Dante G
@Chef Dante Giannini
Farm to table with seasonal ingredients. Classic french/american techniques. _ _ _  My culinary background started when I was 16 in a 40 seat fine dining restaurant. I began at the entry level as a prep cook/dishwasher, eventually working my way through all of the line cook positions. My two year experience at this location sparked my interest in attending culinary school. While attending culinary school, I chose to intern at a smaller place because I wanted to actually cook and not peel vegetables. On my days off I trailed at some of NYC’s great restaurants such as Oceana, a Michelin rated restaurant and Aquagrille, a popular seafood spot in SOHO. Also during my internship I was offered a position at Equus at The Castle on The Hudson in Westchester NY, a AAA Five diamond rated hotel/restaurant. Not wanting to pass the opportunity up but having to return to school after completing my internship, I took a 7- month leave of absence from school to gain more experience. After returning to school, I work all positions at the schools restaurants, graduated and returned to Equus. Eventually tiring of traditional restaurant work, I ventured out into catering small elegant dinner parties and special occasions only taking time off to work a seasonal job at a popular east Hampton restaurant, The 1770 House. I enjoy the creativity and flexibility catering has to offer and the individual attention to customer satisfaction.