Associazione Italiana Chef
Crafted with Love
An organization made up of Italian culinary chefs upholding the strongest values of Italian cuisine abroad.
We have created a network of Italian distinguished chefs to share ideas, cooking techniques, knowledge, and employment opportunities in NYC
Money raised through fundraising events will go towards scholarships for Italian culinary students, research of authentic artisan foods imported from Italy and to promote the true Italian dining experience in NYC.
L'AICNY e' apartitica, indipendente e senza finalita' di lucro
1) Rappresentare sul territorio di New York coloro che si dedicano all'attivita' culinaria professionale, creando occasioni di incontro e dibattito su problemi della categoria, favorendo una migliore conoscenza e cooperazione tra tutti i soggetti che operano nel settore.
2) Promuovere, autonamente e in collaborazione con altri enti, tutte le iniziative che contribuiscono alla conoscenza e alla diffusione della cultura gastronomica dell'Italia e in particolare dei prodotti della ristorazione.
3) Approfondire le conoscenze tecniche di cucina, predisponendo, direttamente o indirettamente, ricerche, studi, applicazioni, dibattiti e convegni su temi di generale interesse del settore della ristorazione di qualsiasi ambito e grado coinvolgendo a tal fine l'attenzione degli organi di formazione e cultura (Consolato, Italian-American Chamber of Commerce, Ministero del Commercio Estero e scuole alberghiere)
4) Ottenere dalle pubbliche amministrazioni o da privati il riconoscimento morale e l'aiuto necessario per poter perseguire, anche attraverso fondazioni scopi di pubblica utilita', assistenza e solidarieta' sociale a favore della categoria.
5) Creare un network di lavoro tramite il nostro website e il nostro Facebook page per la ricerca del personale sia come offerta sia come richiesta di lavoro.
Possono aderire all'AICNY tutti gli chef , che si dedicano o si siano dedicati professionalmente all'attivita' culinaria.
Gli associati sono tenuti a prestare la loro opera per il raggiungimento degli scopi,
devono mantenere un comportamento decoroso e deontologicamemente corretto nei confronti di tutti gli associati
405 Park Avenue, Suite 802
New York, NY 10022
L’ASSOCIAZIONE ITALIANI CHEF NEW YORK è stata istituita per mantenere vivo l’interesse per i prodotti alimentari italiani e la cucina Italiana in New York. AICNY è aperta a Chef professionalmente coinvolti e interessati ai prodotti italiani e di cucina italiana
Piena adesione è riservata agli Chef professionisti con un background Italiano e/o di lavoro. l’iscrizione è aperta a Tutti gli Chef Professionali sul territorio di New York che hanno un interesse nella cucina e ospitalita' Italiana.
La AICNY è completamente registrata con le autorità Statunitensi come autonoma & apolitica
È gestito da un consiglio di amministrazione regolarmente eletto dai membri. La AICNY è stata fondata nell Aprile 2015 e al momento conta 200 membri. E’ molto attiva nella promozione di arte culinaria attraverso promozioni, manifestazioni, seminari, programmi TV, studi, convegni e scambi culturali.
The ITALIAN CHEF ASSOCIATION NEW YORK was established to maintain interest for Italian food and Italian cuisine in New York. AICNY is open to professional Chefs involved and interested in Italian products and Italian cuisine.
Full membership is reserved for professional chefs with an Italian background. Membership is open to all professional chefs on the territory of New York who have an interest in cooking and Italian Hospitality.
The AICNY is fully registered with the authorities as autonomous, apolitical, non-Union, professional track representative. Is managed by a Board of Directors elected by members. The AICNY was founded in April 2015 currently with 175 members. It is very active in promoting Italian culinary art through promotions, events, seminars, TV programs, studies, conferences and cultural exchanges.
Questo e' l' elenco dei Chef Professionisti Italiani che sono associati all' AICNY dalla data della sua fondazione
Michele Mazza was born in a little village called Torre Del Greco, just outside of Naples, Italy along the Amalfi coast. It was here where he cooked with his mother at an early age and fell in love with the indigenous ingredients of his birth country. Young Michele’s curiosity took him into the local markets of his coastal town where his education began and his interest flourished. He formalized his education at the Italian Culinary School in Genoa. He then joined Costa Italian Cruise Line where he embarked on his culinary journey as a chef around the world for 10 years.
In 1980, Michele settled in America and began his family. At this time, he created Classico, a prominent restaurant on the North Shore of Long Island where he was Chef/Owner for many years.
In 2003, he joined Il Mulino as their Executive Chef, opening their 18 locations. He now enjoys the position of Corporate Executive Chef as he utilizes his passion and his expertise in achieving and maintaining excellence in all of the locations.
Fortunato Nicotra arrived in New York City to work for celebrity chef Lidia Matticchio Bastianich in 1995. Hired as her Executive Chef of the famous flagship restaurant, Felidia, the restaurant earned three stars from Ruth Reichl from the New York Times only three months after his arrival. Again in 2006, Frank Bruni wrote a second raving review with a three-star rating. Wine Spectator named Felidia one of the “Top Ten Italian Restaurants in the United States” in 1998, and in 2008 Jerry Shriver of USA Today named it number #2 in his end of year round up of restaurants around the world.
