Born on a family farm in Italy, Chef Luigi Diotaiuti attended culinary school in Maratea (where he remains a distinguished alumnus and sought-after speaker) and has since risen to the heights in his field, working in kitchens in some of the world’s finest restaurants and overseeing the kitchen at Al Tiramisu in Washington, DC for 25 years. Named […]
Italy’s Gazzetta del Mezzogiorno newspaper told the tale of how Chef Luigi incorporates the flavors of Basilicata on his menus and in his charity efforts in the United States and around the world. It also highlights his work with Basilicata: A Way of Living and Chef Luigi Cares as well as his career at Al Tiramisu and consistent efforts […]
An Interview with Vicky Colas in Authority Magazine, January 26, 2021 As part of our series about immigrant success stories, I had the pleasure of interviewing Luigi Diotaiuti. Award-winning Chef/Restaurateur Luigi Diotaiuti was dubbed “The Ambassador of Italian Cuisine” by the Federation of Italian Cooks in Florence, Italy in 2018. The owner of Washington DC’s Al […]
An Interview with Thrive Global by Chef Vicky Colas. “Never forget your roots — Many people think that they have to choose between one country or another when they immigrate. I am proud to have one foot firmly planted in both the US and Italy, and I am fortunate to be a citizen of both. My Italian […]
Luigi Diotaiuti and his acts of solidarity during Covid and the anti-racism movement in Washington, DC were featured in this article in the chef’s home region of Basilicata, Italy. Cited as being “The Chef on the Front Lines” ..the Matera Città newspaper also highlighted his Chef Luigi’s culinary diplomacy efforts, Al Tiramisu Restaurant, and his non-profit […]
The leading Italian Chef organization – La Federazione Italiana Cuochi/The Federation of Italian Cooks – dubbed award-winning Chef/Restaurateur Luigi Diotaiuti the title of “Ambassador of Italian Cuisine” in Florence, Italy in 2018. Previously, the celebrated chef had been named the “Ambassador of Basilicata, Italy’s Cuisine in the World”.