Chef Anthony De Palma

Timeline

Born in Boston, MA

November 30, 1973
Born in Boston, MA

Born in Boston, MA in 1973 to Pamela Gessner of Boston, MA and Felice De Palma of Montefalcione, Avellino, Italy.

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Attended Xaverian Brothers High School

September 1, 1986
Attended Xaverian Brothers High School

Xaverian Brothers High School, founded in 1963 by the Xaverian Brothers, is a private, Catholic secondary school for boys in grades 7-12 on a 35-acre campus in Westwood, Massachusetts. It is located in the Roman Catholic Archdiocese of Boston.

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Graduated Medfield High School

June 21, 1991
Graduated Medfield High School

Attended Framingham State University, Framingham, MA

September 1, 1991
Attended Framingham State University, Framingham, MA

Attended University of Colorado @ Boulder

January 15, 1992
Attended University of Colorado @ Boulder

This sunrise photo of CU Boulder against the backdrop of the Boulder Flatirons.  While my time was brief in CO. the friends and memories, that I remember are ever lasting.  I aspire to return to this special place some day.  In the mountains of Summit County is where my first titled kitchen position began.

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Enrolled at New England Culinary Institute Essex, VT

August 22, 1994
Enrolled at New England Culinary Institute Essex, VT

I will forever be grateful and honored by the learning opportunity and industry preparation NECI offered me.  What a great start to a career I have fallen in love with!

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Antico Ristorante La Sibilla – Tivoli, Rome- Italy

February 1, 1995
Antico Ristorante La Sibilla – Tivoli, Rome- Italy

Apprentice                                                                 Responsible for antipasti, wood fire grill and pasta preparation and production. Slaughtering and butchering of chickens, lambs & pigs. assisted in purchasing and ordering of farmed produce, hand-picking produce daily for menu, as well as contributing to daily specials.  

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Pignoli’s, Boston, MA

July 1, 1995
Pignoli’s, Boston, MA

Apprentice Worked along side Chef Lydia Shire and Chef Daniele Baliani as an intern working Garde Manger.

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Union Square Cafe · NYC              

January 15, 1996
Union Square Cafe · NYC              

Intern / Rounds Cook            (NYC #1 Restaurant – Zagat 1997) Duties included preparation of all hot appetizers (pasta, risotto and condiments) production of all fresh pasta and garde manger items. Contributed to daily specials.

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Pò Restaurant- NYC

May 1, 1996
Pò Restaurant- NYC

Stagè

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Sign of the Dove, NYC

June 1, 1996
Sign of the Dove, NYC

Stagè

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Graduated New England Culinary Institute

August 1, 1996
Graduated New England Culinary Institute

Graduated, Associates in Occupational Studies in Culinary Arts

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Icarus – Boston, MA

August 30, 1996
Icarus – Boston, MA

Rounds Chef (Boston’s Top Ten Favorite Restaurant – Zagat 1999) Responsible for all kitchen production and expediting of grill and sauté station items. Prepared nightly and weekly specials along with daily fresh pasta dishes, stocks and sauces, butchering of proteins, ordering and receiving of all food items.

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La Bettola – Boston, MA

March 1, 1997

Sous Chef                                                                                 (Best New Restaurant in the County – Food & Wine 1998) Assisted in all aspects of daily production for the grand opening of this new South End restaurant. Responsible for ordering and receiving of all restaurant kitchen equipment along with daily food deliveries. Preparation of menu and nightly specials, butchering and portioning of all proteins, expediting and producing all components of garde manger, pasta, sauté and grill station items.

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Recreational Equipment Inc. Framingham, MA

October 1, 1997
Recreational Equipment Inc.  Framingham, MA

Director of Technical Services/Sales Responsible for managing full service ski and bike department, along with all technical training and certification requirements. Established productivity goals, shop tool and supply budget, inline with coordinating daily production activity. Executed annual shop plan, maintained shop records for liability management, wrote performance reviews, weekly scheduling and ordering.

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Chatham Seafood House & Iso Bar – Chatham, MA

May 15, 1999
Chatham Seafood House & Iso Bar – Chatham, MA

Chef            Developing new, upscale menu concept for this established seasonal Cape Cod restaurant. Responsible for all aspects of daily production, menu meetings, food costing and expediting. Preparation of daily specials, butchering and production of all food items.