Nicotra earned his first Michelin Star at the young age of 23 at the Villa Marchese Restaurant in the beautiful seaside town of Milazzo, Sicily. Although Nicotra is Sicilian by birth, he grew up in Torino where he completed his culinary degree at the prestigious Hotel and Restaurant School prior to working in several restaurants in northern Italy and then in Sicily where he left his mark. Prior to Nicotra’s 30th birthday, he ran two one-star Michelin stars — Villa Marchese and Villa Esperanza — simultaneously. In 1994, the Accademia Italiana Della Cucina granted one of his meals “Dinner of the Year” in all of Italy.
In addition to being featured in publications such as New York Magazine, Fine Cooking, Wine Spectator, Wine & Spirits and Food Arts, Chef Nicotra has appeared on several television food segments including six episodes of Lidia’s Italy and Lidia’s Family Table. In 2007, he appeared on Food Network’s Iron Chef where he battled Iron Chef Morimoto. He prepared several meals for Pope Benedict XVI during his visit to New York and has conducted cooking demonstrations and meals outside of Felidia for organizations such as De Gustibus and the Culinary Institute of America.
He lives in New Jersey with his wife, Shelly, a producer of Lidia’s Italy, and young children, Alex, Julia and Luca. He is proud to say that his children thrive on extra virgin olive oil and although still go through phases, eagerly eat artichokes, green beans, tomatoes, Boston lettuce, Romaine and mache — especially when grown from their very own garden.
Chef Odette Fada always knew that she wanted to become a chef. Growing up in Brescia, a city 90 miles outside Milan, she would make pasta and risotto using vegetables from her family garden and crostate using her mother homemade jams. She loved to cook and bake for all five of her brothers and sisters. At age 13, already passionate about cooking as a career, Chef Fada remembers persuading her parents to allow her to attend the Instituto Professionale Alberghiero at Iseo Lake in Lombardy, the prestigious training school for the culinary and hospitality industry. After the graduation, Chef Fada helped her brother open a trattoria in Brescia. She then moved on to work at some of Italy highest rated restaurants, including Ristorante Castello Malvezzi in Brescia, Ristorante Vissani in Baschi and Convivio Vissani in Rome. While working as chef de cuisine at Convivio Vissani, she met the late Italian restaurateur Mauro Vincenti, whose Rex Il Ristorante in Los Angeles had already become one of the most famous and innovative Italian restaurants in America. Vincenti was so impressed with the young chef abilities that he asked her to come to California and take over as his chef. For the next five years Chef Fada shared her style of refined regional cooking and earned Rex accolades from both customers and the media, including the Los Angeles Times’ highest rating. She also created high-profile dinners for the entertainment industry, such as the Grammy Awards dinners for over 1,000 guests each time, for which she was responsible three years in a row. In 1996, Chef Fada joined San Domenico NY as the Executive Chef and garnered culinary acclaim including being named one of the best Italian Chefs by Wine Spectator, and the winner of the White Truffle Competition in 1999. When San Domenico NY closed its doors on Central Park South in June 2009, Chef Fada helmed the culinary operations for San Domenico Events, a full-service catering company launched simultaneously with the restaurant? closing. In September 2009, Chef Fada returned as Executive Chef to SD26, location on Madison Square Park North. Her unique culinary style is characterized by intense, pure taste and a celebration of regional Italian dishes, presented with her trademark simplicity and elegance. In May 2010 the working relationship between Chef Fada and Tony May ended but not the friendship and the mutual respect. Since then Odette Fada has worked as consulting chef for two of the major Italian pasta companies and for restaurants in NYC and vicinity. In 2016 Chef Odette started a collaboration with Castello di Ugento, a huge project that sees her in vest of instructor for CIA master course in Italy and coordinator of all food and beverage program for the restaurant of the boutique hotel in Ugento (Lecce)
Born and raised in Roncegno, a town in the province of Trento, Italy, Chef Bebber developed a passion for culinary pursuits at a very early age, inspired by his father, an avid cook, and older brother, who remains a chef in Northern Italy to this day. Chef Bebber is thrilled to join the Maccioni family legacy with his new position as executive chef at Sirio Ristorante New York. He looks forward to putting his own twist on the restaurant’s seasonal Italian cuisine and catering to the crowd he knows so well. Never one to shy away from rolling up his sleeves, Bebber is eager to get to work in the kitchen alongside a fantastic team. When he’s not honing his culinary skills, Bebber enjoys downhill skiing, snowboarding, spending time with his wife and playing sports with his three young sons.
SILVIA BARBAN was born and raised in Northern Italy where she learned to combine its cuisine rich in butter, cheese and olive oil with the fresh tastes of her mother's southern Calabrian heritage. From "E.Maggia" Stresa culinary school, Barban began to find her way in the kitchen of the Maestro of Italian cuisine, Gualtiero Marchesi. She worked as a pastry chef, learning to cook modern and traditional dessert for Giancarlo Perbellini, and later moving into the kitchen as chef de partie. In 2012, she made the move to New York for the opening of Giovanni Rana Pastificio e Cucina. She was originally meant to be a part of a three month consulting team, but stayed on as sous chef, relishing the opportunity to work in Manhattan. After two years, Barban received an offer to become executive chef at Aita in Brooklyn, and has directed the restaurant using fresh local produce to create traditional and modern Italian dishes from her native Italian heart. Now is the Executive Chef and co-owner of LaRina Pastificio & Vino a pasta focus restaurant in the heart of Fort Greene. In 2016, she competed in Season 14 of Bravo's TOP CHEF.
