring imported cured meats and cheeses, fresh local produce, creative tapas dishes, main plates, regional wines and classic cocktails. Since opening in Decatur in 2009, The Iberian Pig has become Atlanta’s destination for Spanish cuisine.


The Reynolds Group and Castellucci Hospitality GroupLocated in Sandy Springs, Double Zero Napoletana is heavily influenced by the Campania region of southern Italy and offers unique, modern twists on the area’s traditional dishes. Known for its authentic Neapolitan pizza, pastas, fresh seafood, antipasti, gelato and handmade pastries, Double Zero continues to define Italian cuisine in Atlanta.


The Castellucci Hospitality Group’s latest concept, Cooks & Soldiers, will open its doors on Atlanta’s Westside in fall 2014. Drawing inspiration from the Basque region along the Bay of Biscay, the restaurant will blend French and Spanish cooking techniques unique to the region. The menu will boast a selection of traditional tapas and seafood dishes, led by executive chef Landon Thompson.