John Depascale

John DePascale is American born of Italian descent from Naples, Italy. At the age of 13 John started cleaning at a small restaurant in the Bronx, New York after school. This is where he gained his interest in the culinary arts, and paid attention to the two Italian women Lucia, and Virginia in this small kitchen. From here he went to work for a salumeria, where John learned how to make fresh sausage and mozzarella. At this time John went on to work for the Marriott Corporation, and then to the U.S.V.I., Florida and finally Pennsylvania where he decided to attend the Pennsylvania Institute of Culinary Arts. John stayed in Pennsylvania still working in hotels in various levels of Chef. He became chef of a small Pittsburgh restaurant, until he decided to return to his favorite city, New York. Here in Manhattan, he pursued his roots of cooking with Italian food at the Ristorante Etrusca at the Hilton.

Chef's Recipes :

Vinagrette
Prosciutto & Shrimp Salad with Smoked Yellow Tomato
Lobster & Porcini Ravioli in Seafood Broth

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