It all started with what seemed like a simple decision. Sandro’s father gave him the ultimatum of either continuing his studies or going to work. He started washing dishes and peeling potatoes, working his way up in the kitchen of Ristorante Cacciani ( Frascati – Rome). On his 17th birthday he became sous chef to the renowned Franco Carbonari. Just a few days short of his 21st birthday in 1968, he won a first prize at the prestigious Circolo della Stampa in Milan. In presenting him with his award, the dean of Italian food critics, Vincenzo Buonassisi said, "given the opportunity, you will, one day, bring a whole new dimension to the thousand year old tradition of Italian cooking. After working at Cacciani, Sandro was ready to open his first restaurant, D'Artagnan, named in memory of the great Dumas hero who, in one of the chapters of the The Three Musketeers, outlined a dessert recipe with 20 pounds of ingredients and a quart of liquor. D'Artagnan was a success, featuring a variety of innovative dishes that were to become Sandro signatures: risotto with strawberries, salads made with fried tulips, penne with a sauce of vodka. He also excelled with the more familiar presentations of roast meats and fowl, homemade pastas and soups. The olive oils were seasoned as were the vinegars and the fiery grappas - with garlic, rosemary, chili peppers, oranges, peaches, bananas and raspberries.In 1984 while attending the GRI (Gruppo Ristatori Italiani) convention in Parma, Italy, Tony May, GRI's chairman, owner of San Domenico NY and a long-time friend, offered Sandro an opportunity to open a restaurant in New York City. The original Sandro's, which opened in 1985, was an instant success, introducing both Sandro and authentic Italian cuisine to New York City.For seven years, Sandro drew people to his restaurant with dishes then unheard of to New Yorkers. USA Today considered Sandro’s to be one of the top 10 new restaurants in America.When Sandro's closed in 1992, Sandro consulted for restaurants like Nello’s (NYC),Coco Pazzo (Chicago),il Buco (NYC), and Sapore Di Mare (Hamptons). He moved to the Caribbean where he opened an eponymous restaurant and enjoyed the island life with his family. After a hurricane destroyed the restaurant, he returned to New York to open Sandro's on Ninth Avenue at 22nd Street. In the spring of 2007, Sandro came full circle with the opening of his fourth restaurant on East 81st Street. The restaurant, serving Sandro's signature Roman-style cuisine, is a favorite to both New Yorkers and Italian food lovers everywhere
Born in Orsonga, a small town in Abruzzo, Italy, Rocco Sacramone came to the United States in 1970. At the age of fourteen, after school he worked as a dishwasher at an Italian restaurant, which was the beginning of his culinary journey. During these early years his mother Tina, an excellent cook herself, would discuss food and teach him about the cuisine from their hometown. It was at this time that Rocco began to respect and love the art of cooking. As his interest in the industry developed, so did his job opportunities which led to a position in management where he learned the many other aspects of the restaurant business.
Rocco always had a close relationship with his mother who cooked for her own family from an early age. Over the years, preparation of delicious food became Tina’s passion, thus when Trattoria L’incontro opened its doors, it was an obvious choice that Tina should be part of this new exciting restaurant and she climbed on board to help with the kitchen staff and prep work. This gave Rocco the opportunity to spend more time creating new dishes while still maintaining the traditional recipes that he knew and loved.
As a chef, Rocco maintains a well-organized kitchen and staff. As a restaurateur, his demand for front of the house excellence in service, he has left no stone unturned. The staff is amiable and highly trained professionals, who like Rocco himself, take nothing for granted.
Chef Luca Casadio, honored by the Chefs of America as a member of its “America’s 2000” list. Mr. Casadio cut his teeth at three-Michelin starred restaurants in Italy and France, as well as notable establishments in New York City and across United States. Born in Ravenna, Italy, Mr. Sasso and Chef Casadio began their decades-long friendship and professional collaboration when Pietro employed Chef Casadio’s wife at his Manhattan-based restaurant venture, “Sasso”, in the mid-nineties. Chef Casadio is a master at hand making Italy’s pièce de résistance—pasta. However, his palate highpoints his predilection for fish, meat and vegetables within the Italian triad principle of quality, freshness and simplicity.
Executive Chef and Managing Partner Maurizio Marfoglia, industry veteran of Manhattan's renowned Coco Pazzo, will wield his culinary expertise in adapting the Tutto taste to the Miami menu, continuing the tradition of excellence that has been the gastronomic foundation of the restaurants' success.Having studied under the inspiration of her mother Donna Karan, Gabby Karan De Felice, the creative director and designer of the Tutto Il Giorno brand, will apply her family's design sensibility to the new Miami installment. As she has done with the restaurants' Southampton, Sag Harbor and Tribeca locations, Gabby will be in charge of conceptualizing and executing the look and feel of the space in into an environment that's chic, comfortable and intimate.
“Arrived in New York City carrying a suit case packed with 45 knives, in love with the city skyline and the promise the Big Apple held, he came ready to cook.
Raffaele’s culinary journey to America began in the rustic town of Alghero, Sardinia. He studied at the Culinary Professional Institute of Hotel and Restaurant Management and spent his summers working at 5 stars Restaurants Hotel Corte Rosada and Baia di Conte. After his graduation, he joined Princess Cruises Lines, sailing to Alaska, Australia, Europe, India and the Caribbean. One fateful morning approaching port on the Hudson River, Raffaele knew he found his home. He returned to Sardinia and told everyone of his decision to move to Manhattan.
