For chef Ottavio Musumeci, running Station Square Ristorante is more than a business – it’s a way to connect with people.
Musumeci, who grew up in Italy and has been working in the food industry since he was 14, purchased the Italian restaurant on Belmont Avenue in 2001.
His journey from Torino to Youngstown has brought authentic Italian flavors and a commitment to hospitality that has helped the restaurant thrive for over two decades.
“I love food and I like people,” Musumeci says, summarizing his approach to the restaurant business.
This philosophy is evident in his interactions with customers, whom he knows by name. “I go to a table, I talk, and I feel the people. I know you, and I can tell what you’ll like,” he says, describing his knack for reading people and making them feel at home.
Musumeci’s path to Station Square began in a kitchen station known as the “hot table” at a restaurant in Torino. There he was the final person to touch a plate of food before it was served to a customer.
“I wipe it off, make it look nice, put a garnish on it,” he recalled of his first restaurant job, a role that sparked his lifelong passion for food.
Eventually, he met his wife, Bridget, a Warren native, who was studying to become a chef.
“At the restaurant I worked at, every three months we’d get new people to come and learn. Then the school called and said they had this girl from Ohio. I didn’t know where Ohio was,” he says laughing.
After getting married and purchasing a home in Italy, the couple relocated to the Mahoning Valley in 1999 to be closer to Bridget’s family when they were expecting their first child.
Musumeci worked at a few local restaurants before purchasing Station Square at the age of 27. Although the transition was challenging, Musumeci saw potential in the restaurant’s Italian focus and location.
“It was a little hard in the beginning because nobody gave me credit. I was 27, and the guy who owned it before was 60. I barely spoke English,” he says.
Despite early obstacles, Musumeci introduced changes that helped the restaurant build a solid foundation. “We improved the menu, improved the place, and now we’re one of the busiest restaurants in the area,” he notes.
Today, Station Square is a popular dining destination, with a menu that combines local ingredients with Italian techniques, including a selection of over 400 wines.
The difference between Italian cuisine in Italy and the United States was a surprise to Musumeci. Traditional American Italian dishes such as chicken parmigiana and spaghetti and meatballs are rarely served in Italian restaurants in Italy, where they are considered home-cooked meals.
“That is stuff your mom would make at home. People don’t go into a restaurant in Italy to eat that because they can get it at home. And it’s been Americanized,” Musumeci explains.
However, he adapted to the local palate while incorporating authentic elements, such as stuffed zucchini blossoms, available in the summertime.
In the restaurant, Musumeci is a whirlwind of energy – one minute he’s chatting up guests, the next he’s whisking a plate of appetizers to a table before disappearing into the kitchen to lend a hand with the pasta. Just when you think he’s paused for a breath, he’s already over by the hostess stand, helping seat a new table.
Musumeci’s commitment to quality extends to catering. Among the venues for which Station Square provides services are the Basilica of Our Lady of Mount Carmel, Stambaugh Auditorium and the Metroplex Expo Center.
Managing a team of 66, Musumeci acknowledges that finding reliable employees remains a significant challenge.
“Just to give an example, last week I interviewed five people. I hired four. Nobody showed up,” he says.
In addition to a loyal staff, Musumeci’s leadership has fostered a close-knit team atmosphere.
Chef Stefano Eicesare, who has worked at Station Square for 14 years, brings a salad to the restaurant floor to offer some to Musumeci, in case he’s hungry. “Stefano is like my son,” Musumeci says.
Eicesare, who started working at Station Square when he was 21, has grown under Musumeci’s mentorship.
“I’ve been cutting vegetables, doing the chicken. I learned sauteeing, deep frying,” he says.
The restaurant’s family-like atmosphere is echoed by longtime server Naomi Roberts, who marked her 30th anniversary with Station Square in March.
Originally planning to retire, she decided to stay because of the connections she has with both the team and the patrons.
“This is my family. This is my life,” she says. “I have no plans to retire.”
A self-described “people person,” Roberts finds joy in connecting with guests. “I love people. I love to talk to people. You treat people the way you want to be treated when you go out to eat.”
Operating a restaurant has also come with its own set of industry challenges. Rising costs of goods and labor have effected the bottom line, Musumeci says.
“Food cost is up. And labor is up. Especially labor,” Musumeci says.
While more diners are opting for carry-out, those who dine in are often more conservative in their spending, perhaps ordering a single glass of wine instead of a bottle.
“The average check is lower,” he says.
Musumeci has expanded Station Square’s brand by selling retail products, including sauces and wines. His sauce, bottled at Summer Gardens in Boardman, is available locally and in Akron and Cleveland. The restaurant’s private-label wine, made with grapes from Napa Valley, is sold at local Giant Eagle stores.
As Station Square approaches its 40th anniversary in 2026, Musumeci is already planning a celebration.
“Not many restaurants last 40 years. Most restaurants close in a few months,” he says.
It’s hard work though.
“People want to own a restaurant. But it’s not easy. It’s hard because there are so many moving parts. There are hosts, servers, bartenders, managers, dishwashers, busboys, cooks, fry cooks, cleaners,” he explains, reflecting on the complexity.
Looking back on his journey, Musumeci is proud of what he and his team have achieved. Although running a restaurant has demanded sacrifices – he spent the first 10 or 12 years seldom seeing his children because of long hours – he has built a place where people feel at home.
As Station Square looks toward its future, the theme that bookends its story remains clear: At the heart of it all, Ottavio and his team simply like people, and that genuine connection has been, and continues to be, the restaurant’s secret ingredient.
“You have to talk to the people the way you want to be talked to,” Musumeci says. “You have to treat the people the way you want to be treated.”
Pictured at top: Ottavio Musumeci of Station Square Ristorante poses in the Belmont Avenue restaurant.