KDHamptons

KDHamptons: How long have you been coming to the Hamptons? Why do you love it so much?

Dante Giannini: I’ve been coming to the Hamptons for four years now;  I’ve been working there in the summer, and the last 2 years I’ve been working as a private chef for multiple clients out east.  I cook exclusively in the Hamptons in the summer season, and every now and again in the off season- I’m mainly in Manhattan in the fall and winter.

KDHamptons:  How would you describe your style as a chef?

Dante: I specialize in elegant private dining. I am a farm to table focused chef, although young I have lots of experience working under many great chefs. My cooking is on the lighter side with seasonal product always shining. I use lots of herbs, citrus and great olive oil instead of heavy sauces. I’m fish heavy cook, I love what the east end waters have to offer, especially come the summer.

KDHamptons: What do you think is the trend right now in the Hamptons when it comes to cuisine?

Dante: I think the trend as far as cuisine in the Hamptons goes is farm to table combined with a healthy approach.  Very similar to how I cook- my clients love that style. Chefs in The Hamptons have access to such great farm stands and fishing docks that you can’t really go wrong with cooking what’s abundant.

KDHamptons: What is your favorite Hamptons restaurant? Got a favorite dish you get every time?

Dante: I have to say my favorite spot to eat is Rumba Rum Bar in Hampton Bays, David does an awesome job. It’s a great vibe, great drinks and awesome staff. I get there seared Ahi with the yummy, yummy sauce — it’s great! And oh yea, its comes with some authentic island slaw!!

KDHamptons: Do you like to entertain at home? What’s your “go-to” cocktail menu?

Dante: I do like to entertain at home when I have time. I feel the best thing to serve if having friends and family over for drinks, is a huge cheese board with a mix of local & domestic cheeses, an assortment of high end crackers, breads, definitely some fig cake or quince paste and some salty briny cured olives. And of course a ton of great wine.

KDHamptons: What is your favorite fall ingredient?

Dante: Fall is my favorite season to cook in, and also enjoy.  I’d have to say my favorite ingredient is a toss up between Mustard Greens & the Squash varietals.

KDHamptons: Is there a chef who has inspired you most?

Dante: It’s a chef that you won’t read about in the paper, or see on TV but he’s been the biggest inspiration to me and my career. Chef David Haviland- I worked under him for collectively 2.5 years at The Castle on The Hudson now known as The Castle Hotel & Spa in Tarrytown, NY. He had unbelievable work ethic and taught me a lot of things food but also a lot of life lessons regarding the business. I hope he gets to read this.

KDHamptons: If you could invite any three people for dinner, whom would you choose?

Dante: Here’s my three:

1. Chef John Ramirez – I also worked under him at The Castle on The Hudson, he’s now a friend and has been a mentor of mine

2. My father – he’s a lover of good food and wine- I accredit my palate to him. He started taking me to high end restaurants at a young age. He took me to Napa California when I was 18 and we ate our way through wine country. Never forget the meal at La Toque.

3. Chef Michael Dolan –  he was the first chef I worked under. I was a 17 year high school screw up and he gave me a shot in his well-oiled kitchen in Bronxville, NY. If you are familiar with Bronxville, you know how demanding the clientele is. Salmon Carpaccio with a frisse, pine nut & currant salad was the first thing I put in the window- I was hooked!

* For more information on Dante Giannini please go to: www.kitchensurfing.com/chefdante or call:  914-494-3392