Located in the Modern Wing of the Art Institute of Chicago, Terzo Piano is a must-stop for lunch or brunch. The restaurant features the signature cuisine of Chef Tony Mantuano, who has been delighting Chicagoans for years at the four-star Italian restaurant Spiaggia. Chef di Cucina Carolina Diaz uses fresh, local, organic, and sustainably produced ingredients to create seasonal lunch, brunch, and dessert menus with a Modern American flair. The menu is complemented by Cathy Mantuano’s wine list, featuring top American producers alongside Old World favorites.
Terzo Piano is committed to serving local and regional organically grown produce and farm-raised meats and poultry. Everything produced in the kitchen is made from scratch—it’s part of how we offer guests the highest-quality, most flavorful meals every day.
TONY MANTUANO | CHEF / PARTNER
James Beard Award winner Tony Mantuano is an influential culinary force, a chef who has been on the ground floor of defining true Italian cuisine in the United States.
In addition to his role as chef-partner at Terzo Piano, Mantuano is the chef-partner at River Roast, situated on the Chicago River; and Spiaggia, Chicago’s only four-star Italian restaurant. He is also the owner of Mangia Trattoria, a classic Italian restaurant in his hometown of Kenosha, Wisconsin.
Mantuano is a recipient of the James Beard Foundation Award for Best Chef Midwest and the Chicago Tribune’s Good Eating Award, which honors achievement in the food and restaurant industry. Outside of the kitchen, Mantuano is often recognized for his participation on season two of Bravo’s Top Chef Masters. His other projects include cookbook collaborations with his wife, wine expert and former manager of Spiaggia Cathy Mantuano. The husband and wife team authored The Spiaggia Cookbook and Wine Bar Food.
CAROLINA DIAZ | Chef di Cucina
Growing up in a large Mexican family outside of Chicago, Carolina Diaz always had a special relationship with food. Whether cooking meals for her family or learning her father’s mastery of balancing flavors, Diaz appreciated the art behind creating a culinary experience. Initially a psychology major, Diaz switched to the Illinois Institute of Art, Chicago to follow her passion for cooking and focus on culinary management. She graduated in March 2010 with a bachelor’s degree in Applied Science.
After beginning her culinary career as a line cook and intern at Red Light Restaurant under Chef Jackie Shen, she assumed a position in Chef Bill Kim’s empire. For two years she served as a line cook at Urban Belly and Belly Shack, learning how to run an effective, orderly, and smooth kitchen.
In January 2012, Diaz shifted to Italian cuisine and worked as a line cook at Filini Bar and Restaurant in Chicago’s Radisson Blu Aqua Hotel under Chef Christian Fantoni, leading the restaurant’s homemade pasta production. In July 2012, Chef Bill Kim asked Diaz to assist him as sous chef for the opening of BellyQ. Diaz helped with menu planning, oversaw a staff of more than 30, and developed a cook-training program. After a successful opening, Diaz returned to Filini Restaurant and Bar as sous chef and was soon promoted to restaurant chef.
Diaz joined the team at Terzo Piano at the Art Institute of Chicago in May 2016 as chef di cucina under acclaimed chef Tony Mantuano. She was drawn to the restaurant’s dedication to supporting local, organic, and sustainable foods and purveyors; its focus on Italian and Mediterranean cuisine; and the opportunity to learn from Chef Mantuano. Diaz looks forward to further establishing relationships with the Midwest’s best producers in order to let the ingredients represent themselves, catching them in peak perfection and featuring them in dishes that both locals and visitors will enjoy.
Cathy Mantuano | Wine Director
A sought-after expert on wine and food pairings from New York to San Francisco and a contributor to Chicago television and radio, Mantuano helps restaurants around the country create distinctive wine lists.
Mantuano got her start working in the dining room of a prestigious Milwaukee restaurant during college. There she met a young chef, Tony Mantuano, with a remarkably similar passion for all things Italian. The two went on to work in several Michelin-starred restaurants in Italy—she in the dining room, he in the kitchen—including the three-star Dal Pescatore in Mantova and Da Romano on the Tuscan coast in Viareggio.
They then took their experience and passion to Chicago, where they helped turn Spiaggia into one of the world’s premier Italian restaurants. Cathy Mantuano has since gone on to open and operate a number of successful restaurants, teach classes on wine and wine-and-food pairing, and co-author both The Spiaggia Cookbook and Wine Bar Food with Tony Mantuano.