GEMELLI (juh-MEL-lee)
An Italian Celebration of Unity & Connection
Gemelli (juh-MEL-lee) is a playful, intertwined pasta whose name means “twins” in Italian. It’s an ode to owner and chef Anthony Cerrato’s twin daughters and a celebration of bringing flavors and people beautifully together.
Eat Italian
!!!
Eat Italian !!!
Our Philosophy
Inspired by the Cerrato family’s Italian heritage and foodways, Gemelli serves a fusion of Italian and New American dishes that are rooted in simplicity, quality, freshness, and flavor.
We are dedicated to sourcing and serving the best ingredients, both locally and imported from Italy. Our pasta is always made fresh, in-house. And we offer gluten-free and allergy-friendly dining in Asheville, ensuring everyone is welcome at the table.
Located in a meticulously renovated building in beautiful Historic Biltmore Village in Asheville, NC, we strive to honor the history that ushered our journey by living out of the traditions that make us who we are in our modern world.
Meet our culinary team
Anthony Cerrato
CHEF / PROPRIETOR
A second-generation Italian-American with roots in Sicily, Puglia, Campagna, Tuscany, and Piemonte, Chef Anthony has long been a culinary fixture in Asheville. Trained in his father’s kitchens and at A-B Tech’s renowned Culinary Arts and Hospitality program, he opened Strada Italiano and Social Lounge in 2012, and Gemelli in 2002.
Gabe Cerrato
EXECUTIVE CHEF
Gabe blends his family’s Italian heritage with a modern approach to Gemelli’s New Italian American menu. After growing up in his father’s kitchens, he refined his craft in restaurants from Raleigh to Denver and San Diego before returning to Asheville to helm the kitchen at Gemelli.
Chuck Baudendistle
CHEF DE CUISINE
Originally from Buffalo, NY, Chuck's been working in kitchens since his teens. After graduating from Le Cordon Bleu in Pittsburgh, he moved to Asheville to intern at Cedric's Tavern on Biltmore Estate, but you might be more familiar with his talents from his years spent churning out an ever-changing menu at The Admiral in West Asheville, where he served as the Executive Chef from 2020, before joining the culinary team at Gemelli in 2025.
Mahsa Golabi
HEAD BAKER
Hailing from Athens, Georgia, Mahsa had received a medical degree in neurology when she fell in love with baking and switched careers in 2014. She honed her craft in kitchens in Atlanta and L.A., providing bread for restaurants operated by award-winning chef and baker Nancy Silverton. She later served as the Head Baker at Lafayette Grand Café & Bakery in Manhattan for two years before finding her way to Asheville in 2026. Here, she heads up the creation of baked goods, desserts, and gelato for Gemelli and Affogato.