Ristorante SanGiovanni is owned by the Volpi family; Benthe, Giovanni and their sons Mikele and Daniele. Also Mikeles wife Jeanette is now working in the restaurant.

Papà Giovanni and his two sons all have culinary degrees both form Denmark and Italy. Giovanni worked, before coming to Denmark, at the Hotel Ritz in Paris, at The Dorchester i London and at the Atlantic in Hamburg. Before moving from Italy Giovanni got his culinary experience from Grand Hotel Borromé. Giovanni has earned awards of the Cordon Bleu du Saint Esprit from France and Cavaliere OSSI from Italiy with the title of commandor.

Mikele has, after finishing his culinary degree in Denmark, worked at the exclusive Erling Jensen The Restaurant in Memphis, one star Michelin Ristorante San Marco in Canelli and Hosteria La Frasca in Modena. Mikele is meber of The Cordon Bleu du Saint Esprit with the title of Chevalier. Mikele is now the General Manager at SanGiovanni.

Daniele has, after finishing his culinary degree in Denmark, worked at the one star Michelin RESTAUTATIONEN in Copenhagen,  at Restaurant Marie Louse with Michel Michaud in Odense. In Italy he worked in Siena at The Palazzo Ravizza and on Sicily he was at the trendy and award winning Ristorante Bye Bye Blues. Daniele is a Junior member of The Cordon Bleu du Saint Esprit. Daniele has worked as the executive chef at Trader Vic´s in San Fransisco and is currently working as a souschef  at Vivande in SanFransisco.

Benthe Volpi, The Mamma, has a degree in languages, French, English and German. Benthe has worked at The Catholic Church in Aalborg, at Aalborg University and is a volonteer  for UNICEF and MISSIO. Benthe is awarded the title of "dame" in The Cordon Bleu du Saint Esprit. Benthe handles the administration at SanGIovanni. Benthe has the honour as Cavaliere O.S.S.I of Italy.

Jeanette Volpi, Mikeles wife, has a buisness degree and is responsible for SanGiovannis wineshop, Enoteca, and the companys economics.