Tony DiSalvo, the executive chef of Whist, inside the Viceroy hotel in Santa Monica, California. He has turned Whist’s into one of the most renowned Mediterranean influenced restaurants in the nation. Before his time at the Viceroy he spent seven years at Jean Georges, from 1997 to 2004, working from a line cook to the last three years as executive chef. After that, in 2004, he opened Jack’s in La Jolla, California where he spent a few years before moving back to New York to cook as a private chef for five years. Tony moved back to Southern California in 2009 to join the team at Whist.
Where were you born ?
New York, NY
How long in California:
a year and a half
Chef @ Viceroy Santa Monica
I don’t have a favorite, but I just ate at Marea in NY at it was one of the best meals I have had in a while.
I like Sushi Zo
Best Ethnic Food:
Best place for late night dining:
The Butterscotch Budino at Pizzeria Mozza
Best place for a romantic date:
Best Sunday brunch:
Best place for a power business meeting:
All-around favorite spot in California:
If you have out of town guests, which hotel would you recommend?
Favorite shopping venue/boutique:
The Shops on Abbot Kinney
Best place to buy Jewelry/Watches:
Favorite Charity Event:
Taste of the Nation
Favorite Cultural Event:
New exhibits at the Getty
Favorite Cultural Institution:
Best Aspect of California:
I’m not a steakhouse guy, but I like Cut
Best Gym/Athletic Facility:
Petersen Automotive Museum
Favorite historic/legendary place to see or explore:
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