Rosso Pizzeria & Mozzarella Bar, Santa Rosa, CA logo

Rosso Pizzeria & Mozzarella Bar

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Santa Rosa, CA

Food & Hospitality

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Work Culture at Rosso Pizzeria & Mozzarella Bar

Our Story


Our food is created from fresh, locally sourced, seasonal ingredients. The Tuscan wood-burning oven gives you the true Neapolitan style of crisp, yeasty, wood fired pizza. The wine bar boasts over 100 wines from around the world to pair with the best pizza in Sonoma County.

Our pizzeria & wine bar opened in 2007 in Santa Rosa. Kevin Cronin, a founding partner of Tra Vigne and Mustards Grill in Napa Valley, dreamed of opening a pizzeria that reflected the Italian countryside, where food is created from scratch from local and seasonal ingredients. Inspired by the slow food movement of Italy and local Sonoma County farmers, Rosso was born. Our Tuscan wood-burning oven gives you the true Neapolitan style of crisp, yeasty pizza. The wine bar boasts over 100 wines from around the world. Our Winemaker Wednesday Series showcases some of our favorite Sonoma County winemakers, making this truly a “farm-to-table-to-glass” dining experience.

Our second location, Rosso Pizzeria & Mozzarella Bar opened in 2012 in Petaluma. You will find the same great commitment to local seasonal ingredients, a wood fired oven, and a passion for flavor. Fashioned after the mozzarella bars of Rome, lines form here for fresh, hand-pinched, creamy mozzarella that is made to order! Burrata, stracciatella, and bocconcini frequently pop up on the menu. The house made pastas are legendary in Petaluma, as is the dog friendly patio and Pig & Pints events. The Mozzarella Bar plays special homage to local, up and coming breweries, from the backyards of Sonoma and hosts an “Aperitivo Hour,” from 4 to 6 pm, every day and Magnum Mondays, pouring specialty wines for $4 a glass. Rosso’s “cooking school” often pops up at the Mozzarella Bar, so stop on by.


Our story begins with our team, because it’s not food but people who create your dining experience. What sets Rosso’s staff apart is their reverence for food – a prerequisite to joining our team. Each server is trained in the art of service – schooled in the philosophy that a memorable meal has a beginning, a middle, and an end. They are knowledgeable about the food and wines they serve, friendly enough to put you at ease and attentive enough to ensure that your dining experience unfolds seamlessly.



It takes a village to make a pizza. Our village is populated with farmers. Rosso partners with 40 local farmers and ranchers to provide ingredients of surpassing quality. Like hydroponically grown tomatoes from Kelly Parsons of Parsons Homegrown, or arugula and lettuce from TTT Ranch – suppliers who share our passion and excitement for food.

“Passionate about food, wine and soccer”

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