5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.'
Salvatore Rizzo is the owner of De Gustibus Cooking School, a recreational cooking school in New York City.
Since it opened its doors in 1980 - and before many of these chefs were household names - the likes of Tom Colicchio, Paul Liebrandt, Wolfgang Puck, Daniel Boulud, Julia Child, Mario Batali have hosted classes at De Gustibus. There's always a new crop of rising toques coming through - and here are some that, according to Sal, you should be keeping your eyes peeled for.
Five Chefs to Watch: Salvatore Rizzo
1. Cedric Vongerichten - Perry Street (New York, New York)
"As you can probably tell from his last name, Cedric was born into a family that’s passionate about the culinary arts. He grew up wanting to join the family business, and worked his way up from the line in the kitchens of his father, Jean-Georges. Cedric has come into his own at Perry Street, and anyone who has tasted his Asian-fused French fare cannot deny his formidable talent."
2. Ciccio Sultano - Ristorante Duomo (Ragusa, Sicily)
"The first time I went to Il Duomo and ordered his "deconstructed pizza margherita,” I knew Ciccio was a genius. I call him the Wylie Dufresne of Southern Italy. Self-taught, he takes apart the dishes of Sicily and then creatively and intelligently remakes them. In my mind, Ciccio is one of the best."
3. Martin Brock - Restaurant Gary Danko (San Francisco, California)
"Martin was classically trained under Gray Kunz; I first tasted his food when he worked at Atria. It simply blew my mind. I urge anyone in the Bay area to visit Gary Danko. To this day, Martin’s braised pork belly with avocado and chipotle is one of the most memorable dishes I’ve ever eaten."
4. Roberto Caporuscio - Keste Pizza and Vino (New York, New York)
"It might not be one of the most famous pizza spots in NYC, but Keste is definitely one of the best. Their beautifully crafted pizzas are made by Roberto, who is not only from the Naples region, but the President of the Associazone Pizzaiuoli Napoletani."
5. Gabriel Thompson – l'artusi (New York, New York)
"This Texas-raised chef’s star is on the rise and so it should be - Gabe is a great guy. He has a unique mix of skill and true passion for Italian cuisine. The first time I sampled Gabe’s soulful food at l’artusi, I knew he had to come to De Gustibus."
What new names in the kitchen are you excited about? Put them on our radar in the comments below.
Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.
Watch out for a cooking school chef? Did I get that right?
De Gustibus gets chefs/experts from all over to visit and teach a class – there is no in-house teaching staff. All of the above chefs are at various restaurants across the globe. Hope that cleared things up for you!
Sal – Thanks for sharing your list of chefs to be watching out for. Charlie and I cannot wait to try all of their food.
Thanks for De Gustibus. You are brilliant beyond words. How proud all of us in the know are about Arlene giving you her baby and you making it come of age in a way only a man as talented as you could have made happen.
All our friends and family that take classes at De Gustibus come back feeling they had a once-in-a-lifetime experience.
We owe you tons of gratitude for that.
Thanks for always having on your roster talent from around the country that is exceptional not just with the food they bring but also the inspiration they leave behind.
Wish you great many years and decades of happy eating and happy orchestrating and conducting at the stage that is De Gustibus.
Great job SaSa! I mist now frequent these locations if they have your blessing.
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