Sirli, manager of the Rocca al Mare Da Vinci Pasta and Pizza restaurant, has been working at different Da Vinci restaurants for already 17 years. Actually, Sirli was asked to join the team of the very first Da Vinci restaurant that at that time was in the Viru Centre. 

Õnne-Liis, manager of the Kristiine Da Vinci restaurant, has been working in Da Vinci for nearly six years. However, her Da Vinci journey started in Pärnu instead. “When a new Da Vinci was soon to be opened in Pärnu around 6 years ago, my former employer Hanno (current manager of the Pärnu Da Vinci) rang me up and asked me to become a shift manager in the new restaurant."

Heili works as the manager of the Järve Center Da Vinci, having worked at Da Vinci for more than 8 years. In 2014, Heili began his career at Rocca al Mare as a customer service representative. "Da Vinci was my first full-time job, and when I applied, I didn't even know exactly what it was," he admits. When at one point it turned out that Da Vinci would also open a restaurant in Järve, Heili felt that he had gained enough experience as a waitress and wanted to try his hand at the managerial position.

Da Vinci’s partner and the manager of the Pärnu Da Vinci restaurant, has been working in Da Vinci for more than 10 years. Nevertheless, every day there are new and exciting things to deal with. Hanno admits that before coming to Da Vinci he could not stand pasta dishes and knew nothing about Italian cuisine, but today he is a great Italian cuisine admirer and can value the pure and fresh tastes common to Italian dishes.

Reeli jäi 7 aastat tagasi silma esimesele Tartu Da Vinci juhatajale, kes tundis juba siis, et seda pärlit ei saa minema lasta. Nõnda algas Reeli karjäär teenindajana, üsna peagi vahetusvanemana ning tänaseks on ta Tasku Keskuse Da Vinci juhataja.

Da Vinci kontseptsiooni looja ja kontsernijuht Rain on Da Vinci ettevõtte eesotsas olnud juba 17 aastat. Tegelikult saigi Da Vinci lugu alguse Raini ülikooli lõputööst, kuhu sai kirja pandud Da Vinci pasta & pizzarestoranide algne kontseptsioon. Aasta oli siis 2003. “Ma ei oska öelda, kust tuli mõte toitlustusvaldkonda siseneda, aga igatahes kuskilt see tuli,” meenutab Rain tollast otsust. “Ostsin Amazonist kokku kõikvõimalikud restoranijuhtimise teemalised raamatud ja tegin asjad endale selgeks.”