He was named “Best New Chef” by Food & Wine magazine, “Sexiest Chef” by People magazine and was the first chef to appear on the cover of Gourmet magazine as “America’s Most Exciting Young Chef”. At the age of 20 he worked in the kitchens of legendary chefs around the world. His passion for cooking led him to study at the Culinary Institute of America and Boston University, where he graduated early to pursue his culinary career. Growing up in Queens, New York, DiSpirito’s love of food began at a young age, where his mother taught him how to make simple and magnificent meals using only a handful of real foods. Rocco also delighted customers by presenting his signature Peconic Bay Scallops & Uni dish, first served in his acclaimed 3-star restaurant, Union Pacific, which has been a culinary hotspot in New York for many years. Offering exquisite, fresh, organic, locally sourced and gluten-free meals, its famous comeback to restaurant cuisine has received praise, including a notable 2-star New York Times review. As a chef, he reinvented a menu of healthy and indulgent options, spearheaded a visual redesign of the dining room, and elevated the kitchen with an expanded open bar and new Binchotan-fired Josper grill from Spain. Recently, DiSpirito brought his creative vision and culinary talents to the iconic Standard Grill restaurant at The Standard, High Line. Rocco DiSpirito is a James Beard award-winning chef, champion of the healthy lifestyle and author of the New York Times # 1 bestseller who is dedicated to proving that healthy and delicious are not mutually exclusive.
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