About Cin-Cin

Cin-Cin [chin-chin] is an Italian toast meaning "to your health."

Cin-Cin Wine Bar & Restaurant is a neighborhood wine bar for friends and family to enjoy food and wine produced by sustainable, organic and biodynamic methods. Cin-Cin is a place where you can nourish your palate with pure, sophisticated and intense flavors. Cin-Cin's interior design incorporates many natural and recycled items such as bamboo, cork, recycled glass and reclaimed black walnut that create a "green" and vibrant environment.


Bring Wine Corks to Cin-Cin to be Recycled.
Cin-Cin is a partner of The Cork ReHarvest Program: a cork recycling program with ZERO increase to the carbon footprint. Put a cork in global warming. Bring your corks to Cin-Cin to be recycled.

Pasquale Romano
Owner/Partner
Cin-Cin Wine Bar
& Centonove

Pasquale (Pat) Romano has been interested in food and wine his whole life. With an Italian-born father, he enjoyed an authentic Italian upbringing that included long annual trips to Italy. It was only natural that he would ultimately co-found Centonove, where he can share the many facets of Italian food and wine with his local community.

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Andrea Romano
Owner/Partner
General Manager

Andrea is a former WW VP of Real Estate and Facilities. She retired from corporate life and joined the family business, October 2015. No stranger to hard work, Andrea dove into the new world of running restaurants. Under her guidance she has modernized the operations in our restaurant and stream lined our back office processes. She is a strong mentor to our Front of the House team and enjoys working with them on career development. She is very active in the Los Gatos Community. She and her daughter volunteer throughout the community. She is mainly behind the scenes but you will occasionally see her making guest appearances during dinner service.

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Roberto Mendoza
Roberto Mendoza
Executive Sous Chef,
Cin-Cin Wine Bar

Chef Roberto Mendoza has been working in restaurants since he was 13 years old. At the age of 15 he took a job as a dishwasher,at Michelin Star Restaurant, Dio Deka. He mentored under that Chef as a line cook then a sous chef where he developed his passion for cooking. Later in his career he worked at several restaurants in San Francisco with other chefs who have Michelin Star experience.

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