Exceptional Hospitality.
Unforgettable Flavors.
Meaningful Connections.
My Bella Vita Catering
At My Bella Vita Catering, our vision goes beyond the plate. We strive to create moments that linger, through warm hospitality, unforgettable flavors, and and meaningful experiences that bring people together.
Rooted in tradition and driven by innovation, our team is passionate about crafting events that feel personal, thoughtful, and inspired. We believe in the power of genuine connection and continue to raise the bar by blending timeless hospitality with modern creativity.
Our purpose is simple: to turn meals into memories and gatherings into something truly special.
From immigrant roots to a multi-venue hospitality group, the story of Mickey’s is one of family vision and community-minded expansion. Mickey Senior saw opportunity in an empty beach town; Paul nurtured the tradition; third-generation Mickey elevated it into a family-and-employee-centered enterprise. Together with Justin, the result is a growing hospitality ecosystem—and a legacy designed to last.
Legacy & Family Ethos
In line with Mickey’s legacy of hospitality, My Bella Vita Catering provides one-stop ordering from Mickey’s Italian Deli or VIDA Modern Mexican + Tequila or Salt & Pearl, and partial/full buy-outs of Vida or Salt & Pearl venues. The same core mission applies: our family feeding your family—bringing la bella vita (the good life) to every occasion with exceptional cuisine, heartfelt service, and meaningful connections that extend well beyond the storefront.
My Bella Vita Catering
• VIDA Modern Mexican + Tequila (opened October 2021) is a vibrant coastal cantina, serving fresh, flavor-packed Mexican cuisine with bold Baja influences and craft tequila cocktails.
• Salt & Pearl (opened January 2024) is an elevated seafood & steak restaurant in Redondo Beach. With architecturally nostalgic décor and a curated cocktail program, it offers an intimate, character-filled dining experience.
New Concepts: VIDA Modern Mexican + Tequila & Salt & Pearl
In 2020, Mickey connected with Justin Essman—a hospitality veteran from Baja Sharkeez Group. They shared core values around family, integrity, work ethic, and the philosophy of improving 1% every day. Together (alongside Paul and a growing team), they founded Bella Vita Hospitality—encompassing a family of restaurants and the full-service
My Bella Vita Catering centered on the ethos: “our family feeding your family”.
Bella Vita Hospitality: The Perfect Partnership
Paul’s son, Michael “Mickey”, grew up in the deli and joined full-time after launching his own successful fast-casual burger brand. Rather than overhaul the store, he sought to modernize and expand. Mickey saw the potential to build a true legacy—not just for his family but also for his employees and the community. As he says, he felt “a strong calling to carry on my grandfather’s legacy” while giving back to longtime team members.
Third Generation Visionary: Mickey (Grandson)
Mickey passed the business to his son, Paul Mance, who preserved the old-school formula: Italian classics, generous hospitality and communal tables. Paul remained deeply committed to the original values: taking care of loyal customers and long-term employees, and honoring his father’s legacy. He is renowned for making every visitor feel like part of the family.
Second Generation: Paul Mance (Son)
Michael Angelo “Mickey” Mance was born the son of Italian immigrants. In 1953 at age 22, he arrived in Hermosa Beach with a bold vision: he saw an empty beach community longing for authentic Italian food. Mickey opened a combined market, liquor store, deli and pizzeria that became the first genuine Italian eatery in the South Bay.
Mickey was famous for giving the “Sauce Sandwich”—essentially a slice of bread generously slathered with marinara sauce to local kids or surfers with hardly any money. Mickey would offer them this simple yet heartfelt meal, often free or for just a few cents. His goal was always the same: make sure everyone “eats and leaves happy.”
First Generation: Michael Angelo “Mickey” Mance
Our Heritage & Vision for the Future
Director of Catering ops
Drea Aguilar
Read Bio
Director of Accounting
Amy Happy
Read Bio
Beverage Director
Kenneth Gray
Read Bio
Corporate Chef
Mark Ogren
Read Bio
Owner
Paul Mance
Read Bio
Owner
Justin Essman
Read Bio
Owner
Mickey Mance
Read Bio
Great food starts with great people. Get to know the team that makes My Bella Vita Catering so memorable - serving up flavor, care, and creativity every step of the way
Meet The Team
With two decades of experience in the hospitality industry, Mickey Mance began his journey at his family’s beloved South Bay staple, Mickey’s Italian Deli. At just 21, he co-founded Buddies Burgers, a fast-casual concept in San Diego that thrived for five years. He later returned to the family business full-time, where he helped double its size and expanded his entrepreneurial footprint with the launch of VIDA and Salt & Pearl.
Passionate about giving back, Mickey is a dedicated board member of the axeALS Foundation, raising awareness and critical funds for ALS research through marathons and unforgettable community events. When he’s not working or fundraising, Mickey can be found in the backyard, grilling his favorite steak-and-potatoes meal for his wife and two daughters. Whether it's great food, meaningful connections, or making a difference, Mickey brings heart to everything he does.
Mickey Mance
Justin Essman spent over a decade growing his career with the renowned Baja Sharkeez Restaurant Group, where he played a key role in the success and expansion of multiple restaurant and bar concepts across Southern California. After 13 years—and becoming a partner—Justin took the leap into independent ownership. His first solo venture was VIDA, created in collaboration with Mickey and Paul Mance, followed by their latest concept, Salt & Pearl.
