Table 40 – Fiorentini – The Grand Tasting – Crystal Tavern {View Map}

Dish – Phyllo Tartellete with wagyu tartare, onion veloute, sea urchin

Antonio De Ieso, owner and Head Chef, was born and raised in Florence, where he attended the International Culinary School. Antonio moved to New York in 2012, where he worked at a range of restaurants, including the iconic Le Cirque, The Sea Grill at Rockefeller Center, and his most recent role as Executive Chef at Metropolitan Opera. Fluent in five languages, Antonio also worked in the Caribbean, France, and, of course, Italy – where he had a regular cooking segment on a national TV program. Antonio is currently the Chef Ambassador in the USA for ALMA (The School of Italian Culinary Arts).