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.

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