Award-Winning Chef and Restaurateur

Experience at an early age

Born on a farm near Lagonegro, Basilicata, Chef Luigi’s farm to table roots created the foundation for his current culinary philosophy. “My sister still maintains the same rituals that she learned 60 years ago and we still enjoy her homemade cheese,” says Chef Luigi. He is proud to uphold the same traditions of making everything from scratch in his restaurants. His role as a restaurateur enables him to preserve culinary history with each plate he presents.

An Expert in The Field

As a distinguished alumnus from the culinary school in Maretea, Chef Luigi’s formal training includes working in renowned restaurants all over the world. He opened Al Tiramisu Restaurant in 1996 and was awarded the coveted Insegna del Ristorante Italiano, the seal of approval by the President of Italy as well as Slow Food DC’s Snail of Approval Award. His latest concept, Aperto opened in the fall of 2016. In 2017, Chef Luigi was named Ambassador of Basilicata’s Cuisine in the World by the Federation of Italian Cooks. When he is not cooking for celebrities like Italian Prime Minister Mario Monti, Former Secretary of State John Kerry, and actor George Clooney, Chef Luigi makes frequent appearances on U.S. and Italian television and has been featured in countless print media articles. Chef Luigi is a member of the American Chefs Corps Network through the U.S. Department of State. Chef Luigi is also a member of The James Beard Foundation, The Diplomatic Culinary Partnership, Slow Food DC, The International Association of Culinary Professionals, the Culinary Historians of Washington, The Federation of Italian Cooks, and is affiliated with the National Concierge Association and Ciao Italia. Chef Luigi is the first certified Sommelier from the Association of Italian Sommeliers in Washington, DC.

An Expert in The Field

As a distinguished alumnus from the culinary school in Maretea, Chef Luigi’s formal training includes working in renowned restaurants all over the world. He opened Al Tiramisu Restaurant in 1996 and was awarded the coveted Insegna del Ristorante Italiano, the seal of approval by the President of Italy as well as Slow Food DC’s Snail of Approval Award. His latest concept, Aperto opened in the fall of 2016. In 2017, Chef Luigi was named Ambassador of Basilicata’s Cuisine in the World by the Federation of Italian Cooks. When he is not cooking for celebrities like Italian Prime Minister Mario Monti, Former Secretary of State John Kerry, and actor George Clooney, Chef Luigi makes frequent appearances on U.S. and Italian television and has been featured in countless print media articles. Chef Luigi is a member of the American Chefs Corps Network through the U.S. Department of State. Chef Luigi is also a member of The James Beard Foundation, The Diplomatic Culinary Partnership, Slow Food DC, The International Association of Culinary Professionals, the Culinary Historians of Washington, The Federation of Italian Cooks, and is affiliated with the National Concierge Association and Ciao Italia. Chef Luigi is the first certified Sommelier from the Association of Italian Sommeliers in Washington, DC.

Giving Back

Holding dual citizenships, Chef Luigi is passionate about giving back to both communities which he considers home. He recently founded a non-profit Organization called Basilicata: A Way of Living, to maintain the local traditions of the region while creating jobs and tourism. He also founded Pasta Lab, an event which pairs professional chefs with female home cooks to uphold the artisan pasta making traditions of the past.In Washington, D.C. Chef Luigi teaches the students in the culinary program at the DC Central Kitchen to make the same time-honored recipes creating a culinary bridge betweenhis two cities and their cultures. Chef Luigi spends the little free time he has attending and conducting demonstrations at the farmers markets, participating in culinary competitions, hosting benefit events and cooking with local school children.

Giving Back

Holding dual citizenships, Chef Luigi is passionate about giving back to both communities which he considers home. He recently founded a non-profit Organization called Basilicata: A Way of Living, to maintain the local traditions of the region while creating jobs and tourism. He also founded Pasta Lab, an event which pairs professional chefs with female home cooks to uphold the artisan pasta making traditions of the past.In Washington, D.C. Chef Luigi teaches the students in the culinary program at the DC Central Kitchen to make the same time-honored recipes creating a culinary bridge betweenhis two cities and their cultures. Chef Luigi spends the little free time he has attending and conducting demonstrations at the farmers markets, participating in culinary competitions, hosting benefit events and cooking with local school children.

Healthful and Delicious Dishes Come Naturally to an International Marathon Runner

Healthful and delicious dishes come naturally to an international marathon runner

“For 40 years, I have provided the distinctive, dignified, authentic cooking of Italian food, so simple, pure and sparkling fresh that it nourishes your body and embraces your soul” As an international marathon runner, Chef Luigi understands the important role that nutrition plays in overall health and optimal performance. Many of his recipes demonstrate how to eat healthfully without sacrificing flavor. One of his all-time fan favorites, the Vegetable Terrine with Red Pepper and Seed Coulis is elegant enough to be served at an upscale buffet, yet easy enough to be prepared at home and allows enough for you to enjoy leftovers! View the recipe here.

Healthful and Delicious Dishes Come Naturally to an International Marathon Runner

Healthful and delicious dishes come naturally to an international marathon runner

“For 40 years, I have provided the distinctive, dignified, authentic cooking of Italian food, so simple, pure and sparkling fresh that it nourishes your body and embraces your soul” As an international marathon runner, Chef Luigi understands the important role that nutrition plays in overall health and optimal performance. Many of his recipes demonstrate how to eat healthfully without sacrificing flavor. One of his all-time fan favorites, the Vegetable Terrine with Red Pepper and Seed Coulis is elegant enough to be served at an upscale buffet, yet easy enough to be prepared at home and allows enough for you to enjoy leftovers! View the recipe here.

The Cookbook

This unique collection of more than 100 mouthwatering recipes reveals the history of Al Tiramisu, Washington, D.C’s “most authentic” Italian restaurant, as well as the life story its owner, Chef Luigi Diotaiuti. The book welcomes readers to Al Tiramisu – sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi leads you through a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi’s life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu’s “elevated” Italian cooking style and features an Italian cooking tip and a wine pairing.

The Cookbook

This unique collection of more than 100 mouthwatering recipes reveals the history of Al Tiramisu, Washington, D.C’s “most authentic” Italian restaurant, as well as the life story its owner, Chef Luigi Diotaiuti. The book welcomes readers to Al Tiramisu – sharing memories and favorite dishes of both celebrity diners and cherished clients. Chef Luigi leads you through a culinary tour back to his homeland of Basilicata, Italy and shares secrets from some of the finest dining establishments around the globe where he began his career. The final chapter outlines Chef Luigi’s life in America and includes recipes that he served at the James Beard Foundation and in cross-cultural culinary venues on both sides of the Atlantic. Each beloved recipe represents Al Tiramisu’s “elevated” Italian cooking style and features an Italian cooking tip and a wine pairing.