Rocco DiSpirito Speaking Fee: $10,000 to $20,000
Travels From:
NYC - New York City
Primary Topic Category:
Chefs / Culinary / Food & WIne
Secondary Topic Category:
Big Names / Headliners / Star Power
Rocco DiSpirito Speaker Profile: At A Glance
Rocco DiSpirito is an iconic Italian-American New York City Chef, television personality, and highly acclaimed author of fourteen cookbooks, including three New York Times bestsellers. He received the James Beard Award for his first cookbook, Flavor and over the years has garnered endless accolades as a highly respected chef, whose level of success, in and out of the kitchen, is matched by few others. Hailed as one of Food and Wine magazine’s “Best New Chefs”, Rocco is the first chef to grace the cover of Gourmet magazine as “America’s Most Exciting Young Chef,” and was voted their “Leading Chef of his Generation.”
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Trisha Yearwood
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Josh Capon
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Michael Tusk
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Sandra Lee
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Roy Choi
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Gotham Artists Creative
A Division of Gotham Artists
As a client-focused group, we are a one-stop shop for all of your event needs. We offer decades of experience in the live event, performing arts, hospitality and conference worlds. We bring your ideas to life on stage, screen, classroom and in inventive culinary settings.
Owen Han
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Owen Han is a food content creator based out of Los Angeles. Having both Chinese and Italian heritage, he was exposed to a wide variety of foods from a very young age. In his hometown of Milan, Italy, Owen discovered his passion for food and cooking, while really honing his culinary skills. As a kid, he would spend hours in his Nonna’s kitchen and travel throughout Italy sampling each regions’ traditional foods. His Chinese heritage also introduced him to an entirely different world of cuisine and flavors that assisted in expanding his palate. He takes pride in being able to share his recipes through social media and in-person.
Corey Lee
Chef & Owner of Michelin-Starred Benu | James Beard Award Winner | Culinary Innovator & Entrepreneur | Advocate for Fine Dining Excellence
Corey's career has spanned over 25 years of working at some of the most acclaimed restaurants in the world, including a tenure as head chef at The French Laundry where his work was recognized with a James Beard Award. He then opened Benu in August 2010. The restaurant has gone on to receive three Michelin stars, four stars from the San Francisco Chronicle, and the AAA Five Diamond Award. In 2015, he authored the Phaidon-published cookbook Benu, an archive documenting the restaurant’s food, inspirations, and people who make it possible.
