Al Volo: Italy to Go
Al Volo means “on the fly” in Italian, a phrase evoking spontaneity, speed, and joy. We have reimagined the spirit of Italian street culture for the modern pulse of New York City. Our gastronomy is a living, evolving culture sitting at the intersection of tradition and modern rhythm. Simple. Authentic. Effortless.
CEO & Founder
Francesco Realmuto
Francesco, an Italian food entrepreneur based in New York, began his journey in the United States in 1989. Originally from Sicily, he initially worked as a diamond cutter after arriving in New York. However, his deep passion for cooking and hospitality led him to transition into the culinary world in 2005. Drawing inspiration from cherished memories of family meals, Francesco decided to reconnect with his Italian heritage through food. Founder of Realmuto Hospitality Group, already known in the Big Apple for L’Arte del Gelato, Filaga Pizzeria, and Realmuto Alta Pasticceria Italiana, iconic establishments representing Italian excellence. With almost 20 years of experience, Francesco has led the creation of menus, managed operations, and developed culinary concepts, focusing on Italian and international cuisine.
OUR CHEFS
Romulo Barrientos
Romulo Barrientos is a chef with a diverse background in New York’s dining scene. His experience includes work at Puya Tacos de Puebla and Ficuzza Cucina Siciliana & Pizza, where he developed a product-driven approach rooted in precision, clarity of flavor, and cultural context.
Jaime CANDIA
Jaime Candia Villano is the chef at Al Volo, specializing in Italian cuisine, who began his career in 2003 and has worked with acclaimed chefs including Jean-Georges Vongerichten and Gunnar Karl Gíslason at the Michelin-starred Agern. His passion for the culinary world is driven by the opportunity to constantly learn and work with all types of food, ingredients, and flavors.