Rocco DiSpirito

Photo of Rocco DiSpirito

Biography

Named one of Food & Wine magazine's Best New Chefs in 1999, DiSpirito went from budding restaurateur to reality star on "The Restaurant" (NBC, 2003-04). The author of numerous critically acclaimed cookbooks boasting recipes as varied as Italian meatballs and pomegranate and cinnamon-lacquered duck, DiSpirito proved to be a fresh new face in the world of culinary arts with his progressive fusion-style of cooking. Taking a break from cooking in …
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Job Title

Actor, Producer

Born

November 19, 1966

Career Milestones

2008

Joined the seventh season of ABC's reality competition "Dancing with the Stars"

2006

Appeared as a guest sous-chef on the season three finale of "Top Chef" (Bravo)

2004

Hosted the morning radio show "Food Talk" on New York City's WOR 710

2003

Published first cookbook, Flavor, which broke down the concept of building dishes on four basic flavors

2003

Subject of the NBC reality series, "The Restaurant"; also featured Rocco's mother, Nicolina DiSpirito and financier Jeffrey Chodorow

1997

Opened second restaurant Union Pacific in New York City's Gramercy Park

1995

First restaurant, Dava closed after only six months

Studied French cuisine with chefs Dominique Cecillon and Gray Kunz at Jardin de Cygne restaurant in Paris

At age 16, enrolled at the Culinary Institute of America