The Story

Chef Dante Giannini,founder started Farm to Fork Chef LLC with one value in mind: extraordinary food begins with high-quality ingredients. That’s why he sources locally from farm stands — “what’s in season will naturally taste the best.” His passion for the ever-growing farm to table style of cooking and his experience working for celebrities like Madonna, Jimmy Buffett, Paul McCartney, Bon-Jovi and many more is what led him to start Farm to Fork Chef, a private dining company with elite, highly trained chefs.

Dante, how did you get started in your career and what inspires you about being a part of this industry?

I got started in this business when I was 17 years old as a dishwasher in high school because I was practically failing out of high school.  What inspires me most is the shared love of food and creativity. I am able to best express myself through my food. I also have a burning desire to succeed and change the stigma that college drop outs cannot be successful.

That’s a great mission to have and I think a lot of students and individuals can benefit from what you’re doing to change that stigma. The food and restaurant industry seems to be more focused on organic, locally sourced, and sustainable ingredients. Why do you think the industry is changing? 

I think the industry is changing because people are more educated on more organic and sustainable foods. They are gravitating more towards that because of healthier and more humane practices.

Couldn’t agree more. Knowledge about ingredients and new dietary trends could be playing a large role in the changing industry. For Farm to Fork Chef, your brand is centered around the quality of ingredients. What’s your process for choosing ingredients and how do you think it affects your creations? 

My process of choosing my ingredients is anything that is in season. I feel strongly that food in season and at the peak of ripeness will naturally taste better. I also approach my food delicately and I do not over complicate, I simply elevate.

Definitely, and I think you see that a lot now as more restaurants and chefs are changing their menu depending on what’s in season. This is something I’m sure your clients appreciate as well. Speaking of which, you’ve also worked with numerous celebrity clients. What do you enjoy most about those events and what do you think makes them successful?   

I was lucky enough to have worked for celebrity clientele that were true foodies and well traveled. They knew and appreciated good food. I think what makes them successful is me having an immense attention to detail. I am able to deliver an exceptional dining experience when catering events.

Catering an event where people truly understand and appreciate the food you’re creating is certainly important. Going back to your mission, what are some new trends in farm to table dining that we should keep our eye on in the new year? 

Definitely keep an eye out for young chefs doing interesting things with very familiar ingredients.

Good to know. And we’re happy to taste test as well ???? Lastly, what advice would you give to others looking to either get started in this industry or join your team? 

My advice would be to keep the love for the business, respect your food and where it comes from, and most of all cater to your clientele. In the private chef industry, you have to have an equal importance on food and personality.