Chef's Spotlight: Executive Chef CARMINE DI GIOVANNI of Holden & Astor

Esteemed Head Chef, Di Giovanni, is responsible for Holden & Astor's culinary vision. His time at renowned restaurants such as Cipriani, Tourant, and Picholine, and most recently with The Project Group, allowed Di Giovanni to develop an innate understanding of the kitchen, and has earned him a respected reputation in the culinary industry.

Carmine Di Giovanni had his first taste of cooking while growing up in an Italian-American home in Staten Island, NY. He attended the New York Restaurant School of Cooking where he earned his Associates Degree and honed his natural talent for the culinary arts. After graduation, the young chef moved to Manhattan where he landed a role at Cipriani. While cooking at the venue's restaurant Tournant, Di Giovanni focused on the extensive catering operations and food preparation for the countless prestigious events held at the venue.

His next role was as Chef de Partie at Chef Terrence Brennan's famed eatery Picholine. He was promoted to Chef de Cuisine and helped the restaurant achieve two Michelin Stars for four consecutive years, as well as three stars from the New York Times. Throughout his career, Di Giovanni has had the honor of working with some of the world's most esteemed culinary masterminds including Laurent Gras, David Pasternack, Eric Ripert, Mario Batali and Daniel Boulud.

Chef Di Giovanni has been featured on The Food Network shows' Best Thing I Ever Ate, Chef Wanted With Anne Burrell and Chopped, as well as the Travel Channel's Anthony Bourdain: No Reservations. In addition, the culinary wiz was featured in Alan Battman's book Street Eats.

We had the opportunity to interview Chef Carmine Di Giovanni about his career and Holden & Astor.

What was your earliest interest in cooking?

I developed an interest in cooking simple at the age of 16. I started from the bottom and worked my way up from there.

Who were some of your career mentors?

I have had so many career mentors over the years having worked with some incredibly talented chefs, but the two that played the most important roles were Terrance Brennan and Laurent Gras. Terrence Brennan helped me with flavoring, discipline to consistency and most importantly he helped me to keep pushing. Laurent Gras had really slick style, an amazing work ethic and was incredibly talented with his forward thinking and flavor combinations. It was an honor to work with him. My life mentors would definitely be my parents; they work hard and always told me "If I love what I do, I would never work a day in my life." Luckily, after all these years I am still having fun and it doesn't feel like work.

What culinary styles have influenced your career?

When it comes to culinary styles they are here and there. I base the food I cook on what I feel like making; keeping with the seasons and the style of the restaurant. The location of the restaurant plays a huge role in the style of the menu. From Greenwich Project to Holden & Astor to Mulberry Project, all the menus are different and unique. I feel the need to evolve with the times while still staying true to my roots. I will say that my food definitely has some Italian flowing through it, as it's the food that I grew up on.

What do you consider the most distinguishing features of your work as a chef?

I would say that my distinguishing feature is my ability to get it done and working with what I have to make it shine. The menu at Holden & Astor is a good inclination of that, as what appears to be simple or basic is actually very pleasing and enjoyable when prepared and cooked the way I cook it. The guanciale is one of those dishes that no one walks in for, but they sure come back for it. The tuna tartare made with tapioca cracker is also one of those dishes.

What is your favorite meal?

I would have to say that my favorite meal is at Rao's or just back at my parent's house just having some great food, drinks and lots of laughs.

Tell me a little bit about your restaurant for our readers.

For Holden & Astor the approach was big bold flavors. There is nothing fussy or pretentious and it's just a fun place to dine and feel comfortable.

Holden & Astor is located at 409 West 13th Street, New York, NY 10014. Reservations are strongly recommended. You can call them at (212) 675-2400 or visit their web site at www.holdenandastor.com. You can also follow them on Facebook and Twitter.

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