About Ryan DePersio
Recognized as one of New Jersey's most talented chefs, executive chef Ryan DePersio brings a wealth of epicurean knowledge and award-winning experience to Battello. DePersio oversees all culinary aspects of Battello, providing with modern Italian dishes that feature market-driven and seasonal ingredients. Since his debut, DePersio has made an indelible mark on the New Jersey culinary scene. In July 2003, a then 25-year old DePersio opened his family's new-Italian restaurant – Montclair's Fascino – where his concept of 'Italian without borders' paired flawlessly with the establishment's impeccable and attentive service. Fascino piqued the attention of the region's most discerning food critics, earning his menu three-star reviews, the highly-coveted New York Times rating of 'Excellent' and mention that he was 'born to run a restaurant.' Growing up in Nutley, DePersio's fondest memories of cooking are of the legendary meals prepared by his grandmothers and pastry chef mother Cynthia DePersio. Their influence ignited Ryan's passion to pursue a culinar career and attend NY Restaurant School. After graduation, DePersio worked at NYC's famed Bouley Bakery and Judson Grill, and had the opportunity to relocate to Paris and work at the one-star Michelin rated La Braserie. Upon his return to the United States, DePersio's reputation as a talented chef piqued the interest of master chef Jean-Georges Vongerichten, for whom he worked at Vong and thenat Vongerichten's four-star restaurant, Jean-Georges. After two years, he went to Florence to work at the two-star Enoteca Pinchiorri. In addition to his work at Battello, Fascino and Nico, DePersio regularly appears in media, as a guest on NBC's Today Show, the Food Network and with Tony Tantilo's CBS morning segment.