Once in New York, he started working at Giovanni 25 a cozy uptown restaurant. He honed his skills as chef de cuisine and learned the inner working of the New York restaurant scene. He later joined the staff of Baraonda restaurant as Executive Chef. Four years later, he opened his own restaurant, Osteria del Sole, in a quiet section of Greenwich Village as a tribute to his homeland island of Sardinia. Raffaele treats food as a Celebration, he sings the praises of fresh ingredients, simply prepared, blending only the best Italian ingredients with his favorite cooking style, “A la Minute” Raffaele attributes the intensely flavored , enchanting, succulent dishes he prepares to the rich culinary tradition of his ancestors.
From Michelin-starred restaurants in Europe to a celebrated farm-to-table Italian restaurant in Napa valley, California,Trieste born Chef Riccardo Bilotta honors his Italian roots and passion for lending a creative cuisine.
At the age of 15, Riccardo was sought out by a restaurant owner who admired his work ethic and ease around the kitchen while working as a dishwasher. He suggested Riccardo go to culinary school and shortly after, Riccardo enrolled in the Centro Turistico Alberghiero I.A.L in LignanoSabbiadoro, Italy, where he got his diploma in the culinary arts.
Riccardo then began his culinary trajectory over ten years ago, taking him through some of the best known establishments in Europe and America, including two Michelin star and Relais & chateux Il Pellicano in Porto Ercole, Italy, Three Michelin starred El Cellar de Can Roca in Girona, Spain (nominated number one best word restaurant in the last 4 years), 2 Michelin star La Broche in Madrid, 2 Michelin star Zaranda and most recently A Voce Columbus , acclaimed restaurant in New York, where he served as Executive Chef.
Riccardo’s refined, modern New American and Mediterranean dishes combine classical and innovative techniques and the finest seasonal ingredients, a style that he plans on bringing to his newest position as Executive Chef at in New York City.
Riccardo is fluent in Italian, English, Spanish and French. Adie-hard NY Knicks fan, Riccardo and spends his time off watching basketball games and playing soccer.
Chef Erminio Conte is a native of Italy and has studied and perfected his art throughout Europe before coming to the states. Here he worked in New York City as Executive Chef for some of the top restaurants in the city such as Barolo, Acquapazza, Cellini, and Fiorini. Now he is delighted to bring his expertise across the river to enchant the citizens of New Jersey!
He emphasizes his cuisine with fresh and flavorful ingredients that artfully combine to acquire an exquisite taste to each of his dishes. In addition, our specially selected wine list features hard to find selections that are a perfect compliment to his cuisine. As passionate as his culture is known to be, he applies his passion to his art every day he steps into his kitchen. “I do this for love” he says with a smile and a little Italian flare, as he begins to prep for his busy day at Acanto.
Executive Chef Matteo Bergamini from North Italy, in Toscolano Maderno on Lake Gard
BIO in Progress
Carlo Bigi: My family used to own a restaurant in Torino, the main city in Piemonte, so I was very fortunate to be able to have access to great food and amazing dishes all the time. For very special occasions, when the entire family was gathered, my father would cook fritto misto alla Piemontese [a selection of pan-fried items], which includes fruits, vegetables, different cuts of meat, offal, etc. I didn't really learn how to cook with my family, but I understood what the flavors are and what I love in a dish. I learned from my dad that sweetness in a dish can come from a single carrot, and a few drops of vinegar can completely change a dish. I'm happy that I can share my region and my land with other people, so they can experience a little bit of culinary history and traditions of Piemonte.
Patrick Nuti prepares southern Italian regional dishes “that are unmarred by fussiness or pretension,” as Eric Asimov wrote in The New York Times. As for Zagat, its troop of citizen-eaters praised the restaurant’s “inventive” southern cooking and “superb wine list.”
At the more casual Canapa, Nuti serves pizzas, antipasti, and pastas that Gotham magazine calls “ideal for the sexy neighborhood crowd and downtown visitors alike.” Together, the restaurants work in unison (they share the same kitchen), offering New Yorkers deliciously rustic, yet sophisticated Italian cuisine.
After he spent a summer working at his uncle’s restaurant when he was 12, Nuti knew that he wanted to become a chef. A native of Florence, he attended the L’Aurelio Saffi Hotel School. At 20, he was named sous-chef of the world-renowned Cibreo in his hometown. A year later he was promoted to executive chef, a job he held for five years. Nuti left Florence to go to Japan, where he opened the Tokyo branch of Cibreo. Later, he spent time in Denmark, working as executive chef at Rugantino.
When he arrived in New York City, Nuti landed a job as chef at Savore in Soho, then spent four years at Pino Luongo’s Tuscan Square as chef de cuisine and executive chef for corporate events. In 2002, Nuti partnered with Antonio Bellomo, a compatriot, to create Petrosino. “Its charms are mostly straightforward; its
cuisine hearty,” Frank Bruni recently wrote in The New York Times, adding “I really like the food here.” And in July of this year, the partners opened Canapa, which is already “spreading the success of their next-door neighborhood favorite, Petrosino,” according to Mark Rifkin in New York Resident.
