Just 2 years after the successful launch of the group's first venue Posto Pubblico, Red Sauce Hospitality introduced another game-changer to Hong Kong's food and beverage scene - FINI'S initially known as Linguini Fini.
FINI'S is rooted in authentic taste infused with local flavours - rustic, homemade Italian cuisine that has room for a little Hong Kong twist without taking away from the meats and sausages that are house-cured, the homepade pasta and the New York style pizza. And consistent to Red Sauce Hospitality's overall philosophy, FINI'S dishes are created where possible using local organic produce and animals sourced from neighboring farms.Join the family
Jay began his career with Red Sauce at Posto Pubblico as a line cook in 2009, quickly moving up the ranks in the kitchen until he became the Head Chef in 2011. Jay has pushed to develop his skills by traveling overseas with Red Sauce’s senior management team on annual trips to Italy and New York and has mentored quite a few of Red Sauce family’s senior cooks & chefs.
Shosti worked in the Hospitality industry for 21 years. She joined Red Sauce Hospitality in 2016 as a Restaurant Manager at Stone Nullah Tavern and eventually the General Manager at Fini’s Wanchai. Successfully helming both brands, she is currently the only female General Manager of Red Sauce Hospitality.
Tangso joined the company in 2016 as a line cook at Linguini Fini. As one of the most reliable kitchen staff, he was assigned to help out other sister restaurants, consequently promoted to sous chef at Posto Pubblico and became the head-chef at Fini’s Wanchai in 2019.
He just earned his diploma professional culinary diploma from International Culinary Institute.