The Collina Story

For the last decade Chef Partner Tony Florian has been the culinary creative of Seven Hills. Carefully curating a seasonal menu focused on house made pasta and inspired by the freshest ingredients available hand selected from farmers markets 3 times per week. Chef Dennis Díaz, has been the Chef de Cuisine for the past two years meticulously executing the Seven Hills menu and will now take the helm at Collina, under Florian’s guidance. 

Navigating the front of the house is our General Manager, Danny Barrious. Danny brings with him a rich history of experience from his time at many restaurants in San Francisco, which include Wayfare Tavern, Anchor & Hope, and Moose’s Restaurant from back in the day. His commitment to hospitality and a keen eye for detail will ensure that every guest at Collina enjoys an unforgettable dining experience, merging the finesse of upscale dining with the warmth of neighborhood hospitality.

Proprietor Alexis Solomou, who has a passion for hospitality and fine Italian food invites you to experience a cozy, fun, neighborhood restaurant in Nob hill on the picturesque Cable car line 

Chef Dennis Diaz

Dennis has had a remarkable journey in the restaurant industry, starting at a young age and working his way up through various culinary roles. His culinary education in San Francisco and experience at places like Scala's Bistro, Cotogna, Pizza Antica, and Twitter's kitchen team has shaped his career. Despite the challenges posed by the pandemic, his passion for creating food experiences led him to SEVEN HILLS, where he quickly rose from Sous Chef to Chef de Cuisine. Now, he's excited to bring his expertise and love for using seasonal, locally sourced ingredients to resurrect the dream of COLLINA, focusing on hand-made pasta in a welcoming neighborhood restaurant at 1550 Hyde Street