The about page is where guests decide whether they like you as people, not just as a place to eat. It carries the chef bio, the origin story, the sourcing philosophy, and the recognition that justifies the price point — and it does it without slipping into self-congratulation.
About pages target brand-keyword queries ("{restaurant name} chef", "{restaurant name} story") and deepen trust on every other page through internal linking. A reader who lands on the about page is past concept-checking — they want to know the people behind the room and whether the credentials line up with the price point.
The brief enforces story-first structure: a real origin (not a manufactured one), specific chef and owner credentials with verifiable lineage, philosophy paragraphs that connect to what's on the menu, and a closing reservation CTA. AboutPage schema plus Person schema for chef/owner.
About pages get filler-treated more than any other archetype. The brief enforces specifics — real kitchens the chef came from, real years, real farms the restaurant sources from — instead of "passionate about food" boilerplate. Verifiable claims build trust; vague ones do the opposite.
AboutPage + Restaurant + Person schema for chef/ownerOrigin story. 2014, Cobble Hill, the Russo family's first restaurant after Marco's years in Manhattan kitchens. The decision to open in Brooklyn rather than Manhattan. Photo callout: opening night.
Bio. Trained at the Culinary Institute of America (graduated 2003). Cooked at [VERIFY: prior kitchens — e.g. Babbo, Marea, A Voce]. Two-year stage in Bologna and Naples before opening Carbone. Photo callout: chef in the kitchen.
Bio. Front-of-house background, former GM at [VERIFY: prior restaurant]. Wine program lead — Court of Master Sommeliers Level 2. Photo callout: Lia at the bar.
How we think about food. Regional Italian cooking with a Brooklyn ingredient base. House-made pasta daily. Wood-fired pizza in a Stefano Ferrara oven. Wine list focused on Italy from Alto Adige to Sicily.
Sourcing paragraph. Specific farms and purveyors: greens from [VERIFY: farm name], fish daily from Greenpoint Fish & Lobster, flour from Caputo. Specifics, not "farm-fresh."
Press block. [VERIFY: New York Times review and date], [VERIFY: Eater Brooklyn mention], [VERIFY: Michelin Bib Gourmand status]. Only include verifiable items; omit anything not provided.
Community involvement — Cobble Hill Association, charitable dinners, staff meal program. Specifics over generalities.
We opened in October 2014 on Court Street, in the space that used to be a neighborhood deli. Marco and Lia Russo are the original owners.
Marco graduated from the Culinary Institute of America in 2003 and spent the following decade in Manhattan Italian kitchens before opening Carbone. He also staged for two years in Bologna and Naples.
Yes. Marco runs the kitchen, Lia runs the front of house and the wine program, and we have a small team that's been with us most of a decade.
Greens and produce from regional farms in season; fish daily from Greenpoint Fish & Lobster; flour and tomatoes from Italy. We list seasonal sources on the menu when we can.
/menu/
Our Philosophy
/wine/
Lia Russo, Co-Owner
/private-events/
In the Neighborhood
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