Rocco DiSpirito is a James Beard award winning chef, healthy lifestyle crusader and #1 New York Times bestselling author. Just prior to the pandemic, DiSpirito brought his creative vision and culinary talents to the iconic Standard Grill restaurant at The Standard, High Line. His celebrated return to a restaurant kitchen earned high praise, including a notable 2-star New York Times review. The chef also delighted customers by featuring his signature Peconic Bay Scallops & Uni dish first served at his critically acclaimed 3-star restaurant Union Pacific which was a culinary landmark in NYC for many years.

Growing up in Queens, New York, DiSpirito’s love of food began at a young age where his mother taught him how to make simple, magnificent meals using only a handful of real foods. His passion for cooking led him to the Culinary Institute of America and Boston University, where he graduated early to embark on his culinary career. By the time he turned 20 years old, he was working in the kitchens of legendary chefs around the globe. He was named Food & Wine magazine’s “Best New Chef,” and was the first chef to appear on Gourmet magazine’s cover as “America’s Most Exciting Young Chef.”

He has written fourteen books which have been translated into multiple language and sold the world over. A notably TV personality, he frequently appears as a special guest judge on Guy’s Grocery Games. He hosted the cooking competition show "Restaurant Divided" on Food Network and starred in "Rocco’s Dinner Party" on Bravo. An advocate for food issues, he is an Entertainment Council member for Feeding America and frequent volunteer at food banks. DiSpirito is hailed as a leading health expert and is often called upon to speak at events, including for the Partnership for a Healthier America summit in Washington, D.C..

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