Tony DiSalvo
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
Favorite Restaurant:
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.
Best Sushi:
I like Sushi Zo
Best Ethnic Food:
Best Italian:
Best place for late night dining:
Thai Town
Best dessert:
The Butterscotch Budino at Pizzeria Mozza
Best place for a romantic date:
Best Sunday brunch:
Hautest Club/Lounge:
Seven Grand
Best place for a power business meeting:
All-around favorite spot in California:
Temescal Canyon
If you have out of town guests, which hotel would you recommend?
Four Seasons
Favorite shopping venue/boutique:
The Shops on Abbot Kinney
Best place to buy Jewelry/Watches:
Best Spa:
D Tox
Favorite Charity Event:
Taste of the Nation
Favorite Cultural Event:
New exhibits at the Getty
Favorite Cultural Institution:
The Getty
Best Aspect of California:
Best Steakhouse:
I’m not a steakhouse guy, but I like Cut
Best Pizza:
Best Lunch:
Larchmont Deli
Best Gym/Athletic Facility:
Best Massage:
Best Museum/Exhibit:
Petersen Automotive Museum
Favorite historic/legendary place to see or explore:
Griffith Park
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