Born and raised in St. Tropez, France, Dominique Filoni saw cooking and eating as a family affair. Activities often revolved around food, whether it was helping his grandmother prepare one of her legendary culinary feasts, foraging for wild mushrooms and leeks with his uncle, tending to the family garden, or searching for snails with his mother. By the time Filoni was 16, he had already graduated with honors from the intensive culinary program at the Lycee Hotelier Institute in Hyeres, France.
For five years, Filoni cooked at several well-regarded restaurants in the French Alps, the French Riviera and Paris. During this time, Filoni learned the importance of using the freshest ingredients, and the necessity of incorporating these ingredients on a seasonal basis into menu development. As he rose through the ranks, he began to understand the subtle hand necessary to coax maximum flavor from dishes by letting flavors speak for themselves.
Always eager to expand his knowledge and take on new culinary challenges, Filoni moved to the United States in 1995 to accept the position of Chef de Cuisine at Tierra restaurant in Gulph Mills, Pennsylvania.