Tony DiSalvo

Born and raised in the heart of Italy, Luigi Diotaiuti has cooking in his blood. The degree he received at the Culinary School of Maratea marked the first step in the making of a great Chef.

Tony DiSalvo has lived, worked, and cooked in New York his entire life. His grandmother and his father, both from Sicily, inspired him to cook as a child. He worked summers as a prep cook, beginning at the age of 14. When he was 19 years old, he graduated from the Culinary Institute of America and started cooking for an impressive variety of famous chefs and restaurants, including Tom Colicchio at Gramercy Tavern; Vong; and JoJo.

For the last four years, he has worked for his mentor Jean Georges Vongerichten at his restaurant Jean Georges, where Tony became the chef de cuisine in January. His signature dishes include seared gulf shrimp with butternut squash juice and sage agnolotti, terrine of foie gras with pickled mango and warm ginger gelée, and lamb loin with lemon confit, tomato and zucchini focaccia and wild arugula salad.

He currently resides in Westchester with his wife Andrea, and he enjoys traveling to France and Italy, countries that have both deeply influenced his cooking.

Chef's Recipes :

Bresaola, Arugula and Pear Salad with Poached Pear Sorbet

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