Matteo Calciati moved from Milan to join fellow Italians (also from Milan), owners Paolo Rossi and Matteo Niccoli at Giano. His previous experience has taken him from Lake Como to London and Africa in his quest to perfect his culinary technique, with extensive experience in the specialty restaurants of Milan
Chef Vincenzo Garofalo was born in Avellino in the Campania region of Southern Italy. He grew up in his grandfathers bakery which initiated his passion for bread, pizza, desserts and where he learned at an early age that quality food was essential to good living. Growing up he watched his family make homemade pasta, fresh jams, extra virgin olive oil, wine, and grow fresh produce. This all contributed to his love of food. After finishing culinary school he worked in some of the finest restaurants like Osteria Nonna Rosa in Vico Equense and Il Pellicano in Porto Ercole. He moved in New York City in 2013 where he was the Executive Sous Chef at Sirio Ristorante at The Pierre Hotel and then the Chef de Cuisine at the legendary Le Cirque restaurant in New York City. Vincenzo's style is attached to the traditional recipes with a contemporary twist. Today, he his the Executive Chef at Da Claudio restaurant in New York City
Living in New York for many years (by 1999 he had already proven his Italian skill in Woody Allen's Kitchen and Robert de Niro's restaurant), Mirco has not lost the cheerful accent of his people and birthplace in Northern Italy's Emilia Romagna region, which overlooks the sea and is famous for its beaches, as well as its culinary delights. His resume of pots and pans has almost the thickness of a telephone directory and is doted with stints in prestigious restaurant and cities, starting in Paris during mid-90s, then moving on to London, Monaco, Milan, Los Angeles and New York ~just to name a few. What's Mirco's recipe? It's always the same: authenticity of the traditional cuisine, quality of ingredients, perfection in preparing. Moreover, a great dedication based not only on his professionalism but also his innate passion.
Pecoraro Francesco nato a Filaga il 20.04 . 1971 . Diploma conseguito all'Istituto Alberghiero di Stato di Pallavicino ( PA ) . Tecnico alle attività alberghiere. A 12 anni comincio ad esercitare la mia professione " da Giacomino " a Filaga . Da 14 anni fino a 20 esercito in hotel stagionali : S.Vito lo Capo , Alagna Valsesia , Rimini , Riccione , Frontignano di Ussita . Per 26 anni vivo ed esercito a Rimini e negli ultimi 7 anni gestisco un ristorante Castello di Albereto ricevendo nel 2010 il premio come ristorante dell'anno. Il 18 dicembre dello stesso anno essendo anche vegan chef incontro indelebelide con la più grande artista e cantante italiana Anna Oxa . Nel 2011 approdo a S.Remo come chef personale suo e del suo staff. Da due anni circa vivo ed esercito a New York . A Oyster Bay apro con i miei due partners un AUTENTICO ristorante italiano ricevendo il premio per il migliore dessert presentato : stracchino cheese mousse with honey and white truffle. La mia cucina è in eterno mivento....
classe 1962,originario di Tramonti,Costa Amalfitana,cresciuto a Vercelli dove la sua famiglia gestisce un ristorante e pizzeria "La Piedigrotta" dal 1965!
Nel 1980 si diploma presso Istituto Professionale di Stato per i Servizi Alberghieri e della Ristorazione G.Pastore a Varallo Sesia.
Appassionato dalla pizza,abbandona la mamma Maria Iolanda in cucina per seguire le orme del padre Armando,rimane nel ristorante di famiglia fino al 2002,aprendo numerose attivita' nella citta' di Vercelli!Nel 2002 viene chiamato da Coop per guidare il suo primo punti di ristoro a livello nazionale ad Ascoli Piceno,aprira' per la grande compagnia anche il primo in Lombardia a Milano,Viale Sarca,nel 2004 decide trasferirsi in America,Casertavecchia restaurant e' il suo primo lavoro al 221 di smith st a Brooklyn,la crescita continua sotto il marchio Mezzaluna per 5 anni.Da li' si dedica per lunghi periodi alle consulenze,Vinoteca in Union Square e The Standard nel west village.
Nel 2005,alla guida di Tutti Matti ristorante italiano ex Testaccio,capisce che e' il momento di mettersi in proprio!Oggi e' il titolare di una attivita' commerciale "Tramonti" nell'east village
le sue influenze culinarie lo portano a proporre piatti tipicamente campani!!!
Born and raised in Naples, Pasquale Cozzolino has always had a passion for cooking. He started at the age of 15, this early experience fueled his passion which emerged as an early exploration of the restaurant business. From pasta to traditional Neapolitan pizzas he has always been fascinated by the art of cooking.
By experimenting with traditional recipes and reinventing them as a sort of New World cuisine, Pasquale discovered his true vocation. He joined the famous culinary college “I Cavalcanti” in Naples where he became an apprentice to some of the best chefs in Italy. He began embracing the artistry of cuisine and started to build on his own unique culinary foundation to carve out an identity of his own.
Chef Cozzolino was a student of Gaetano Esposito, who is the great-grand-nephew of the inventor of the renowned Neapolitan Pizza Margherita. In fact, Chef Cozzolino uses pizza recipes that are 200 years old and bold in flavors. He honors the history of Neapolitan cuisine and he is proud of his region.After completing 6 years of Culinary school, Chef Cozzolino diversified his experience by working as a Private Executive Chef in concert tours. He began traveling extensively throughout Europe and South America with singers such as U2, Madonna, Muse, Cold Play, Pino Daniele, Vasco Rossi, Luciano Ligabue, Laura Pausini, Nek, Gianluca Grignani, 883, just to name a few…
Finally, in 2011, Chef Cozzolino settled down in New York City to become the Executive Chef of PizzArte, later he took his skills across the bridge to DellaRocco’s in Brooklyn Heights. In 2012, he moved back to the city where he became Executive Chef at Ribalta in the heart of Manhattan. During these past years, in NYC, he served the rich taste of Naples to delicate palates from all over the world including celebrities such as Jennifer Lawrence, Giada De Laurentis, John Turturro, David Coulthard, Jovanotti, Zucchero (Sugar), Pepito Rossi, Biagio Izzo, Ezio Greggio, Erri De Luca, Sergio Assisi, Josh Charles, James Pallotta, Tullio De Piscopo.
