Subterranean Craft
Beneath the bustling city streets, our team operates in a realm of shadow and precision. Here, the slow maturation of fine wine meets the immediate intensity of the flame.
Julian Vane
With over two decades spent in the most prestigious kitchens across Europe, Chef Vane brings a philosophy of ‘Elemental Refinement’ to Cellar 44. His approach centers on the transformation of seasonal ingredients through forgotten subterranean techniques—curing, aging, and slow-fire roasting.
Elena Moretti
Elena oversees our collection of over 4,000 vintages, some predating the restaurant by nearly a century. She views the cellar not as storage, but as a living organism. Her curated pairings are designed to resonate with the damp, earthy notes of our subterranean setting.
The Ensemble
“In the depth of the cellar, we find the height of our craft.”
Every member of our team is selected not just for their technical mastery, but for their appreciation of the slow, quiet journey from earth to table.