Chef Anthony De Palma

Biography

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Chef Anthony De Palma, has made a name for himself specializing in farm-to-table food, and has served guests from all over the world. He proclaims a passion to preserve Italian hospitality and for world cuisine, uniquely combining ingredients from areas through out the Mediterranean, Asia, India and South America. De Palma was recently named Winner of Food Networks 2013 Season Premier of Chef Wanted with Anne Burrell and titled “Italian Empire’s” Executive Chef where De Palma demonstrated that he is no stranger to the Italian Cuisine. De Palma’s most recent project was to save an established business in Westford, MA where he developed “A Modern Italian Scratch Kitchen & Bar” called Evviva Cucina, where you could find a front row seat to Chef Anthony DePalma’s busy open kitchen.   While enjoying the “Dinner and a Kitchen Show” you were able to watch DePalma put spins on modern Italian food, as he delivered an exceptional dining experience to the most discerning guests.
A native of Medfield, Mass, De Palma is a first generation Italian-American, with Lebanese roots. He now lives locally with his wife Julie and three boys (Antonio 5.5yrs, Nicolas 3.5yrs and Rocco 1yr). He enjoys his time off paddle boarding, windsurfing and cycling, along with time spent with his family. He attended the University Of Colorado in Boulder before graduating in 1996 from the prestigious New England Culinary Institute in Essex, Vermont.

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He began his culinary experience as an apprentice at Ristorante Sibilla in Tivoli (Roma) Italy. DePalma has also cooked at New York City’s Union Square Cafe and did Stagès at Sign of the Dove & Pò, and  in Boston with Lydia Shire, Jody Adams, Chris Douglass, Rene Michelena, and Jim Dodge (formerly at the Museum of Fine Arts) to name a few.
De Palma has gleaned inspiration from many mentors and traces his interest in simple fresh flavors to his family, who emigrated from Montefalcione, Avellino,Italy an agrarian town near Naples, Italy. De Palma inherited their culinary traditions: canning tomatoes, making wine, curing meats, raising chickens, geese, goats and rabbits in the backyard.
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Today De Palma’s menu displays a few of his culinary classics like his Nonna’s “Meatballs” or Antipasti,   and his popular Lobster & Shrimp Risotto or Wild Boar and Porcini Mushroom Bolognese.   He also enjoys frequent Seasonal menu changes, allowing him to choose the freshest possible ingredients. For example, he asks his local fishmonger ‘I need 20 pounds of fish, whatever you’re cutting right now.’ Nearly everything in his kitchen is homemade, from the mozzarella, goat milk ricotta to the fresh pastas, gelato, marinated antipasti vegetables and baked goods.