chi mangia bene, vive bene
the cuisine
the apicio black card
the WINE EXPERIENCE
Apicio features refined Italian classics and fresh pasta, alongside the chef’s own inspired creations, served in an inviting, modern setting that captures the art of gathering and living well — true to its name, inspired by the legendary Roman gourmand Apicius.
the WINE EXPERIENCE
the apicio black card
the WINE EXPERIENCE
At Apicio Ristorante & Enoteca, we’re proud to feature the Napa Technology WineStation® — an advanced preservation system that unlocks a world of wine by the glass.
From robust reds and crisp whites to rare vintages typically reserved for the bottle, each pour will be served exactly as the winemaker intended.
the apicio black card
the apicio black card
the apicio black card
An Invitation to the Inner Circle
The Apicio Black card offers a wide array of special perks for our elite guests. It is a key. A key to a realm of privileges and experiences that exist beyond the menu, beyond the reservation book, beyond the ordinary.
The Mark of the Few
Only 5 Black Cards will ever exist. Become one of the elite by joining!
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meet the team
emilio cento
nicola gabriele
nicola gabriele
Our Chef and Owner Emilio Cento has dedicated his life to the art of Italian cuisine.
Raised in a family of restauranteurs with Calabrian heritage, he carries forward the traditions, flavors, and hospitality that shaped his early years. Guided by the belief that “Chi mangia bene, vive bene” — those who eat well, live well — he brings au
Our Chef and Owner Emilio Cento has dedicated his life to the art of Italian cuisine.
Raised in a family of restauranteurs with Calabrian heritage, he carries forward the traditions, flavors, and hospitality that shaped his early years. Guided by the belief that “Chi mangia bene, vive bene” — those who eat well, live well — he brings authenticity and warmth to every detail of the dining experience.
And now he brings his 30 years of culinary experience to his most personal creation yet — Apicio Ristorante & Enoteca.
Inspired by the gatherings of Apicius, Apicio is designed as a place to truly connect — where thoughtful cuisine, curated wines, and inviting ambiance come together in celebration of living well.
nicola gabriele
nicola gabriele
nicola gabriele
With over two decades in hospitality, our General Manager, Nicola began her career making pizza at the Venice Restaurant in Ft Wayne and went on to open and lead acclaimed restaurants nationwide.
She helped launch the Oceanaire Seafood Room and managed Donovan's Steak a & Chop House - and later opened Bankers Hill Bar & Restaurant in San
With over two decades in hospitality, our General Manager, Nicola began her career making pizza at the Venice Restaurant in Ft Wayne and went on to open and lead acclaimed restaurants nationwide.
She helped launch the Oceanaire Seafood Room and managed Donovan's Steak a & Chop House - and later opened Bankers Hill Bar & Restaurant in San Diego alongside a James Beard nominated Chef.
A Level I Sommelier, led the Fountain Room to a Wine Spectator Award , bringing her deep expertise, warm leadership and passion for elevated dining to her role at Apicio.
corey hamilton
nicola gabriele
corey hamilton
A seasoned mixologist with over a decade in the industry, Corey brings craft, creativity and a global perspective to Apicio's Beverage Program.
His years of living and working across Italy and Europe deepened his appreciation for culture, gastronomy and the art of hospitality.
A former archaeology student who studied and excavated in Rome
A seasoned mixologist with over a decade in the industry, Corey brings craft, creativity and a global perspective to Apicio's Beverage Program.
His years of living and working across Italy and Europe deepened his appreciation for culture, gastronomy and the art of hospitality.
A former archaeology student who studied and excavated in Rome, Umbria, France and Bulgaria, he now channels that same sense of history and discovery into every cocktail he creates - introducing Zionsville to a refined and inspired approach to Italian mixology and wine