A Journey of Family, Food & Hospitality
The Secchi family story begins at sea.
At just 23 years old, Francesco Secchi left his home in Sardinia, Italy, to work aboard Royal Caribbean Cruise Lines as maître d’ of the ship’s fine dining restaurant. His goal was simple: see the world and immerse himself in different cultures. Along the way, he met Jane, a British beautician from Southampton, England. What began as a chance encounter quickly became a partnership that would shape the rest of their lives. The two married soon after and spent the next eight years traveling the world together, learning the art of hospitality and service.
When it came time to settle on land, Francesco and Jane chose Dallas, Texas — drawn to its warmth, charm, and a climate that reminded Francesco of Sardinia. In 1983, they opened Ferrari’s, introducing the Dallas–Fort Worth area to authentic Italian cuisine crafted from Secchi family recipes passed down for more than a century. While the restaurant has evolved over the decades, the foundation has remained the same: honest food, genuine hospitality, and a welcoming table for all.
Today, Ferrari’s remains proudly family-owned and operated. The Secchis’ three sons each contribute to the family legacy, most notably their eldest, Stefano, a Michelin-starred chef in New York City whose acclaimed culinary career reflects the same dedication to craft and tradition he grew up with. At Ferrari’s, classic Italian dishes like gnocchi, lasagna, and cioppino are served alongside premium steaks, chops, and fresh seafood — all delivered with warmth, care, and pride.
From the very beginning, Francesco and Jane believed that guests should feel like family. Decades later, that philosophy still defines Ferrari’s. Whether you’re joining us for a casual dinner or a special celebration, you’ll be welcomed with the same words that have greeted guests since day one: Buona sera — good evening, and welcome.
At Ferrari’s Italian Villa, culinary excellence is a family tradition.
Over the past decade, SMU graduate Stefano Secchi has built a national reputation as a rising culinary force, training and cooking alongside some of the most respected names in the industry. While his career has taken him to acclaimed kitchens in New York, Los Angeles, and beyond, his roots—and inspiration—remain firmly grounded in his family’s restaurant.
Stefano’s influence can be felt throughout Ferrari’s Italian Villa, where the menu reflects generations of Italian tradition elevated by classical training and global experience. Guests are invited to experience this legacy through thoughtfully crafted dishes, elegant wine dinners, hands-on cooking classes, and curated tasting events that celebrate both heritage and innovation.
A graduate with honors from the Culinary Institute of America in Hyde Park, Stefano refined his craft at Lidia Bastianich’s Felidia and Joe Bastianich’s Becco in New York City before returning to Texas. While working with his family’s restaurant during his years at SMU, he became the youngest chef ever invited to cook at the James Beard House in New York—an honor reserved for the industry’s most promising talents. He later earned first place in the Dallas Morning News Rising Star Chef Competition and continued his culinary journey at Nancy Silverton and Mario Batali’s Osteria Mozza in Los Angeles.
Today, Stefano Secchi is the chef and owner behind the Michelin-starred New York City restaurants Rezdôra and Massara on the Park, while his culinary roots and influence remain deeply tied to his family’s restaurant, Ferrari’s Italian Villa.
