About Kenneth Tufo
Sea Salt’s Executive Chef Kenny Tufo’s 23-year culinary career has its roots in some of New York City’s and Boston’s hottest restaurants. His mentors include Gordon Hammersly at Hammersly’s Bistro, where he often cooked for Julie Child, Michael Schlow at Radius, Scott Bryan at Veritas and Daniel Boulud at DB Bistro Modern. His love affair with cooking began at his Italian-American childhood home outside of Boston. Sunday sauce, fresh produce and seafood, daily market shopping and large family gatherings around scratch-cooked feasts are an integral part of the Italian-American culture and the foundation for many chefs. The professional cooking bug bit in high school when he worked at a local bar and grill. From there, he went on to graduate with a culinary arts degree from Newbury College. As a chef at acclaimed restaurants with diverse cuisines, his range extends to French, Asian, seafood and Latin food ways. Before moving to Florida, he served as chef of Casa Nonna in midtown Manhattan, earning rave reviews for his Tuscan-inspired fare, and the honor of cooking at the James Beard House. In early 2015, Chef Kenny met Sea Salt’s owner-chef Fabrizio Aielli who had just opened Sea Salt in downtown St. Petersburg, Florida, an area experiencing a cultural and dining renaissance. Kenny knew that Sea Salt would be a perfect fit and accepted the executive chef position at the gorgeous new restaurant, an anchor of downtown’s premier dining and shopping destination, Sundial. Chef Kenny’s experience and expertise is matched only by his passion, evident in his constantly evolving menus.