Melding a straightforward approach to a cooking style that approaches fresh, vegetable focused-cuisine, Anthony DiRienzo presents a menu of unique, hyper-local fare in his role as executive chef of Nellcôte in the heart of red hot Restaurant Row on West Randolph Street.
A Chicago native, DiRienzo moved to New York City to formalize his longstanding interest in cooking by working at the Park Avenue Café in Manhattan’s Upper East Side. DiRienzo returned to his native Chicago in 2002, where he continued to hone his culinary skills as at the legendary golden age Hollywood hangout, Pump Room restaurant within Ian Schrager’s ionic Gold Coast hotel, PUBLIC Chicago. He then jumped to the kitchens of Michelin-starred Seasons at the luxury Four Seasons Hotel Chicago, as well as NoMI at Park Hyatt Chicago under acclaimed chefs Robert Sulatycky and Sandro Gamba, respectively.
In 2007, DiRienzo moved to the West Coast to work at the French and American fine dining establishment, Fifth Floor, in San Francisco’s Hotel Palomar under award-winning chef Melissa Perello. He then served as sous chef at Michael Mina’s namesake restaurant, Michael Mina, in the Westin St. Francis, followed by executive sous chef at Mina’s cutting-edge American Fish in Las Vegas’ ARIA Resort & Casino. In 2010, DiRienzo took his talents to the East Coast for an opportunity with Starr Restaurants in the Center City of Philadelphia. After working his way through various Starr concepts, including Morimoto, Talula’s Garden, Buddakan Atlantic City and Route 6, he was promoted to the corporate kitchen team, overseeing multiple venues focusing on a myriad of cuisines. Prior to joining the Nellcôte team in 2014, Chef Anthony served as the executive chef of West Town’s striking bi-level restaurant, The Dawson, in Chicago’s Noble Square neighborhood.