With a traditional Italian-American upbringing and a passion for flavor, Rocco DiSpirito redefined the world of celebrity chefs with his innovative, modern culinary style. Named one of Food & Wine magazine’s Best New Chefs in 1999 and People magazine’s Sexiest Chef Alive in 2002, DiSpirito went from budding restaurateur and executive chef at Union Pacific to reality star on NBC’s 2003 show “The Restaurant.” The author of four 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
