About

Embracing the beauty of simplicity, Farmer’s Bottega is taking the “farm-to-fork” culinary trend and transforming it into a necessity that’s here to stay.

Located in Mission Hills, guests relish in carefully crafted fare where the food is as organic as the vintage, reclaimed décor.

Upon entering the intimate eatery, the vintage décor creates a rustic ambiance like that of a real farmhouse. From a treadle sewing machine to a 40-year-old table-top recovered from the ocean, these warm details of Farmer’s Bottega radiate authenticity. The Edison bulbs dimly glowing from iron chandeliers, and the hollowed wine barrels, produce a warm and welcoming atmosphere.

Starting out as a sous chef at Osteria Panevino in San Diego, Morreale went on to open four more restaurants with the restaurant’s parent company. He transitioned with the company into corporate chef positions at Portobello, Panevino Las Vegas, Osetra The Fishhouse and Greystone Steakhouse. Morreale later became the executive chef at La Foccacia Gourmet Pizza and Exotic Salads in Hillcrest. Running three restaurants as corporate chef and overseeing more than $10 million in yearly sales with 100 employees established Morreale as a recognizable name amongst the nation’s most notable chefs.

Morreale embodies an energy, passion and talent for his craft that is essential to the Fig Tree Café family of restaurants. He considers his greatest career success to be co-owning Fig Tree Café’s Liberty Station and Hillcrest locations and supervising the kitchens and menus at all three.

When the apron is off, Morreale enjoys off-road motorcycles, restoring vintage cars, outdoor activities and cooking with his wife and daughter at home.