About Dante Boccuzzi
Dante Boccuzzi started his culinary training early. At the age of 14 he began working in Cleveland restaurants. In 1991, he graduated from The Culinary Institute of America and began his career at Charlie Palmer’s Aureole. Boccuzzi gained extensive experience under the watchful eye of Chef Palmer, who was impressed by the young chef’s talents; he encouraged Boccuzzi to further his culinary training abroad. Boccuzzi spent three years working in Europe in restaurants such as the Michelin starred L’Escargot in London, the famed Les Muscadin Hotel Restaurant in Mougins, France, and the Michelin three-starred Gualtiero Marchesi in Brescia, Italy. He added stages in Hong Kong and Taiwan to further broaden his culinary horizon. In 1997, Boccuzzi was asked to return to the States when Palmer recommended he head up the kitchen at Silks at the Mandarin Oriental in San Francisco. Within months, Boccuzzi’s classic French menu with subtle Asian touches was receiving rave reviews. His three year tenure at Silks catapulted the restaurant to the city’s top-10 list, and resulted in two nominations for Boccuzzi as a James Beard Rising Star Chef in 1998 and 1999. Boccuzzi then moved to Italy to become the executive chef at Nobu/Milan. In 2002, he returned to New York as the executive chef at Aureole; that same year he was selected by StarChefs.com as a New York Rising Star. Under his leadership, Aureole earned a Michelin star in 2006 in its first edition of the Red Guide for New York City. Boccuzzi returned to his home state of Ohio, where he opened Dante in 2007. When he’s not cultivating the tastebuds of Clevelanders, Boccuzzi is raising four children and playing with his all-chef rock and blues band.