Giuseppe Furio
Giuseppe Furio was born in Mola di Bari, in the Italian province of Bari. He was passionate about food and cooking from an early age, spending most of his childhood at a small restaurant in his hometown. It was there where he discovered his vocation, and decided to pursue a culinary arts career. His path began at 14 when he attended the Marconi Culinary School, working hard for 3 years to receive his chef diploma. He then moved on to work at Gabbiano, where he acquired most of his knowledge on Southern Italian cuisine. At age 20, he moved to the United States, working his way through restaurants in the Mid West, eventually making Delaware his home. He is presently Executive Chef at Café Mezzanotte.
Chef's Recipes :
Tortelloni with LobsterCheck our Calendar to find out about Chef's Night Demos
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