Celebrated Chef Rocco DiSpirito's passion for cooking began at the very young age of 11 and he has never looked back. At 16 he entered the Culinary Institute of America, and at 18 began working for legendary chefs worldwide. After graduating from Boston University with a degree in business, Rocco immediately jumped into the New York restaurant scene working for such renowned chefs as Gray Kunz, David Bouley and Charles Palmer. At Gray Kunz's Lespinasse, Rocco began to find his voice as a chef. In 1995 Rocco opened Dava and quickly earned 2 stars from Ruth Reichl at the New York Times.

At 31, Rocco opened Union Pacific in NYC and received 3 stars from the New York Times. This time Ruth stated, "in less capable hands, mad delusions, in DiSpirito's hands, pure genius."

Additionally, Rocco's culinary credentials earned significant editorial praise including, Food and Wine magazine's "Best New Chefs", the first chef to grace the cover of Gourmet magazine as "America's Most Exciting Young Chef", and Voted America's "Leading Chef of his Generation", also by Gourmet magazine. The New York Magazine dubbed him The Hottest Young Chef.

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