Rocco DiSpirito (born November 19, 1966) is an American chef based in New York City. Read full biography of Rocco DiSpirito →
There really is a camaraderie among chefs and a willingness to help out whenever we can.
As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
You have to stick out the toughness of the business and form relationships with the people in it.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place... →
There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after... →
I wanted to share my life story and honor my roots. I am very proud of my family and mother.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook... →
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to... →
At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.
Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle... →
I came literally to the table with a wealth of knowledge by simply understanding how food should taste.
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.
Rocco DiSpirito (born November 19, 1966) is an American chef based in New York City.