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The Iberian Pig
Decatur

121 Sycamore Street
Decatur, Ga. 30030 U.S.A.
Tel. (404) 371-8800

”Right on the square!”

 
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OPEN
DAILY

 
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MONDAY — THURSDAY
5 PM to 10 PM
FRIDAY — SATURDAY
5 PM to 11 PM
SUNDAY
5 PM to 10 PM

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 Private
Dining

Between our menu of delicious, shareable Spanish-inspired tapas and private dining offerings, The Iberian Pig is the perfect venue for any occasion.  We can accommodate events ranging in size and in formality, and guests can choose from a number of menu options to best suit each event style.



 
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We welcome your questions and would be pleased to discuss your event or special occasion in more detail. Please contact:

ELIZABETH RIDGWAY
Private Events Manager
eridgway@chgrestaurants.com

 
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Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college.  Federico studied Hospitality Management at Cornell University, and while away he partnered with his father and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation, he assumed the reigns of the family business, and since 2007, changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.  As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions—where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.  In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies.  Fun Fact: In his free time, he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter dates with his baby girl Olivia.

Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college.

Federico studied Hospitality Management at Cornell University, and while away he partnered with his father and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation, he assumed the reigns of the family business, and since 2007, changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.

As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions—where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.

In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies.

Fun Fact: In his free time, he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter dates with his baby girl Olivia.

Federico Castellucci III
Proprietor

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 general 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.

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 general 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.

Aaron Jefferson
General Manager

John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. From an early age John was inspired to cook and after completing his dual collegiate programs decided to pursue and develop his culinary talent. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the critically acclaimed kitchens of RN74 in San Francisco, WD50 in New York City and Michelin-star Restaurant Arzak in San Sebastian.  Since relocating back to Atlanta, John has worked directing the culinary operations of his family’s business. After working in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John helped re-develop the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef until the summer of 2017. Currently, as Executive Chef John is overseeing the menu and all kitchen operations at our restaurant group’s newest concept, Bar Mercado.  Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John received his culinary education from the Culinary Institute of America and also received a bachelor’s degree in Hospitality Management from Florida International University. From an early age John was inspired to cook and after completing his dual collegiate programs decided to pursue and develop his culinary talent. As a chef, John has learned from some of the best in the world and has been inspired by the time he spent in the critically acclaimed kitchens of RN74 in San Francisco, WD50 in New York City and Michelin-star Restaurant Arzak in San Sebastian.

Since relocating back to Atlanta, John has worked directing the culinary operations of his family’s business. After working in the kitchen at Double Zero’s original location in Sandy Springs, he helped conceptualize the Basque-inspired menu at Cooks & Soldiers when it opened in West Midtown in November 2014. After two years as Executive Sous Chef at the restaurant, John helped re-develop the menu at Double Zero, which relocated to Emory Village in September 2016, and stayed on the team as Executive Sous Chef until the summer of 2017. Currently, as Executive Chef John is overseeing the menu and all kitchen operations at our restaurant group’s newest concept, Bar Mercado.

Fun Fact: John is an avid Atlanta sports fan and an independent coffee shop junkie.

John Castellucci
Executive Chef

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SEE FOR YOURSELF!

 
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The Iberian Pig - Decatur
La Mejor Compañía y Cosecha Propia


121 Sycamore Street
Decatur, Ga. 30030 U.S.A.
Tel. (404) 371-8800

Private Dining ⟹

Right on the square in Downtown Decatur!

 
 
 
 
 

ABIERTO

MONDAY — THURSDAY
5 PM to 10 PM
FRIDAY — SATURDAY
5 PM to 11 AM
SUNDAY
5 PM to 10 PM



 
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