Salvatore Esposito

Chef Salvatore Esposito, formerly Head Chef at the Naples landmark, La Fazenda, and a member of Italy's prestigious Federazone Italiana Cuochi, has brought his renowned culinary talents to his own New York restaurant, Ottimo.

In his few years in New York City, Salvatore has cultivated an ardent following, first at Quattro Gatti and, before opening Ottimo, at La Pizza Fresca. At "Fresca", his authentic Neapolitan dishes received glowing reviews and Salvatore was selected by The James Beard Foundation as on e of their ten best Italian chefs.

For Salvatore, opening his own restaurant in his adopted home of New York City fulfills a life-long dream. At Ottimo, his gregarious personality and Italian charm are sure to be much in evidence as her showers his customers with hospitality, samples of special treats and suggestions of particular Neapolitan dishes they might enjoy. From the start, Salvatore displayed the talent and dedication that would eventually lead him to the top of his profession. As apprentice to some of Italy's most respected chefs, he devoted 18 hour days learning his craft and the secrets of the most authentic Neapolitan cuisine. As a young man, he was appointed to the prestigious position of line chef at Naple's famous Rubino Ristorante.

Given the opportunity to show his full talents as a chef, he moved to the restaurant, Cassa Rossa Torre Greco. Four years later, with his reputation having grown, he became head chef at La Fazenda, often called the "gastronomical jewel of Naples".

His appointment to the Federazone Italiana Cuochi confirmed his status as a true master of Neapolitan cuisine. In addition to the citation by The James Beard Foundation, Salvatore has been the subject of numerous articles and glowing reviews in the New York newspapers and magazines.

Chef's Recipes :

Torta Caprese

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