the Chef

With over 30 years of experience, Chef DiLeo can help you with that special dinner party, cooking class or cocktail reception.

I had a fascination with the culinary arts from an early age while cooking at my Great Aunt's side in our family's Long Island home. I moved on to work at a local restaurant starting as a dishwasher and worked my way up to line cook before leaving to attend The Culinary Institute of America. Upon graduation from the CIA, I apprenticed under Christian Delouvrier at "Restaurant Maurice" where I earned three stars from The New York Times.

As the founding Chef of Zoe in Soho I learned to play with Fire, creating menus around a wood-burning oven, grill, and rotisserie. As Executive Chef of Lafayette in the Drake Swissotel, I honed my upscale dining skills. As the Executive Chef of The Grand Tier at The Met Opera, I took those honed skills and orchestrated them nightly to delight opera patrons.

I have recently moved to the Charleston area and look forward to cooking in private homes which I love because of the intimacy and freedom of expression.