Tony DiSalvo Biography

At the age of thirteen, Tony DiSalvo started working as a cook at the Hotel Thayer in Highland Falls, New York. His long-lasting relationship with this renowned chef began during his culinary internship at Vong and Jo-Jo, both of which are operated by Jean-George Vongerichten. DiSalvo began working for La Goulue in New York City in 1995, where he was trained by Philippe Schmidt. The young chef was introduced to French-Mediterranean cuisine during this one-year assignment. After gaining experience in every position in the kitchen at the Gramercy Tavern, DiSalvo made the decision to go back to Jean-Georges Vongerichten's flagship restaurant, Jean-Georges, in New York City's Trump Tower in 1998.

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