Enrico Di Nardo
Born in the Bronx, Enrico began working in the "Family Business" at an early age in one of the many restaurants his father owned & operated throughout the tri-state area. Having spent his childhood and adolescent years exposed to the restaurant business, Enrico learned that in a family restaurant "nepotism" meant you worked twice as hard for half (or none) of the money. Naturally, a strong interest in cooking and experimenting with foods developed throughout the years. Enrico recalls many enjoyable food memories as he worked his way through the ranks of the kitchen. Realizing first hand the intense physical and emotional demands of the restaurant business, Enrico decided to pursue a different path after high school. His natural inquisitiveness pushed him to pursue a degree in Engineering from Manhattan College in New York. In the midst of his studies he realized that food was his true calling and left engineering to pursue his career as a chef, simultaneously obtaining a Bachelors degree from Pace University in Business Administration. Trained in both traditional and contemporary Italian cuisine, Enrico has consistently tried to expand his skills and knowledge by frequently attending professional development seminars and events in New York and Milan. He is a graduate of the Italian Cuisine Program at the Culinary Institute in Hyde Park as well as has attended numerous culinary programs at the New School University in New York City. Enrico is the instructor of Italian Cooking for Chappaqua Continuing Education as well as a frequent guest chef at Bloomingdales and Nordstrams. His extensive list of catered clients includes The Rockefeller Group, Museum of Modern Art, Grey Line Tours, and The Frank Lloyd Wright Conservatory to name a few.
Today, Enrico along with his father Silvio and brother Michael own two restaurants in Westchester, Il Forno Trattoria and Silvio's Ristorante. As Executive Chef of both restaurants, he practices a hands-on approach, ensuring a truly personal and enjoyable dining experience for his guests. The extensive menu at both restaurants ranges from simple fresh antipasti, homemade pasta, and the freshest seafood to specialties such as tripe, osso buco, baccala and ostrich.
Chef's Recipes :
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