diff --git a/src/components/sections/FamilyTeamSection.tsx b/src/components/sections/FamilyTeamSection.tsx new file mode 100644 index 0000000..c1034ee --- /dev/null +++ b/src/components/sections/FamilyTeamSection.tsx @@ -0,0 +1,67 @@ +import Image from 'next/image' + +export default function FamilyTeamSection() { + const team = [ + { + name: 'Marco Pino', + role: 'Head Chef & Owner', + bio: 'Third-generation chef trained in Bologna and Naples. Marco brings 20 years of expertise in wood-fired techniques and pasta artistry.', + image: 'https://images.pexels.com/photos/19420186/pexels-photo-19420186.jpeg?auto=compress&cs=tinysrgb&h=350', + alt: 'Marco Pino in chef whites beside the wood-fired oven' + }, + { + name: 'Sofia Pino', + role: 'Pasta Maker', + bio: 'Sofia learned the art of sfoglia rolling from her nonna in Emilia-Romagna. She hand‑rolls every batch of pappardelle and tortellini.', + image: 'https://images.pexels.com/photos/30705635/pexels-photo-30705635.jpeg?auto=compress&cs=tinysrgb&h=350', + alt: 'Sofia Pino rolling fresh pasta dough' + }, + { + name: 'Antonio Rossi', + role: 'Pizzaiolo', + bio: "Antonio apprenticed in the pizzerias of Naples before joining Pino's. He works the oven six nights a week, turning each pie with a wooden peel.", + image: 'https://images.pexels.com/photos/30521745/pexels-photo-30521745.jpeg?auto=compress&cs=tinysrgb&h=350', + alt: 'Antonio Rossi sliding a pizza into the wood-fired oven' + } + ] + + return ( +
+
+
+ The Pinot Family +

Our Passion, Your Plate

+

+ From a small village in Campania to the heart of downtown Chicago, the Pinos have spent three generations perfecting the art of Italian hospitality. +

+
+
+ {team.map((member, i) => ( +
+
+ {member.alt} +
+
+

{member.name}

+

{member.role}

+

{member.bio}

+
+
+ ))} +
+
+

+ "Our family serves every guest like they are ours. That is the Pino promise." +

+

— Lucia Pino, Matriarch

+
+
+
+ ) +} \ No newline at end of file