12:30 p.m. | Cooking Demonstration
Dante Bocuzzi began his culinary training at 14 while working in local Cleveland restaurants. In 1991, he graduated from the CIA and began his career at Charlie Palmer’s New York acclaimed restaurant, Aureole. He spent three years working in Italy, France, and England, learning techniques in award-winning restaurants. He also spent time in Hong Kong, Japan and Taiwan exploring influential Eastern culinary traditions .
In 1997, Boccuzzi returned to the states to head Silks in San Francisco. His three year tenure at Silks resulted in two James Beard nominations for Rising Star Chef of the Year. Boccuzzi then moved to Milan, Italy to become the executive chef at Nobu/Milan. In 2002, he returned to Aureole as executive chef and, under his leadership, Aureole earned its first Michelin star in 2006.
Boccuzzi returned to Ohio in 2007 and opened DANTE, moving the location to the hot restaurant row in Tremont in 2010. His dreams continue to become a reality with the opening of Ginko, featuring traditional style sushi and modern Japanese cuisine; DC Pasta Company in Strongsville, Ohio; DBA Akron—adding rock n’ roll to his coveted modern American style cuisine; Dante Next Door ,featuring traditional Italian cuisine; Coda, a live music venue, Dante’s Inferno, hand crafted pizza in Progressive Field; and Northside Speakeasy, a craft cocktail bar.