Giancarlo Pagani is the Founder of Pagani Hospitality and Managing Partner of Mother Wolf Group (MWG). The latter means he’s steering the growth of the acclaimed Mother Wolf LA restaurant, and the overarching Mother Wolf brand, to new heights. Additionally, Pagani helped imagine an array of cult dining and nightlife destinations, including Mother Wolf’s sister lounge named Mars, MXO Steakhouse, Desert 5 Spot, Ka’Teen, Bar Lis at The Thompson Hollywood, Mes Amis, and more.
For those in town for Frieze Los Angeles this week, Pagani encourages visitors to explore some of his personal favorites—and even a few hidden gems, too. “If you’re in L.A. for Art Week, the perfect night out starts with dinner at Mother Wolf, followed by drinks at Mars, and ending with a stop at The Benjamin,” he shared with Whitewall. “Mother Wolf offers great food in a stunning setting, while The Benjamin is a hidden gem, embodying the same ethos of quality, vibe, and exceptional cocktails. For art, The Marciano Art Foundation is a must-see. It’s one of my favorite contemporary art spaces in the city.”
To hear more about his immersive approach to dining, Whitewall spoke with Pagani about creating an unforgettable experience through seamless design, sensational food and beverage, and a dash of indulgent simplicity.
Mother Wolf Group’s Ethos
Giancarlo Pagani, courtesy of Mother Wolf Group.
Mother Wolf LA, photo by Eric Wolfinger, courtesy of Mother Wolf Group.
WHITEWALL: Tell us a bit about Mother Wolf Group. What kinds of clients do you aim to keep? How would you describe the way you hope to shape hospitality?
GIANCARLO PAGANI: At Mother Wolf Group, our goal is to create meaningful and immersive dining experiences that resonate with a wide demographic—whether it’s a family coming in because they’ve heard about the incredible Chef and the food, or an A-list celebrity looking for a welcoming, yet discreet environment. We work to cultivate an environment that feels effortlessly cool, transportive, and rich in energy. Hospitality in my view, should never feel exclusive. The restaurants we build are designed for everybody, and the inclusivity is what makes them truly stand out.
Mother Wolf LA exemplifies this philosophy. On any given night, you might see a family celebrating a milestone seated next to Jay-Z and Beyoncé—there’s a seamless blending of worlds, where people from all walks of life come together. Design also plays a crucial role in this dynamic. Our spaces are grand yet inviting, each uniquely tailored to complement the food and drink while fostering a sense of community and elevated conviviality. When a restaurant makes every guest feel like it’s “their spot.” that’s when the magic happens.
WW: How did the Mother Wolf concept come to life?
GP: Mother Wolf was born out of an organic evolution—the right timing, the right people, and the stars aligning. It started with the incredible historic site: the 1930s Citizen News building, once home to a famed newspaper that, at the time, rivaled the LA Times. The building had so much character that we knew we needed to create something extremely special—something that could evolve into an institution, much like the great Italian or French brasseries you find in London or on the East Coast. It was serendipitous that, at the time, Evan Funke was looking for his next big project. He saw the vision and, as always, Evan delivered.
The team was right, the space was right, and the concept was exactly what L.A. needed—a restaurant that balances elegance with simplicity, where the food is both accessible and built on beautiful, consistent execution. It’s a space that transports guests beyond LA and into another world. I think that’s why it has resonated with so many people.
Curated Design and Sumptuous Cuisine
Mother Wolf LA , photo by Eric Wolfinger, courtesy of Mother Wolf Group.
WW: Mother Wolf has become a hotspot in L.A., as well as in cities its other locations are in. What’s special about this place to you?
GP: For me, what makes Mother Wolf so special is the balance of meticulously curated design and bespoke details, and the beautifully simplistic approach to the food. The space we’ve created exudes Italian elegance on a grand scale, yet the dishes remain humble and approachable. Whether you’re enjoying a classic Margherita pizza or Cacio e Pepe, there’s something timeless and universally appealing about it. It’s a restaurant for the people—offering an exceptional experience that feels indulgent yet remains accessible to all.
WW: How do you like to spend a night there? What do you order to eat and drink? Any special tips or tricks to the menu, environment, etc.?
