About Mazzo

A History of Family and Friends

The History of Faro

And the Uccello's Hospitality Group


President and founder of Uccellos Hospitality Group (UHG), Sicilian-born Faro Uccello opened his first Grand Rapids area pizza shop in 1978. He quickly grew his brand, with seven more shops opening within nine years. As demand for his pizza and service grew, Faro seized the opportunity to open Uccello’s Ristorante Pizzeria & Sports Lounge in 1996. Giving guests the full dine-in experience with exceptional food and service was driving him to success, but Faro did not stop there.

Now with five successful locations throughout the West Michigan area, UHG has expanded into fast casual dining with two Herb & Fire locations and upscale casual dining with us here at MAZZO. Again seizing the opportunity to offer guests an encounter to exceed their expectations, Faro and the team at UHG have curated an Italian restaurant in the heart of Downtown.

Faro’s personal philosophy to treat each guest to the best of everything is reflected in the menu, service, and feel of all UHG locations. He personally touches every aspect of his restaurants, leading by example, never compromising and always striving to do better.

Meet the MAZZO Team

Michele Korstange Wydeck
General Manager

Michele is anything but new to the restaurant industry. Born and raised in Mattawan, MI, Michele moved out to Grand Rapids while attending school at GRCC for Culinary Arts and Management. During this time, she worked at Rembrandt's, Grand River Saloon, Sound Stage Cafe and Rhythm Kitchen Cafe. In 2000, Faro Uccello and two cousins bought Rhythm Kitchen and... Tre Cugini was born! 

After Michele got married in 2002, she moved to Austin, TX for 2 1/2 years and Denver, CO for 1 year.  When she moved back to GR in 2005, she helped Uccello's Hospitality Group (UHG) open the Caledonia Uccello's as Banquet Manager then was promoted to General Manager (GM) in 2007.

In March 2016, Michele was promoted to New Store Opening GM, helping UHG open both Herb & Fire Pizzeria locations.

Michele is thrilled to be back "home" at Mazzo, having been the General Manager for the  two previous restaurants occupying the space. She looks forward to being a part of the Downtown Grand Rapids community once again!

Chef Clark Frain
Executive Chef

Chef Clark is a native of Grand Rapids, Michigan. After attending the Secchia Institute of Culinary Arts, he sharpened his knife skills touring the world with Norwegian Cruise Lines. Upon returning home, Clark joined the Gilmore Collection and enjoyed an eight-year run as a Sous Chef at popular spots Rose's on Reeds Lake and Flat River Grill, then as Executive Chef, Clark had the opportunity to create the menu at Judson's Steakhouse.

The passion that Chef Clark has developed working with local farmers was a large draw in taking his career to Holland, teaming with Butch's Dry Dock. While leading the kitchen he focused on the seasons, working closely with local farms to feature their ingredients on the menu. During Chef Clark's tenure, they executed numerous multi-course Chef Dinners working with wine makers from Italy, France, Washington state and Napa Valley, California. 

At Mazzo Cucina D'Italia, Chef Clark is driven to bring his passion for ingredients and modern techniques to downtown Grand Rapids for a fun and exciting dining experience. Unique to the area with the highlight of a raw bar, wood-fired oven, and private Chef's table, he has crafted a menu to showcase the individuality of Mazzo with his culinary team.

Chef Jameson Voss
Sous Chef

Jameson was born in Boston, but moved to Grand Rapids 21 years ago (where his parents were originally from). Starting at the Lead Line Cook, Jameson quickly proved himself and earned the title of Sous Chef at Mazzo. He enjoys French cooking, having been trained by Joseph Roberto, but thrives on challenging himself to try cooking something new.

Jameson has been working in some of America's Biggest Cities - From Boston to Chicago, he has no bounds! While attending his first year in Culinary School, Jameson was promoted to Executive Chef at Louis Benton. Why continue school when you can learn from experience? And that's just what he did! His other culinary experience includes Sullivan Steakhouse and West Michigan Caterer. 

Renee White
Restaurant Manager

Originally from Springfield, Massachusetts, Renee remembers having Italian dinners with her family and working making pizzas as one of her first restaurant jobs. She found herself in the mitten when she helped family relocate to the area. Falling for the charms of West Michigan, Renee decided to stay and propelled herself on a crash course to learn all she could about her new home state. As a Certified Tourism Ambassador for Grand Rapids, Renee has enjoyed growing with the city and truly feels it is home.

Having worked in restaurants for over ten years, Renee set herself apart in the foodservice industry in Grand Rapids. Renee's reputation and impeccable tableside service then caught the eye of executives for The Amway Grand Plaza, and soon Renee was an opening staff member at The Kitchen by Wolfgang Puck. 

Mazzo, with the seafood and oysters, is a nostalgic reminder of where she is from, and how far she has come. Renee will make you the best "tight espresso" you've ever had, as she has been taught personally by both Wolfgang Puck and Faro Uccello how to execute it with the excellence of a true Italian. 

Juliane Mulcahy
Event Coordinator

Over the past 16 years, Juliane has worked her way through the hospitality industry serving, managing and teaching at the college level. She has worked in restaurants all over the great state of Michigan - from Spring Lake to Muskegon, Grand Rapids, all the way up to Marquette and back!  

Originally from Grand Haven, Michigan, Juliane served at Jack's Waterfront Restaurant throughout college. It was here that she got her first taste of restaurant management. After a few years at Jack's she was invited to be an adjunct instructor at Baker College in Muskegon while still attending Grand Valley State University. Teaching Table Service and Front-of-the-House Restaurant Management to the students in the Culinary Arts Department confirmed her love for food, hospitality and training.

After graduating from GVSU with her Bachelor of Arts in Professional Writing, Juliane decided to continue her career in hospitality. She moved to Grand Rapids as the opening General Manager of Churchill's Bar & Bistro and then joined the Uccello's team in 2008 as the Banquet Manager & Assistant General Manager of the Caledonia location. Juliane has been growing and developing the Banquets & Catering department of Uccello's ever since, and she looks forward to continuing the growth in The Atrium at Mazzo!