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Credit: @ Roberto Deiaco
Roberto Deiaco is the executive chef at Armani / Ristorante 5th Avenue (717 Fifth Avenue, New York, NY). Previously of Cipriani’s legendary Rainbow Room and a native of Italy’s Dolomites mountains, chef Deiaco brings his seasoned and skillful approach to Armani / Ristorante 5th Avenue.
Like many classically trained European chefs, he started his training as a kitchen apprentice at the age of 14. For his formal culinary education, he attended the Istituto Alberghiero di Bressanone, under the tutelage of the late Andreas Helrigl, the most celebrated Italian chef of his generation. Chef Deiaco also studied with pastry master Ewald Notter in Lucerne, Switzerland. From there, he honed his culinary experience with positions in Thailand, Italy and Germany.
Chef Deiaco translates the distinctive Armani philosophy into authentically Italian cuisine, blending both innovation and tradition for an exquisite dining experience.
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For something truly special, try these decadent lasagnetta made with fresh pasta dough and layers of roasted eggplant and tomatoes. It's a dish that's sure to impress a first date or guests at an intimate, elegant dinner party. See all recipes for...
The clean, bright flavor of lemon zest pairs well with raw tuna belly, tuna roe, sage, and a bit of heat from red pepper flakes in this easy-to-make seafood pasta from chef Roberto Deiaco. Serve this as a first course in a dinner party and you'll be...