| As the first culinary institute in America to specialize in regional cooking, the John Folse Culinary Institute has attracted many notable guest chefs to participate in its Distinguished Visiting Chefs Series.
These guest chefs are masters of their craft — award-winning chefs from around the globe who are highly respected in the culinary field. Through the Distinguished Visiting Chefs Series, these great culinarians present their creations and specialties. Each chef oversees the preparation of a complete meal, from soup to dessert, while culinary students learn new skills during the week leading up to the Lafcadio Hearn Award Dinner. Culinary students then assist the chef in preparing the meal for the Lafcadio Hearn Award Dinner. |
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2007 Distinguished Visiting Chefs
| 2007 Distinguished Visiting Chefs Gaetano and Joseph “Joey” DiSlavo of DiSalvo’s Station Restaurant in Latrobe, Penn., prepared Italian delicacies for the 2007 Lafcadio Hearn Award Dinner on March 19. |
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Executive Chef Gaetano DiSalvo, a native Italian who immigrated to the United States in 1958, won a gold medal in the 1983 American Culinary hot food competition, and in 1985 was elected Chef of the Year by the Pittsburgh Chefs and Cooks Association. Gaetano’s son, Joey, is also a chef and helps run the restaurant. He was named Restaurateur of the Year by the Western Pennsylvania Restaurant Association in 1999 and by the Pittsburgh chapter of the American Culinary Federation in 2002. He serves on the board of directors for the Pennsylvania Restaurant Association, the advisory board of the Pennsylvania Culinary Institute and is currently a member of the Distinguished Restaurants of North America board of directors. |
| DiSalvo’s Station Restaurant has been the recipient of numerous awards and recognitions. DiSalvo’s Station was selected as one of only 11 restaurants in the nation “Most Worthy of a Destination Stop” by the Culinary Institute of America and as one of the top 20 restaurants in Pennsylvania by “Server” magazine.
The father-and-son duo directed the students of the John Folse Culinary Institute in the preparation of the evening’s meal. The menu included Ravioli with Seafood Cream Sauce, Insalata Caprese with Buffalo Mozzarella and Fresh Roma Tomatoes, Braised Veal Osso Buco accompanied by a Wild Mushroom Risotto and Chef Gaetano’s Profiteroles (cream puffs). |
Learn more about the Lafcadio Hearn Award Dinner.
Learn about past Distinguished Visiting Chefs.
