• Chef Dante Boccuzzi


    My cooking career has taken me around the world like a rock band on tour. And while on tour, as I worked for many great chef icons, I also managed to see and meet many of my musical heroes.

    1989 - 1991

    I graduated from the Culinary Institute of America.
    The Scorpions and Great White Concert

    1991 - 1993

    New York,  Aureole
    Lollapalooza Festival, Autographed Pearl Jam Guitar


    Porto Cervo, Sardegnia "La Vechia Costa" & "Aqua Marina"


    London, UK "L'Escargot"
    Eric Clapton at the Royal Albert Hall, The Smashing Pumpkins Concert


    Mougin, France "Les Muscadin"


    Erbusco, Italy "L'Albereta"
    Eric Clapton, Counting Crows Concert

    1995 - 1996

    Cleveland, Ohio, Giovanni's,  Chef Consultant

    1996 - 1997

    Washington, DC Restaurant Lespinasse

    1997 - 2000

    San Francisco,  Silks at The Mandarin
    Met Eddie Vedder, The Rolling Stones Concert, Bridge School Concert, Live at the Filmore. Cooked for Neil Young and Bruce Springsteen


    Hong Kong, China  The Mandarin Oriental


    Taipei, Taiwan  Lai Lai Sheraton

    2000 - 2002

    Milan, Italy  Armani/Nobu
    Met Eric Clapton, Tool Concert

    2002 - 2007

    New York, Aureole
    Black Crowes, Tool, Pearl Jam Concerts, Met Crosby, Stills, Nash, Dave Navarro, and Brian Wilson


    Cleveland,  Opened Signature Restaurant DANTE
    Van Halen Reunion,  Police Reunion,  Hung out with Todd Rundgren


    Opened new DANTE location in Tremont
    Concerts: Pearl Jam, "Roger Waters The Wall: Live and Chris Cornell"



    Working for Signor Armani was a life changing experience. Armani is about class, simplicity, image and appearance. These are all the same qualities you find in a great chef or restaurant. As a person, he is a visionary, extremely energetic, and a multitasking maniac. He represents the true beauty of Italian living. I will always keep an Armani suit in my closet. Grazie Giorgio

    MILAN | ITALY | 2000 - 2002


    Charlie Palmer has been the biggest influence of my culinary career. I have worked for him off and on for the past 15 years. Aureole was my first and last restaurant experience before I went off on my own. I still refer to him as "Papa Charlie". I go to Charlie with what ever life question or advice I need. Working with Charlie Palmer I learned all my skills and know how of business, managing, hiring, firing, television and of course cooking behind the stove. At Aureole the fundamentals, approach and culinary touch became the basis of my personal cuisine. Thanks Charlie.

    NEW YORK | USA | 1991 - 1993 | 2002 - 2007


    Working for Nobu truly changed my cuisine. The way food is handled, the presentation, the simple application. The art of sushi I can never depart from. To understand the culture is a challenge; but the teachings of Nobu were fundamental. This is a part of my kitchen that I am always motivated to improve. A typical sushi chef does 7 years of training. So I probably have 12 more years to go. Thanks Nobu San

    MILAN | ITALY | 2000 - 2002


    I was very fortunate to have worked for one of the greatest Italian chefs of our time, Gualtiero Marchesi. That was the only Three Star Michelin restaurant that I have worked in. I grasped a true understanding of the simple approach of the Italian kitchen. One of the best food memories I have from working there is risotto zaffarano. The proper Milanese technique of saffron rice. Grazie Chef

    ERBUSCO | ITALY | 2004