Born in Milan, Massimo is essentially a self-taught Chef. After many years in prestigious European Restaurants working as a General Manager, he decided to start his food adventure and explore a new world. In just a few years, he refined his culinary tastes by visiting important chefs in Italy, France and Spain. He was granted a Michelin Star in his restaurant “Quattro Mori” (Varese), in 2008. He then continued to pursue his career as an Executive Chef at Villa del Quar (Verona), Eataly Rome and in 2015 in New York at Mamo Restaurant. KITCHEN/CUISINE Cooking (Cuisine) is “gentle”/”kind”, as he likes to define himself. It is reflected in his character; it has evolved over the years, finding balance in flavors that are sometimes strong, sometimes more round, and sometimes more noticeable in textures.
Chef Max was born in the town of Ostuni, at the heel of Italy where the Adriatic Sea has been a source of his inspiration. Signature dishes are loyal renditions of traditional Italian and Mediterranean food combinations crafted with a touch of the unexpected. At "Tavolo di Max," the chef will build a personal tasting menu based on the freshest local ingredients at hand.
Chef Max is the Executive chef of Zio Ristorante—a great dining destination on 19th Street in the heart of the Flatiron District in New York City delivering a lively atmosphere in a warm setting. Zio will weave seasonal ingredients into inspired culinary combinations influenced by Mediterranean flavors. Entrepreneur Darren Berman, Chef Massimiliano (Max) Convertini, and Roberto Manfe unite their experiences in the hospitality business, bringing their passion for good company and great food to Zio.
"Born in South Italy, Molfetta in 1983. A lover of Italian Mediterranean cuisine. It is essentially a self-taught chef. He worked in Italian kitchens for over 16 years. experienced traveling and learning for the world by star chefs. Its cuisine is a combination of flavors derived from different culinary experiences. Opened several rooms in his home with his culinary imagination as The Food of the Gods. He moved to New York only three years ago had different experiences in Italian restaurants. It is now an executive chef Al Vicoletto.”
BECOME A MEMBER OF AICNY
If you are Italian born and working as a cook or chef in the New York City or any City of U.S.A, then you qualify to be a member.
Go to our Facebook Page and ask to be a member.
A tutti i Nostri Associati vi invitiamo a registrarvi come Chef Associato.
vi ringrazio a nome del direttivo a presto
All Our Associates invite you to register as Associate Chef
I thank you on behalf of the board in early
Una gara di cucina per decretare il migliore piatto di pasta, rigorosamente di Gragnano Igp, preparato oltreoceano. A sfidarsi i cuochi dell'AICNY, che a New York si impegnano per promuovere l'eccellenza made in Italy. E ora lo fanno con l'aiuto di Giuseppe Di Martino.
E’ una giovane chef italiana la vincitrice del primo concorso dell’Associazione Italiana Chef New York dedicato al Tartufo Bianco d’Alba.
La cucina italiana e la dieta mediterranea sono considerate fra le più salutari in tutto il mondo. Ma non è solo questo a renderla tanto famosa: il reale passaparola nasce dalla bontà della cucina italiana, dai tanti piatti tipici italiani conosciuti e apprezzati in tutto il mondo e dai tanti italiani emigrati che hanno portato con sé le proprie conoscenze, i sapori ed i profumi della propria terra.
A farlo ci pensano anche gli chef italiani all’estero che quotidianamente si impegnano a far conoscere la nostra cucina, la vera cucina italiana ed i valori del Made in Italy con impegno, dedizione e trasmettendo la loro passione nei loro piatti.
Da questa scia di pensiero nasce a New York nell’aprile del 2015 la AICNY (Associazione Italiana Chef New York) che conta ben 150 chef italiani sul territorio newyorkese e che si impegna, attraverso il meccanismo della rete, del network, a rappresentare sul territorio di New York coloro che si dedicano all’attività culinaria professionale, a promuovere, autonomamente e in collaborazione con altri enti, tutte le iniziative che contribuiscono alla conoscenza e alla diffusione della cultura gastronomica dell’Italia ma anche ad approfondire le conoscenze tecniche di cucina.
Tale associazione nasce con il preciso scopo di accrescere e mantenere vivo l’interesse, non solo verso la cucina italiana ma anche verso i prodotti italiani d’eccellenza ed il Made in Italy nel mondo.
Si è conclusa ieri sera, mercoledì 17 ottobre a New York (nostre 3 del mattino del 18) la prima Culinary Competition dell’associazione con tema il Tartufo Bianco d’Alba e Tartufo Nero. L’obiettivo della serata, ideata dal Presidente dell’Associazione chef Massimo Carbone, è stato quello di “promuovere il lavoro degli chef italiani sul territorio newyorkese e valorizzare il tartufo bianco d’Alba, probabilmente il prodotto tipico più prezioso e ricercato nel mondo”. Quale modo migliore di farlo se non attraverso una competizione culinaria?
