Meet Executive Chef Tony DiSalvo
DiSalvo enrolled at the Culinary Institute of America (CIA) in Hyde Park, NY, in 1993. While at the CIA, he served an externship with Jean-Georges Vongerichten, who at the time had two restaurants, JoJo and Vong. In 1998, DiSalvo returned to working with Vongerichten. He began working his way up the ranks of Jean Georges, the chef’s Michelin three-star restaurant in the Trump International Hotel and Tower. In 2001, at only 26, he became the famed restaurant’s executive chef. In 2004, DiSalvo left the East Coast and headed to Southern California, where he opened Jack’s La Jolla as executive chef. Jack’s quickly made it onto the map, winning four Mobil stars, among other accolades, while DiSalvo was at the helm. With his arrival at Whist, DiSalvo has created a fresh and vibrant menu inspired by the varied cuisines along the Mediterranean coast, but giving each tradition a fresh, modern twist.