Today we’d like to introduce you to Andrew Del Giorno
Hi Andrew, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Upon graduating high school, I made the decision to forego a traditional university and instead join a trade school. I chose to attend The French Culinary Institute in New York City. While my initial reasons for attending were somewhat selfish—such as the fact that it was only an 8-month program, there were no academic classes, only cooking, and at the time, the celebrity chef phenomenon was really taking off, leading me to believe attending the school would make me famous—I quickly realized that it was not only the most challenging and prestigious school I had the pleasure of attending, but it also shaped my desire and passion for the rest of my life.
I used the opportunity to train alongside some of the most highly recognized chefs in the world to absorb not just culinary skills, but also a passion for my craft, work ethic, attention to detail, and relentless drive to achieve. Graduating valedictorian of my class, I was afforded opportunities to work at some of the best restaurants in the world, such as Per Se, Jean-Georges Vongerichten, and The Rainbow Room. Soon after, my career began to take off.
Over the years, I have progressed in my career and made conscious decisions to work in all areas of the hospitality industry, moving around the country. I knew that in order to achieve my goal of either owning my own business or rising to the highest ranks of a company, I needed to be knowledgeable and hands-on in all areas, whether it be front of house or back of house. It has been crucial to my growth and ability to manage others that I’ve worked in their positions and gained an understanding of their day-to-day tasks.
My career has taken me from being one of the youngest chefs in NYC at age 20 at Au Coin du Feu, to Executive Pastry Chef at Gaylord Opryland Resort, Assistant Director of Food and Beverage at The Palms Casino Resort in Las Vegas, and even a Private Chef for seven years for a very prominent businessman.
I am where I am today due to extreme dedication, my willingness to take risks—not just in career choices but in relocating to new cities—and my stubborn commitment to my work ethic and management style.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
As with life, my career and journey have been anything but smooth. In the hospitality industry, it takes a certain type of individual to withstand the pressures, challenges, and sometimes the resistance of the field. On top of the regular challenges that come with the position, other obstacles were always placed in front of me.
One of the biggest challenges I’ve always faced was the age discrepancy I had to overcome while managing. I entered management at a very young age and have never looked back. I found myself managing individuals who were twice my age and had more experience. As you can imagine, many people have a natural adverse reaction to being led by a younger manager. Luckily, I was able to navigate through that challenge due to my work ethic, willingness to get my hands dirty, leading by example, and showing those individuals that I had earned my place.
Another ongoing struggle, which continues to this day, is the dedication it takes to stand your ground on your morals, work ethic, and standards. Everywhere you go, most people tend to get comfortable and lazier with their daily tasks. It is in our nature to conform and avoid making waves with others. Unfortunately, this generally accepted work environment does not foster a truly successful or adaptive business, and it doesn’t promote growth. Standing by your work ethic and standards while everyone around you continues on their own path—making your job more difficult—can be an extreme challenge to face.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am currently an Executive Chef, specializing in rebuilding kitchens and food and beverage departments for corporate companies, similar to what John Taffer does on Bar Rescue. I stand apart from most of my counterparts due to my ability to reinvent, organize, create, and implement systems tailored to each business that promote growth and foster a stable working environment. I am also known for my culinary dishes, which are simple, rustic, flavorful, and colorful. I cater to the needs of the business, and my cuisine adapts based on the environment and the patrons we serve.
One of the things I am most proud of in my career is my ability to leave companies and businesses in a better position after I depart. In fact, many of the systems I’ve implemented are still in use today and have been adopted long after I’ve moved on. As a chef, most professionals are either extremely skilled in the kitchen, creating amazing food, or they possess an exceptional business sense and organizational skills, but their culinary abilities may be lacking. What sets me apart from my peers is that I encompass both qualities. My culinary skills, menu creation, and food rival the best, while my business acumen and organizational abilities are unmatched.
Is there any advice you’d like to share with our readers who might just be starting out?
The best advice I can give someone is to be true to yourself and be different. I am who I am today and have found success because I have consistently chosen to be different throughout my life and career. I am an individual who takes the road less traveled on almost every occasion, just for the sake of doing it. It’s important not to be afraid to pursue things that are unpopular or outside the norm. However, you must be strong and understand that the road to being different is hard, lonely, and demanding—but the rewards have always been worth the challenges.
There is nothing in this world or career that you cannot achieve on your own, but it’s important to remember that you still need people to help you along the way. Balance your passion for success and your drive to achieve your goals with humility, and remember that how you treat those around you will also impact your journey.
Contact Info:
- Instagram: https://www.instagram.com/andrew_del_giorno
- LinkedIn: https://www.linkedin.com/in/andrew-delgiorno
