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Encore: Rocco DiSpirito and the Very Bad Word

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In 1999, when Food & Wine named Rocco DiSpirito as one of its Best New Chefs he was only in his early 30s, but he'd already been in the industry for a couple decades. At 10 years old, Rocco started working at a local pizzeria – a natural fit for a kid whose Italian American family grew most of their own food and started talking about lunch before breakfast was over. His innovative cuisine at Union Pacific made him a darling of both industry peers and jaded New York diners, but it was his cookbooks and stints in front of the camera that made him a household name. In this episode of Tinfoil Swans, DiSpirito opens up about the pressures of being a public figure, what's changed in the restaurant world since he started, the dream restaurant he'd like to own, and what he'd tell that younger version of himself.

For more info visit: foodandwine.com/tinfoilswans

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34 episódios

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Encore: Rocco DiSpirito and the Very Bad Word

Tinfoil Swans

17,227 subscribers

published

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Manage episode 425613211 series 3482108
Conteúdo fornecido por Dotdash Media Inc.. Todo o conteúdo do podcast, incluindo episódios, gráficos e descrições de podcast, é carregado e fornecido diretamente por Dotdash Media Inc. ou por seu parceiro de plataforma de podcast. Se você acredita que alguém está usando seu trabalho protegido por direitos autorais sem sua permissão, siga o processo descrito aqui https://pt.player.fm/legal.

In 1999, when Food & Wine named Rocco DiSpirito as one of its Best New Chefs he was only in his early 30s, but he'd already been in the industry for a couple decades. At 10 years old, Rocco started working at a local pizzeria – a natural fit for a kid whose Italian American family grew most of their own food and started talking about lunch before breakfast was over. His innovative cuisine at Union Pacific made him a darling of both industry peers and jaded New York diners, but it was his cookbooks and stints in front of the camera that made him a household name. In this episode of Tinfoil Swans, DiSpirito opens up about the pressures of being a public figure, what's changed in the restaurant world since he started, the dream restaurant he'd like to own, and what he'd tell that younger version of himself.

For more info visit: foodandwine.com/tinfoilswans

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

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