Some of Carmine DiGiovanni's greatest childhood memories were formed in the kitchen of his Italian-American family's Staten Island home. His love of all things culinary grew into a passion, which he now puts to use as the executive chef of David Burke Townhouse, where he creates modern American dishes that honor chef David Burke's whimsical style and creative use of flavor and ingredients.

After several stints working in restaurants and catering halls as a teenager, DiGiovanni decided to channel his natural talent for cooking through courses at the New York Restaurant School, where he quickly grew to love the fast-paced atmosphere of the kitchen. He graduated and immediately landed a position as chef de partie at Terrance Brennan's famed Picholine.

Working at Picholine allowed DiGiovanni to refine the classic French techniques he had learned in school and encouraged him to further broaden his knowledge and experience. In 2003, he moved on to work under some of America's most esteemed chefs, including Daniel Boulud, Laurent Gras and David Pasternack. He then took time off to explore Italy, where the simple yet delicious cuisine deepened his appreciation of the importance of using the best possible ingredients while cooking.

In 2007, DiGiovanni was back in New York and offered a chance to return to Picholine as its chef de cuisine. After seven years, he was eager to bring all that he'd learned back to the kitchen, and it was his combination of classic, market-inspired fare and modern techniques that earned a three-star review from Frank Bruni of The New York Times and two stars from the Michelin Guide for three consecutive years

While DiGiovanni was at Picholine, chef David Burke first tasted his cooking and was impressed by his creativity and commitment to quality. In 2011, the young chef accepted Burke's offer to head the kitchen of his revamped flagship restaurant.

As the executive chef of David Burke Townhouse, DiGiovanni executes Burke's vision with playful menu items that showcase his inventive approach to classic dishes and techniques.

For more information, please contact BeccaPR at
212.633.2129 or info@beccapr.com