Il giudice dell’importante concorso che, durante la serata di premiazione ha raccolto una gran folla di estimatori, è stato David Burke molto famoso in America grazie alla sua partecipazione ai più importanti concorsi culinari televisivi USA.
Il premio Best Truffle Dish New York City va, a sorpresa, ad una ragazza di soli 26 anni, Patrizia Volanti, Executive Chef di Antica Pesa a Williamsburg Brooklyn, locale amato da molte celebrità come Madonna, Leonardo Di Caprio e Giorgio Armani.
Il piatto vincente? Si chiama “Egg in a Jacket”, un uovo con con spinaci saltati , cavolfiore, coriandolo su vellutata di parmigiano reggiano con crocchetta di cavolfiore alla griglia e tartufo bianco.
Nella top 10 presenti altri grandi nomi: Francesco Pecoraro; Simone Apostoli; Andrea Cavaliere; Aldo Alo; Riccardo Billotta; Raffaele Solinas; Patrizia Volanti; Massimo Sola; Vincenzo Garofalo; Nicotra Dodo Fortunato.
E noi di Lorenzo Vinci non possiamo che fare i complimenti alla giovane vincitrice, all’AICNY e a tutti gli chef italiani che preservano i principi e tramandano la vera cucina italiana nel mondo.
Scritto da Lorenzo Vinci
Italian cuisine and the Mediterranean diet are considered among the healthiest in the world. But this is not just to make it so famous: the real buzz comes from the goodness of Italian cuisine, from so many Italian dishes known and appreciated throughout the world and the many Italian immigrants who brought with them their knowledge, tastes and scents of their own land.
In doing so they also think the chefs Italian abroad who daily undertake to make known our food, real Italian cooking and the values f Made in Italy with commitment, dedication and transmitting their passion on their plates.
From this trail of thought was born in New York in April 2015 AICNY (Association of Italian Chef New York) which counts 150 Italian chefs in the area of ew York and is committed, through the mechanism of the network, the network, to represent the territory New York those who go on to culinary professional, promote, independently and in collaboration with other agencies, all initiatives that contribute to the knowledge and dissemination of the gastronomic culture of Italy but also to increase knowledge of cooking techniques.
This association was founded with the express purpose to increase and maintain the interest, not only to the Italian cuisine but also to the excellent Italian products and the Made in Italy in the world.
It ended last night, Wednesday, October 17 in New York (our 3 am on 18) the first Culinary Competition with the theme of the association the White Truffle of Alba and Black Truffle. The goal of the evening, created by the President of ' Association chef Massimo Carbone, was to "promote the work of Italian chefs in the area of ew York and enhance the white truffle of Alba, probably the typical product more valuable and sought after in the world." What better way to do that than through a culinary competition?
The judge of the important contest that, during the awards ceremony has gathered a large crowd of admirers, David Burke was very famous in America thanks to its participation in the most important culinary competitions television USA.
The award Best Truffle Dish New York City goes, surprisingly, a girl of only 26 years, Patrizia Flying, Executive Chef of Antica Pesa in Williamsburg Brooklyn, Local loved by many celebrities such as Madonna, Leonardo DiCaprio and Giorgio Armani.
The winning dish? It's called "Egg in a Jacket", an egg with spinach, cauliflower, coriander on creamed with Parmesan croquette cauliflower and grilled white truffle.
In the top 10 of big names: Francesco Pecoraro; Simon Apostles; Andrew Knight; Aldo Alo; Riccardo Billotta; Raffaele Solinas; Patrizia Flying; Massimo Sola; Vincenzo Garofalo; Dodo Fortunato Nicotra.
And we Lorenzo Vinci, we can only compliment the young winner, all'AICNY and all Italian chef that maintains the principles and pass the true Italian cuisine in the world.
Written by Lorenzo Vinci
VINCITORE AICNY MIGLIOR PIATTO COL TARTUFO
ANTICA PESA BROOKLYN
"Egg in a jacket" in feuilles de brick with sautéed spinach,cauliflower and coriander veloutè with butter noisette, parmigiano reggiano croquette, grilled cauliflower and white truffle
AICNY CULINARY COMPETITION SPONSORED BY DE CECCO PASTA.
Ringraziamo la De Cecco per la sponsorizzazione dell'evento e tutti I 52 chefs partecipanti.
Tutti i piatti erano molto belli e creativi e in particolar modo i 10 finalisti.
David Burke mi ha inoltre comunicato che dopo il piatto di Patrizia Volanti, il secondo miglior piatto e' stato quello di Riccardo Bilotta A VOCE e terzo quello di Francesco Pecoraro AUTENTICO (miglior dessert inoltre)
Personalmente e' stata per me una sorpresa vedere un piatto di un concorrente cosi giovane (26anni e solamente da tre anni negli States) riuscire a vincere una gara molto competitiva con chef stellati e molto affermati.
David Burke ha voluto premiare l'originalita' e la creativita' del piatto e secondo lui l'uso proporzionato e bilanciato dei vari ingredienti e la presentazione straordinaria del piatto.
Rimane comunque la sua sempre un opinione personale, ma dobbiamo rispettarla in quanto lui era il giudice finale.
Una cosa e' certa che abbiamo avuto un giudice veramente all'altezza del compito e che non si e' fatto condizionare da nessuno.
Un ringraziamento va inoltre ai giornalisti che hanno partecipato alla cerimonia di premiazione e intervistato la vincitrice, Patrizia Volanti.
Queste sono le testate giornalistiche:
La Repubblica, La Voce Ny, IL Giornale, The Daily meal, America Oggi, Bar giornale
Questi sono i TOP TEN.