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Fine Arts Restaurant · MFA, Boston, MA

September 1, 1999
Fine Arts Restaurant · MFA, Boston, MA

Chef de Cuisine                                                             Responsible for daily menu development for al la carte service and private function. Daily menu meetings with FOH staff, executing BEO’s, purchasing/cost control function of both non-food and food items, including accounts payable: reconciliation of invoices, purchase orders and general ledger. Supervise production, preparations and presentation of all food. Ensure inventory pars are established and maintained. Organized monthly food beverage, linen and china inventories. Monitor all labor and food costs through scheduling, training and managing the production of the food to ensure budgets are met.

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Rialto · Charles Hotel – Cambridge, MA

April 1, 2001
Rialto · Charles Hotel – Cambridge, MA

Rialto · Charles Hotel – Cambridge, MA                           Sous Chef                                                (Boston’s #1 Restaurant – Gourmet 2000) Responsible for purchasing/cost control function of both non-food and food items, including accounts payable: reconciliation of invoices, purchase orders and general ledger. Supervise production, preparations and presentation of all food. Ensure inventory pars are established and maintained. Organized monthly food beverage, linen and china inventories. Monitor all labor and food costs through scheduling, training and managing the production of the food to ensure budgets are met.

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Phillip De Palma Salons

March 1, 2002
Phillip De Palma Salons

General Manager            Complete daily, weekly and monthly reports, end-of-day bookkeeping for this multi-unit family business. Handling guest issues and complaints professionally, including personnel problems as they arise in the salon/spa in accordance with the code of professionalism. Evaluate employees at semi-annual performance reviews. Aid in training of new employees, in-salon promotions and advertising. Hiring and terminating employees, holding weekly management meetings. and assisting all service providers to build clientele. Payroll, inventory and costing of all supplies monthly, along with maintaining adequate amount of service supplies.

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Dolce De Palma, West Palm Beach, FL

October 7, 2005
Dolce De Palma, West Palm Beach, FL

Executive Chef/Owner            (America’s Top Restaurant’s – Zagat 2010, Best New Restaurant – Palm Beach Post 2008, The A List – Palm Beach Illustrated 2009) Responsibilities included, but not limited to, all aspects of owning and operating a successful, well recognized restaurant. Main duties included daily food/beverage development, cost/labor control, budgeting, preparation of all food and desserts, ordering/inventory of all restaurant items, accounting, invoicing, payroll & hiring/firing.

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Alba – Quincy, MA

May 1, 2012
Alba – Quincy, MA

Executive Chef Responsible for ordering and receiving of all restaurant kitchen equipment along with daily food deliveries. Developed new roof deck patio, bar, dining room and catering menus.  Ordered, prepared and monitored in house dry age beef program.  Prepared nightly specials, butchering and portioning of all proteins, expediting and producing all menu items.

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Tuscan Kitchen / Tuscan Market · Salem, NH

October 10, 2012
Tuscan Kitchen / Tuscan Market · Salem, NH

Executive Chef (Winner of Food Network 2013 Season Premier of Chef Wanted with Anne Burrell) Responsible for all daily functions of managing a successful high volume, multiple outlet restaurant. Coordinating daily a la carte and function events, costing, scheduling, accounting, invoicing, training, menu development, hiring, discharging, transfer & promoted employees. Overseeing daily production schedules for entire operation including daily fresh pasta, butchering, bread, pastry & prepared food departments. Internal / external requisition of stock. Conduct & attend daily/weekly management & staff meetings. Understand state health & food service regulations and labor requirements. Inventory control procedures, analyze/monitor operational budgets.

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Evviva Cucina – Westford, MA

May 15, 2013
Evviva Cucina – Westford, MA

Developed the “face of the concept” for this Modern Italian Kitchen & Bar with a cocus on scratch made food using local ingredients.  Responsible for all daily functions of managing a successful high volume restaurant. Coordinating daily a la carte and function events, costing, scheduling, accounting, invoicing, training, menu development, hiring, discharging, transfer & promoted employees. Overseeing weekly schedules, inventory, butchering, and daily production. Conduct & attend daily/weekly management & staff meetings. Understand state health & food service regulations and labor requirements. Inventory control procedures, analyze/monitor operational budgets.

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Launch of chefanthonydepalma.com

September 1, 2015
Launch of chefanthonydepalma.com

Capturing the dream at chefanthonydepalma.com

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