Pierro’s co-owners Michael Laurenceau and Daniel Fair love hearing people say that their restaurant is reminiscent of a European bistro. Their diverse menu offers classic Italian fare as well as hand cut steaks and seafood dishes. With a diverse selection of wines, you are sure to find the perfect complement to any meal. Pierro’s has also won multiple “Best of” awards and with an Iron Chef, Pierro’s will not disappoint.
The inspiration for the all new Sky Lounge at 217 Pierro’s comes from the theme Vegas-meets-South-Beach, with a European flair. That inspiration is evident in the hand-stitched white and red leather banquettes and in the custom glass mosaic and travertine tile accents. Soaring 16-feet-tall ceilings highlight the Italian blown glass fixtures. A 500-bottle custom built wine rack and floor to ceiling mirrors with cool blue lighting showcase this contemporary lounge. Pierro’s is always innovating, experience Destination Downtown.
Michael Laurenceau
| Since beginning his entrepreneurial career, Mike Laurenceau has helped grow Pierro’s Italian Bistro into a destination location in the Fayetteville community. Before opening his first Pierro’s, Mike was a Computer Programmer and Technical Designer for Nortel Networks. He graduated from North Carolina State University with a degree in Computer Science with an additional focus on Computer Engineering. After four and a half successful years with Nortel Networks, Mike decided to take an intrepid leap and become an entrepreneur. Applying his corporate America experience, he joined his high school friend and expanded the original Pierro’s concept. Throughout the past nine years Mike has owned and operated seven businesses, focusing on making Pierro’s what it is today. He currently owns and operates Pierro’s Italian Bistro in Downtown Fayetteville, the Sky Lounge and the new Pierro’s Express location. Mike continues to help grow the Pierro’s name while always looking forward to the next venture. |
Daniel Fair
Chef Daniel is the Executive Chef and founder of Pierro’s Italian Bistro named after his grandfather, Leo Pierro who came to America from Italy in 1917. After serving 7 years in the US Army Medical Corps, Chef Daniel began his culinary “adventure”. With no formal training, all of his culinary skills were acquired from various chefs from such esteemed schools as The Culinary Institute of America, Johnston & Whales, and Le Cordon Blue, as well as his experiences abroad.
To be a chef has been Daniel’s lifelong passion. He credits learning from others, creating a signature taste, and adapting to the ever changing palates of the patrons to the success of Pierro’s Italian Bistro.
