With roots in traditional Spanish flavors, our culinary team passionately strives to offer a creative menu of Spanish-inspired tapas. Bold flavors are matched by the warm, convivial environment – a hallmark of our seven years as Decatur’s destination for tapas. Home to one of the most expansive selection of imported cheeses and cured meats in the country, our menu is ever-evolving, merging traditional Spanish flavors with modern techniques and culinary creativity. Outside of the kitchen, we place a strong emphasis on our beverage program – including a focused wine list comprised of selections from Spain, Chile and Argentina and a cocktail list that consists of faithful classics and our signature combinations. 


Sous Chef


Executive Chef

Asst. General Manager

Sous Chef

Federico Castellucci III


A graduate of the Hospitality School at Cornell University, Federico “Fred” Castellucci III has worked in the restaurant business his entire life. During his tenure at Cornell, Federico helped create and develop the original Sugo in Roswell and grew the concept to four locations including three franchises. After graduating in 2007, Federico took over a failed franchise location that is currently Sugo in John’s Creek, Ga. After working tirelessly to re-establish the brand, within a year and a half the restaurant had become the most successful restaurant his family had ever owned in Georgia. Building on that success, Federico created a new restaurant concept from scratch in downtown Decatur called The Iberian Pig. A modern Spanish restaurant with a strong focus on imported Spanish cured meats, fresh local produce, creative tapas dishes, wines of the region and classic cocktails, The Iberian Pig has been a hit from opening night in late 2009. Following the success of The Iberian Pig, Federico embarked on more restaurant ventures in metro Atlanta. In May 2011, he opened the original location of Double Zero, a contemporary Italian restaurant, which moved to Emory Village in September 2016. Two years later in November 2014, Federico opened Cooks & Soldiers, a Basque-inspired concept located in West Midtown. In 2017, Castellucci Hospitality Group will open three concepts: Bar Mercado, an authentic Spanish tapas bar at Krog Street Market, a soon-to-be announced market stall and a second location of The Iberian Pig at the new Mercedes-Benz Stadium in downtown Atlanta.

Leigh Ann Miller

General Manager

Originally from Palm Beach County, Florida, Leigh Ann has been in the hospitality industry for 22 years. In that time, she has been in some of the top environments of restaurants, hotels, and private clubs around the country. She has studied under some of the well-known pioneers of the wine industry, and Master Sommeliers in California and Palm Beach. Her studies have taken her throughout Europe and back to the U.S. for continuing education ending at Cornell University. Although she cannot cook to save her life, her passion is in people. Leading people to realize their potential and provide them with a stage on which to be seen is the most rewarding part of her career. She has been the General Manager of The Iberian Pig for 7 years now, and in that time, has devoted herself to her crew who come back year after year referring to The Pig as "home" even after being gone for a length of time. Leigh Ann's love of music was what she thought she would be focused on until she decided that the hospitality industry was too difficult to leave. She has performed with major acts on stage and in the studio. She hopes to revisit this soon. Her love of animals drives her to one of her other passions to work with endangered species, particularly those of South Africa. The bulk of this might be years down the road, but she is planting those seeds now. Leigh Ann looks forward to many years ahead with The Castellucci Hospitality Group. Watching this team grow and stay true to their core values all along is a pleasure for her. People decisions are the most important decisions that we make day to day, and she has been a huge part of that for all of CHG. Her guests and crew become her family. She looks forward to making more of you the same very soon.

Eric Roberts

Executive Chef

As executive chef at The Iberian Pig, Eric Roberts brings an eclectic cooking style and fresh approach to the kitchen. Heavily influenced by cuisines from all over the world, Roberts’s creativity is showcased in the modern Spanish menu. He joined the team in 2014 as executive sous chef and quickly worked his way to become executive chef. Prior to joining Castellucci Hospitality Group, Roberts was chef de cuisine under chef Tomas Lee at his namesake restaurant Tomas in New York. He also worked as chef de cuisine under Michael Ganley at Park Café, and served as executive sous chef at Buckhead Diner and Nava. At The Iberian Pig, Roberts believes in fostering a unique culture where each team member can exercise creativity and contribute ideas.

Aaron Jefferson

Assistant General Manager

An Atlanta native, Aaron Jefferson developed a passion for food while growing up in the explosive culinary scene. Jefferson’s strong grasp on local flavors allows him to understand the Atlanta Hospitality scene and create a dynamic dining experience for patrons as the front house manager of The Iberian Pig. Aaron attended Georgia State University where he built on his knowledge of classical music, while expanding on his musical range by working with artists in the jazz and R&B industry. From a young age, Jefferson had a passion for creating a one of a kind experience for guest through strong hospitality. Beginning his career as server at Season’s 52, Aaron was quickly promoted to training teams in new restaurant locations nationwide. Through this experience, he honed his management skills and solidified his dedication in crafting the perfect dining experience for his guests. After working at Season’s 52, Aaron accepted a position at Del Frisco’s Grille, before joining the Castelluci Hospitality Group in 2015. Bringing years of service experience and a vast knowledge of patron needs, Jefferson is a strong addition to The Iberian Pig team.