Known for his love of entertaining, Justin thrives on bringing people together through food, hospitality, and unforgettable experiences. He enjoys exploring innovative restaurants with bold food and beverage programs and catching live music whenever he can. His go-to indulgence? The 35oz prime tomahawk steak with peppercorn sauce and scalloped
Justin Essman
Paul Mance has been part of Mickey’s Italian Deli since he was just five years old. Founded in 1953 by his father, Michael, Mickey’s has long been a beloved institution in the South Bay. When his father passed, Paul proudly stepped in to carry the torch—preserving the legacy while continuing to evolve the business for future generations. “This has been my life,” Paul says. “It means the world to us to do everything we can to make it the best it can be.” Now, with more than 60 years at Mickey’s under his belt, Paul is helping expand the family legacy through new ventures like VIDA and Salt & Pearl.
Outside the deli, you’ll find him enjoying the golf course or traveling—especially to Hawaii and Italy to spend time with his daughter and grandchildren. A true family man with a love for great food, rich stories, and a well-placed tee shot, Paul’s favorite dish is a bowl of hearty, flavorful Cioppino.
Paul Mance
Chef Mark Ogren is a seasoned culinary professional with over 30 years of experience in what he calls the “Heart of the House.” His love for cooking began early, inspired by time in the kitchen with his mom and later his high school Home Economics teacher—both of whom led him to pursue formal training at Le Cordon Bleu. Based in the South Bay, Mark has worked at a French Caribbean bistro, explored European-style catering, and served as Executive Chef and Regional Chef Partner at Fleming’s Prime Steakhouse, where he oversaw 13 West Coast locations. It was there he sharpened both his culinary craft and business acumen.
At Bella Vita Hospitality, Mark brings passion, precision, and leadership to every dish. Outside the kitchen, he enjoys snowboarding, surfing, dirt biking, and beach cruising. A backyard BBQ enthusiast, he’s also made appearances on NBC, FOX, KCAL, and Warner Bros.—most memorably teaching the LA Kings’ mascot “Bailey” how to cook lobster on live TV. His favorite dish? The Tomahawk—a prime bone-in ribeye, made to share.
Mark Ogren
With 25 years behind the bar, Ken brings a chef-driven approach to every cocktail he creates—blending flavor, balance, and creativity with ease. His work has earned praise from prestigious brands like James Beard, Fernet, and Tito’s, and he’s collaborated with top culinary talent including Michelin-starred Chef David LeFevre and award-winning chefs Eric Greenspan and Luca Mandarino.
The son of Scottish and Samoan immigrants, Ken grew up on a ranch in Utah, where his love for bold, unfussy flavors first took root. His all-time favorite meal? A fried egg sandwich on Wonder Bread with sharp cheddar and mustard. Outside of work, Ken’s greatest joy is being a dad—his three kids are his world.
Kenneth Gray
Amy brings over 14 years of accounting experience, including a decade as a corporate bookkeeper with Baja Sharkeez Restaurant Group, where she developed a deep understanding of hospitality finance. She went on to help build and structure accounting departments for tech and retail brands like ENouvation and Manduka—broadening her skill set acrossindustries. Now, she’s come full circle, returning to her roots in hospitality to oversee the financial success of Bella Vita.
When she’s not managing the numbers, Amy is managing a lively household in the South Bay with her husband and three children. She’s turned her backyard into a thriving mini homestead—growing fruits and vegetables and raising a spirited flock of chickens. Between tending sourdough and garden beds, she still carves out time for a night out in Riviera Village, where her go-to order is the La Nonna and scallops.
Amy Happy
With 18 years of hospitality experience across the U.S., Australia, the U.K., and Italy, Drea has made a career out of creating exceptional human experiences. Her background spans private members’ clubs, restaurants, events, tourism, short-term rentals, and tech—always with a focus on thoughtful operations and
meaningful connection. At Bella Vita, she brings a global perspective and personalized touch to every catering experience, helping the brand grow while keeping things seamless for clients.
Drea believes food is one of the most powerful ways to bring people together and turn ordinary moments into lasting memories. A passionate traveler and storyteller, she’s always ready to swap favorite destinations or share a great meal. Her go-to dish? A classic spaghetti Bolognese.
Drea Aguilar
From the ocean's freshest catch to sumptuous land-based fare, Salt & Pearl provides an all-encompassing dining experience with a menu that is sure to please.
See Awards
Salt & Pearl
2023
See Awards
Vida is a Baja-inspired modern-day Mexican eatery and bar that holds true to south-of-the-border fan favorites, combined with some creative twists on East Los Angeles comfort foods.
Vida Modern Mexican
2021
See Awards
A family legacy that opened in 1953, Mickey’s Deli has been a staple in the South Bay community where you can find the best Italian cuisine.
Mickeys Italian Deli
1953
Our Award-Winning Restaurants
Contact Us
Let our Concierge Catering Service craft the perfect event menu:
Feeding a crowd of 100 or more?
Order Online
Land & Sea Menu
Order Online
Mexican Menu
Order Online
Italian Menu
Enjoy fast, easy Online ordering
Planning for
fewer than 100 Guests...
See Venue
See Venue
Which venue would you like to explore?
Explore Beachy Keen
This website was designed by Beachy Keen Creative—where strategy, design, and ease come together to create brands as powerful as the work they represent.
Our suite of offers includes:
Ready to make waves?
Our suite of offers includes:
- Website Templates (Showit)
- DIY Brand & AI Courses
- Custom Design Work
Ready to make waves?
Beachy Keen Creative
Site Credit