Campania-born in 1986, Achille Sardiello is Restaurant Manager and Head Sommelier at one-Michelin-star Pipero Rome. Voted Best Maître d’Italia 2025 by Le Guide de L’Espresso and Best Restaurant Manager Lazio 2018, he commands a 500-label wine list centred on Burgundy and grower Champagne.
Raised a few kilometres from Mount Vesuvius, Sardiello trained at the hospitality school in Vico Equense, driven by a wish “to tell the story of wine before pouring it.” After coastal stages and work in Rome, he joined Alessandro Pipero’s front-of-house team at twenty-one and soon became his right-hand man, now leading a crew that serves 45 covers with what critics call tailor-made precision.
Since 2012 he has co-signed a 500-reference wine list with the patron, building vertical collections of historic Barolo and artisan Champagne. His “wine to measure” approach maps each label by structure, acidity and length to dialogue with chef Ciro Scamardella’s cuisine.
Believing in the emotional management of service, he maintains that “a guest remembers the energy of a pairing more than its data sheet.” The philosophy earned him the title Best Restaurant Manager Lazio 2018 and, above all, “Best Maître 2025” in Le Guide de L’Espresso, praising his blend of formal rigour and Neapolitan warmth.
Sardiello runs in-house masterclasses on dynamic decanting, service temperatures and non-verbal communication, and coordinates a tutoring programme for young floor professionals with the “Guida Noi di Sala” platform.
Beyond Pipero he has led guest shifts at The Sense Experience Resort in Maremma (2024) and at Eaté in Follonica, exporting the “Metodo Pipero” of meticulous attention and dining-room theatre—most famously the tableside flambéed crêpe Suzette.
