Rocco DiSpirito is a distinguished American chef, celebrated for his James Beard Award-winning culinary skills and as an author of fourteen acclaimed books, including three that have reached #1 on the New York Times bestsellers list. Born on November 19, 1966, in Queens, New York, DiSpirito has made significant contributions to the culinary world, both through his innovative cooking and his health advocacy . 

DiSpirito’s journey into the culinary realm began at a young age, with his education at the Culinary Institute of America laying the foundation for his career. By the age of twenty, he was already working in the kitchens of legendary chefs worldwide, showcasing his extraordinary talent early on. His restaurant, Union Pacific, received a three-star rating and became a culinary landmark under his stewardship. The restaurant was famous for its exceptional quality, with Ruth Reichl notably moaning in pleasure at the taste of the food in her New York Times review. 

Beyond the kitchen, DiSpirito has made his mark on television, participating in shows like “Dancing with the Stars,” “Rocco’s Dinner Party,” and “Guy’s Grocery Games,” among others. He also made a notable appearance on Guy Fieri’s “Guy’s Grocery Games - Superstar Tournament,” where he won the first prize for his chosen charity. DiSpirito’s commitment to health and nutrition became particularly evident following a personal health scare that led to an emergency discectomy spinal surgery in 2015, which significantly impacted his life and work. 

Rocco DiSpirito is also an accomplished author, with his cookbooks reflecting his dedication to healthy eating without compromising on flavor. His titles include “Flavor,” “Rocco’s Italian American,” and “The Negative Calorie Diet,” among others, showcasing his versatility and commitment to making healthy food accessible to everyone. His latest book “Everyday Delicious” will be published April 30th 2024. 

Throughout his career, DiSpirito has been honored with numerous awards, including the James Beard Foundation Award for his book “Flavor,” and has been recognized as America’s Best New Chef by Food & Wine magazine, along with several other accolades that highlight his influence and achievements in the culinary world.