NEW YORK Tony Aiazzi has been named executive chef of Charlie Palmer’s flagship restaurant Aureole here. He replaces Dante Bocuzzi, who has left to open a restaurant in Cleveland.
Aiazzi has been with Charlie Palmer for the past eight years. He started at Aureole in New York, but also worked in the Las Vegas Aureole and as Palmer’s liaison for Seabourn Cruise Lines. For the past three he has been Palmer’s corporate chef, overseeing catering and working on cookbooks and new restaurant projects.
He is a graduate of The Culinary Institute of America in Hyde Park, N.Y., and worked at Lucas Carton in Paris under chef Alain Senderens.
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