Keith Di Lauro
Growing up in a house where the kitchen was the heart of the home, it is no surprise that his passion for food took him to the French Culinary Institute in New York City, where he graduated top of his class in 2002. After graduating he accepted the position of Chef Instructor at Toscana Saporita Cooking School in Lucca, Italy.
In November, 2003, Keith teamed up with Chef Sandra Lotti of Toscana Saporita and Chef Christopher Covelli of L’Uva Restaurant, to prepare a dinner and demonstration for the Italian Culinary Institute in New York City.
After returning from Tuscany in 2003, Keith continued his education at the New School University, Culinary Arts program in New York City, with a specific focus on the catering business. Chef DiLauro began his own private catering in both Connecticut and New York City, where he offers cooking demonstrations, private cooking lessons and catering services.
In March of 2005, Chef DiLauro prepared a dinner and demonstration for the Italian Culinary Institute in New York City, this time representing his own private catering business. In May 2005, he was invited tocater a fundraiser event for St. Johns Well Child and Family Clinic in Los Angeles, CA.
Clients include L’OREAL Paris, New York Model Management, AGA Marketing and Design, Newport News Magazine, NYU Nurses Association, St. John’s Well Child Clinic, Shine Global Inc., plus affiliates of Comedy Central, MTV, and the Julliard School of Performing Arts, plus a following of loyal private clients.
Keith owes much of his careers success to supportive family, friends and continuous teachings through his incredible chef mentors. Also, a special thanks to Henckle knives and John Boos butcher block and cuttings boards for their generous contributions.Chef's Recipes :
Pistachio-Crusted Rack of Lamb with Warm Farro SaladBaked Ricotta with Fresh Strawberries and Balsamic Syrup
Check our Calendar to find out about Chef's Night Demos
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