Award-winning sommelier, restaurateur, and hospitality strategist, Jason Restivo helps restaurant owners build the culture, service, and wine programs that turn guests into regulars.
WHERE EXPERIENCE TAKES SHAPE
Come in, Have a Seat
JASON PHILOSOPHY
An Architect’s Eye for Hospitality
Before entering the world of food and wine, Before entering the world of food and wine, Jason studied architecture, a discipline more closely connected to hospitality than it may first appear. When he walks into a space, he instinctively studies how guests move through it, where energy gathers, how it feels, and whether every element supports the experience being created.
For Jason, a successful hospitality business is never just a beautiful room or an impressive menu. It’s a carefully composed environment where design, service, culture, and leadership work together, and that same eye is what he brings to every business he works with today.
An Architect’s Eye for Hospitality
Before entering the world of food and wine, Before entering the world of food and wine, Jason studied architecture, a discipline more closely connected to hospitality than it may first appear. When he walks into a space, he instinctively studies how guests move through it, where energy gathers, how it feels, and whether every element supports the experience being created.
For Jason, a successful hospitality business is never just a beautiful room or an impressive menu. It’s a carefully composed environment where design, service, culture, and leadership work together, and that same eye is what he brings to every business he works with today.
THIRTY YEARS IN HOSPITALITY
From California Wine Country to the Georgia Coast
Before entering the world of food and wine, Before entering the world of food and wine, Jason studied architecture, a discipline more closely connected to hospitality than it may first appear. When he walks into a space, he instinctively studies how guests move through it, where energy gathers, how it feels, and whether every element supports the experience being created.
For Jason, a successful hospitality business is never just a beautiful room or an impressive menu. It’s a carefully composed environment where design, service, culture, and leadership work together, and that same eye is what he brings to every business he works with today.
From California Wine Country to the Georgia Coast
Before entering the world of food and wine, Before entering the world of food and wine, Jason studied architecture, a discipline more closely connected to hospitality than it may first appear. When he walks into a space, he instinctively studies how guests move through it, where energy gathers, how it feels, and whether every element supports the experience being created.
For Jason, a successful hospitality business is never just a beautiful room or an impressive menu. It’s a carefully composed environment where design, service, culture, and leadership work together, and that same eye is what he brings to every business he works with today.
A PORTFOLIO OF PLACES
The Destinations Jason Has Shaped
Atlantic (Savannah, opened 2016, Best Overall Restaurant 2019),
Sobremesa (co-owner since 2023)
Palmetto Bluff Resort
The Olde Pink House
Garibaldi
Marshwood Clubhouse at The Landings
Each one reflects the same principle: hospitality that works because every detail, culture, service, and design, was built with intention.
BUILDING PLACES WITH PURPOSE
Creating Restaurants People Return To
In 2016, Jason opened Atlantic, a neighborhood restaurant built around thoughtful food, distinctive wine, and genuine connection. It was named Best Overall Restaurant in 2019 and established Jason as one of Savannah’s defining voices in wine and hospitality. In 2023, he joined Sobremesa as co-owner, turning an intimate wine lounge into a complete dining destination with a growing community of regulars and increasing national attention.
Jason’s work goes beyond opening restaurants or building wine lists. He builds the systems, culture, and leadership that let a hospitality business come fully to life, and that’s exactly what he brings to the businesses he partners with now.