GP: Start at the bar for a drink before moving to your table. Our Negroni is a must-try, I think it’s truly one of the best in the city. For food, you have to start with the squash blossoms, then move to the prawns. A pro tip: save the sauce from the prawns for dipping the pizza bianca—it’s the perfect way to start.
From there, I’d order the Zucca, ruchetta salad, and a Diavola pizza, along with the Carbonara or Arrabbiata pasta—Evan’s pastas are not to be missed. To round out the meal, I usually go for a steak or fish main, as the menu is designed to be eaten through each section. Finish the night with a recommendation from the roaming Amaro cart.
WW: You’ve worked on an array of other successful hotspots. What do all of those projects have in common?
GP: The common thread across every project I’ve worked on is a strong focus on design, vibe, and scale, all coming together to create an experience that feels like an escape. The goal is to transport people—allowing them to step away from the every day and fully immerse themselves in the moment. That’s the essence of great hospitality: making people feel like they’ve entered something special. Whether it’s a grand brasserie or a more intimate gathering spot, our spaces are as beautiful as they are functional, where every single detail matters. Across all our projects, we prioritize exceptional design, a dynamic vibe, and incredible culinary talent to ensure each spot feels completely transportive.
Giancarlo Pagani’s Life in Hospitality
Mother Wolf LA , photo by Eric Wolfinger, courtesy of Mother Wolf Group.
WW: You grew up with hospitality, as your father was a longstanding maître D at The Beverly Wilshire. What did you soak up from this experience? What did he, and/or others in the hospitality world, inadvertently teach you?
GP: I’ve been so fortunate to learn from incredible mentors throughout my career, and one of the biggest lessons they’ve taught me is that how you carry and present yourself makes a difference. In this industry, you have to be “on” every moment you’re working. It’s beyond delivering great service; it’s about creating an experience where people genuinely feel taken care of. I also believe that kindness goes a long way. Whether with guests or employees, making people feel welcomed and comfortable in your space is essential. The beauty is in the details, and even the smallest touches can elevate the overall experience and set you apart.
WW: In your early career, you worked with hospitality giants like Michael Mina, sbe, SLS Hotels, José Andrés, and The Related Companies. How would you describe the way the top hospitality companies in the world do things? What sets them apart?
GP: The top companies in hospitality are relentless in their pursuit of excellence. There’s a commitment that starts with the culture, extends to the people who you hire and work alongside, and is driven by the mindset of never resting on your laurels. It’s all-encompassing—the best in the industry make every detail matter, channeling their energy into creating something far greater than just a meal or a space. It’s about crafting an experience people will remember and want to return to time and time again.
WW: What other hospitality ventures are you working on now?
GP: We’re focused on expanding the Mother Wolf brand and continuing to create exceptional dining experiences in L.A. and beyond. At the same time, we’re working on bringing incredible international brands to L.A., helping them establish a footprint in this dynamic city. I genuinely believe in L.A.’s growth and potential to welcome more global concepts, so we’re committed to helping build a more diverse and exciting culinary scene. We’ll be introducing brands with strong identities and international presence—it’ll be really exciting to see them thrive here.
Supporting L.A. After the Wildfires
Mother Wolf LA , photo by Richard Stow, courtesy of Mother Wolf Group.
WW: L.A. recently experienced one of the nation’s deadliest fires. How are you feeling? What are your hopes regarding how the community can rebuild, regain strength, and regroup?
GP: I’m devastated for my city and those who have lost so much in these wildfires—homes, businesses, and pieces of their lives that can never be replaced. It’s heartbreaking to see our community go through this, but even in the face of such tragedy, I feel hopeful. L.A. has always been resilient, and it’s in moments like these that we come together, support one another, and help to rebuild. My hope is that we continue to support individuals and businesses in need and that local and state governments step up to provide real, sustained support—championing small businesses, investing in local events, cultural moments, and mom-and-pop shops in the years to come, ensuring the heart of our city remains strong. Right now, it’s all hands on deck, and we’re in it for the long haul, ready and willing to do whatever we can to help people recover and find stability again.
“Right now, it’s all hands on deck,”
–Giancarlo Pagani
WW: What does the rest of 2025 look like for you?
GP: For 2025, we’re focused on expanding MWG and bringing some exceptional projects to L.A. that we believe will really excite people. Stay tuned!
