Today we’d like to introduce you to John DiLeo.
Hi John, thanks for joining us today. We’d love for you to start by introducing yourself.
I started cooking at my Great Aunt’s side when I was 12. We would visit her in Brooklyn, and I was fascinated with the local shops where she would take me to pick out ingredients for our dinner. That experience took me to work in a local restaurant and then onto The Culinary Institute of America. After Culinary school, I spent most of my career in Manhattan, where I was the Executive Chef of Zoe, Restaurant Lafayette, The Metropolitan Opera House, and The Hudson Hotel, to name a few. I also spent some time in New Orleans, Key West, Nantucket, and Moscow, Russia I’ve been around. For the past few years, I have used my talents to cook in private homes, which is a much more fulfilling experience. My wife and I recently moved to Charleston, where I enjoy Low Country Cuisine.
Let’s dig deeper into the story – has it been an easy path, and if not, what challenges have you overcome?
There are always challenges, no matter what you do, especially at the beginning. Sometimes, as a young Chef, I was my own worst enemy. But it’s true about gaining wisdom with age and things eventually working out for the better.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Since moving to the Charleston area, I have left restaurants and hotels to work as a private Chef, which is very fulfilling and much more accessible than running a restaurant. I do dinner parties for two to twenty people and teach cooking classes. All of this takes place in clients’ homes or vacation rentals. I’m a one-man show, so if you book me, you get me! Not another Chef or Sous Chef. I enjoy working with local farmers and fishermen to source my menus. My cooking is based on my Italian heritage, French training, and the many fantastic cooks I’ve worked with.
The crisis has affected us all in different ways. How has it affected you, and any essential lessons or epiphanies you can share with us?
We all learned the importance of all the people we work with, and hopefully, the industry is changing for the better.
Contact Info:
- Website: Www.chefjohndileo.com
- Instagram: https://www.instagram.com/jmdileo1/
- Facebook: https://www.facebook.com/profile.php?id=61556227631819&name=xhp_nt__fb__action__open_user