Uno di questi piatti sara' proclamato vincitore mercoledi sera. "Scelta molto ardua". Il vincitore verra' informato della vittoria martedi cosi' avra' il tempo per organizzarsi per la premiazione. David Burke premiera' il miglior piatto dI tartufo AICNY mercoledi sera a Casa Nonna. La premiazione sara' alle 930, la serata sara dedicate al tartufo con una degustazione di tartufi bianchi e neri e con abbinamenti di vino per chi volesse partecipare inizia alle 730pm con prenotazione obbligatoria.
NICOTRA "DODO" FORTUNATO
Trattoria il Mulino mercoledi 2 dicembre 2015.Evento di chiusura anno AICNY. Nella foto solamente una parte degli chef AICNY presenti al momento della foto.Grazie a tutti coloro che hanno partecipato e un grazie anche a coloro che seppure non hanno presenziato all'evento, ci sostegono moralmente nelle nostre attivita' associazionali.
Un grazie anche agli sponsor della serata:
Bravo international ...Bellavida foodsFarchioni olive oilFrancesco's tomatoesZonin winesSan pellegrino watersFabiana wines Wine emporium wines Mastri birrai umbri Master Italian potato gnocchi Pastificio Carrasai
Trattoria Il Mulino Wednesday December 2 2015.Evento closing AICNY year . Pictured only part of the chefs AICNY present for the foto.Grazie to all those who participated and thanks to those who have not even attended the event , there sostegono morally in our activities ' associational .
Thanks also to the sponsors of the evening :
Bravo international ... Bellavida foods Farchioni 's tomatoes olive oil Francesco Zonin wines San Pellegrino waters Fabiana wines Wine Emporium wines Masters Brewers Umbrian Master Italian potato gnocchi pasta factory Carrasai
NOVEMBRE 14 2015
AICNY ha tenuto un evento di beneficienza per la fanep.org che si occupa di bambini affetti da problemi neuropsichiatrici presso la chiesa Italiana Lady of Pompei a Manhattan. E' stata una serata memorabile con un concerto del mezzo soprano Benedetta Orsi e il successivo buffet organizzato dai membri del consiglio direttivo AICNY.
E' proprio uno degli scopi dell'AICNY aiutare i piu' bisognosi e per questo ci siamo fatti promotori di questa serata di beneficienza.
Un ringraziamento particolare va agli sponsors della serata che hanno donato prodotti per l'evento. Questi i nostri sponsors...
14 November 2015
AICNY held a charity event for the fanep.org that takes care of children with neuropsychiatric problems at the Italian church Lady of Pompeii in Manhattan . It ' was a memorable evening with a concert by the mezzo soprano Benedetta Bears and the subsequent buffet organized by the members of the board AICNY .
It 's one of the purposes dell'AICNY help the most' in need and for this we are promoting this charity event .
Special thanks go to the sponsors of the evening who have donated products for the event . These are our sponsors
CONCA D'ORO IMPORTS
TUTTO IL GIORNO RESTAURANT
OSTERIA LAGUNA & DOGE
A Night Before Christmas, Italian mezzo soprano Benedetta Orsi is pleased to invite you to the release recital of her Christmas CD “Christmas Around the World with Benedetta Orsi” Saturday, November 14th, 2015 at 7:00pm Our Lady of Pompeii Shrine Church 25 Carmine Street, New York, NY 10014, cocktail dinner offered by the excellence of Associazione Italiana Chef New York (www.aicny.org)
will support Italian medical foundation FANEP Onlus (www.fanep.org) and Our Lady of Pompeii Shrine Church pastoral activities.
Una gara di cucina per decretare il migliore piatto di pasta, rigorosamente di Gragnano Igp, preparato oltreoceano. A sfidarsi i cuochi dell'AICNY, che a New York si impegnano per promuovere l'eccellenza made in Italy. E ora lo fanno con l'aiuto di Giuseppe Di Martino.
L'interno della pizzeria napoletana 'Ribalta' a New York, dove è nata la prima associazione che riunisce e tutela gli chef italiani che lavorano nella Grande Mela. Il presidente dell'associazione e chef del ristorante 'Brio', Massimo Carbone, spiega obiettivi e modalità del nuovo organismo
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An important recognition it is the brand "APPROVED by AICNY " reserved for food manufacturers, quality tools and equipment for catering and is granted to companies who request it and submit a product or a product line to the analysis and control on the part of our Board Member. The grant formally committed the company to produce in full compliance with the rules set out in the time of certification. Companies that obtain the quality label "APPROVED by the AICNY " can play it on the packaging of their products and use them in any kind of communication or advertising campaign, aimed at the promotion of the product.
Un riconoscimento importante e' Il marchio "APPROVATO DALLA AICNY" riservato ai produttori di alimentari, attrezzature e utensili di qualità per la ristorazione ed è concesso alle aziende che ne fanno richiesta e sottopongono un prodotto o una linea di prodotti all'analisi e controllo da parte del nostro Board Member. La concessione impegna formalmente l'azienda a produrre nel pieno rispetto delle norme stabilite nel momento del rilascio del marchio. Le aziende che ottengono il marchio di qualità "APPROVATO DALLA AICNY" possono riprodurlo sulle confezioni dei loro prodotti e farne uso in qualsiasi tipo di comunicazione o iniziativa pubblicitaria, tese alla promozione del prodotto.