Chef-opedia Chefs Tony DiSalvo Bio
Cooking Style: French cuisine
Mediterranean cuisine
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After graduating from high school in 1993, DiSalvo entered the Culinary Institute of America where he received an AOS degree in the Culinary Arts Program. It was his culinary externship at Jean-George Vongerichten’s renowned restaurants Vong and Jo-Jo that began his long-term association with this world-class chef.

Upon graduation in 1995, DiSalvo took a position at New York’s La Goulue under the tutelage of Philippe Schmidt. This one-year stint exposed the young chef to French-Mediterranean cuisine. From there DiSalvo moved on to Gramercy Tavern, where under the guidance of Tom Colicchio, he learned what it would take to become a true New York chef. Here he also learned the importance of utilizing top quality ingredients as well as forging relationships with local farmers to insure quality product.

In 1998, after working his way through all the positions in the Gramercy Tavern kitchen, DiSalvo decided to return to Jeans-Georges Vongerichten and his flagship restaurant, Jeans-Georges in New York’s Trump Tower. Quickly moving through the ranks, he was made sous chef in 2000 and became executive chef in 2001. His exceptional creativity kept him at his post until being lured to La Jolla, California in 2004 to open Jack’s - La Jolla as executive chef/partner.

DiSalvo resides in San Diego with his wife, Andrea and daughter Isabella.

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