“Treat food like a friend – with patience, compassion and great care. Only cook and eat food with people you like – life’s too short for bad food and bad company.”

Rocco DiSpirito is a distinguished American chef, celebrated for his James Beard Award-winning culinary skills and as an author of fourteen acclaimed books, including three that have reached #1 on the New York Times bestsellers list. Born on November 19, 1966, in Queens, New York, DiSpirito has made significant contributions to the culinary world, both through his innovative cooking and his health advocacy.

DiSpirito’s journey into the culinary realm began at a young age, with his education at the Culinary Institute of America laying the foundation for his career. By the age of twenty, he was already working in the kitchens of legendary chefs worldwide, showcasing his extraordinary talent early on. His restaurant, Union Pacific, received a three-star rating and became a culinary landmark under his stewardship. The restaurant was famous for its exceptional quality, with Ruth Reichl notably moaning in pleasure at the taste of the food in her New York Times review.

A full-service production company that develops and produces television, digital content and advertisements, Intuitive Content works with a diverse group of networks including MSNBC, Magnolia, Hulu, Travel Channel, Outdoor Channel, Reelz, Discovery Science, HBO Max, Discovery +, and Food Network, as well as companies like Whirlpool, Marriott, Caribou Coffee, Sleep Number, Hy-Vee, Cointreau, The National Football League and AquaChile.

In 2020, IC premiered What’s Eating America, a series for MSNBC exploring the civic stories of our time through the lens of food. In 2021, they premiered Family Dinner, which follows Andrew as he discovers how the cultural, regional, and historical facets of who we are inform what and how we eat, and Andrew Zimmern’s Wild Game Kitchen premiered in 2022 on the Outdoor Channel. Other IC series include Zoe Bakes, Big Food Truck Tip, Crash Test World, How to Survive a Murder, Feral and The Zimmern List, which won a Daytime Emmy Award for Outstanding Travel and Adventure Program. Currently Intuitive has seven shows in production across a broad range of networks.

In 2015, Andrew launched Passport Hospitality, which creates unique culinary concepts and provides consulting services to restaurant and retail projects. Passport Hospitality oversees or partners with several brands, including the quick service concept Andrew Zimmern’s Canteen at Target Field in Minneapolis and the hot dog and burger concept Patty & Frank’s in Atlanta’s Chattahoochee Works food hall. Andrew has collaborated with Minneapolis chef Gavin Kaysen to create KZ ProVisioning, a catering company for professional sports franchises, including the NHL’s Minnesota Wild and the NBA’s Timberwolves. He has also partnered with Gansevoort Co. to develop experiential food halls in The Dayton’s building in downtown Minneapolis. Passport’s largest effort to date is overseeing all food service contracting and development for the Milken Center for Advancing the American Dream in Washington DC, opening July 4, 2024.

Beyond the kitchen, DiSpirito has made his mark on television, participating in shows like “Dancing with the Stars,” “Rocco’s Dinner Party,” and “Guy’s Grocery Games,” among others. He also made a notable appearance on Guy Fieri’s “Guy’s Grocery Games – Superstar Tournament,” where he won the first prize for his chosen charity. DiSpirito’s commitment to health and nutrition became particularly evident following a personal health scare that led to an emergency discectomy spinal surgery in 2015, which significantly impacted his life and work.

Rocco DiSpirito is also an accomplished author, with his cookbooks reflecting his dedication to healthy eating without compromising on flavor. His titles include “Flavor,”

“Rocco’s Italian American,” and “The Negative Calorie Diet,” among others, showcasing his versatility and commitment to making healthy food accessible to everyone. His latest book “Everyday Delicious” will be published April 30th 2024.

Throughout his career, DiSpirito has been honored with numerous awards, including the James Beard Foundation Award for his book “Flavor,” and has been recognized as America’s Best New Chef by Food & Wine magazine, along with several other accolades that highlight his influence and achievements in the culinary world.

For more detailed information about Rocco DiSpirito’s life, career, and contributions to the culinary arts, you can visit his official website and other resources.

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