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With a resume that reads like a celebrity chef, Tony DiSalvo began cooking at age thirteen at the Hotel Thayer in Highland Falls, New York. After graduating from high school in 1993, DiSalvo entered the Culinary Institute of America where he received an AOS degree in the Culinary Arts Program. It was his culinary externship at Jean-George Vongerichten’s renowned restaurants Vong and Jo-Jo that began his long-term association with this world-class chef. [+]