Grub Street broke the news that Dante Bocuzzi, executive chef of Charlie Palmer's flagship restaurant, Aureole, is leaving New York to open a restaurant of his own in Cleveland.
Replacing him is Tony Aiazzi, pictured here:
Aiazzi has been with Charlie Palmer for the past eight years. He started at Aureole in New York, but also worked in the Las Vegas Aureole and as Palmer’s liaison for Seabourn Cruise Lines. For the past three years he has been corporate chef, overseeing catering and working on cookbooks and some new restaurant projects.
He’s a graduate of The Culinary Institute of America and externed at Lucas Carton in Paris under chef Alain Senderens.
Please welcome him.