By: Bridget Mulroy 

New York has never been short on culinary giants, but every once in a while, someone emerges from the boroughs with that unmistakable New York grit — a chef who doesn’t just cook, but represents. That’s where Chef Mike DiLeo comes in. Staten Island-born and raised, DiLeo has been hustling his way through the city’s kitchens, dining rooms, and now its biggest food festivals, leaving behind a trail of pasta, steak, and unforgettable experiences that scream New York from the very first bite.

For Chef Mike, Staten Island isn’t just where he grew up — it’s his culinary compass. “NYC is the food capital of the world,” he says. “The Italian culture of Staten Island and the boroughs around it is by far incomparable.” In a city that often overlooks Staten Island in favor of Brooklyn’s trendiness or Manhattan’s Michelin stars, DiLeo uses that underdog status as fuel. “I think it gives me a disadvantage until they eat my food,” he admits. “That’s the game changer.”

And change the game he has. Whether he’s cooking in a Manhattan penthouse, a Long Island estate, or a New Jersey backyard, DiLeo brings the same New York swagger to every plate. His dishes are equal parts comfort and elevation — mozzarella, pizza, and pasta transformed into something refined but still rooted in the flavors every New Yorker grew up with. “I try to implement both together to blend as one,” he explains. “What comes as a simple cheese pizza would be transformed into something a bit more upscale to separate that comfort-style food.”

That balance — neighborhood flavor with high-end execution — has made DiLeo a sought-after name among celebrities, socialites, and families who want a night that feels bigger than any restaurant reservation. His reputation got a national boost through appearances tied to The Real Housewives of New Jersey, where he proved he could thrive under the chaos of the pop culture spotlight. “It showed that I can do anything I put my mind to with no distractions,” he says. “With or without the cameras rolling, the show must go on — and by show I mean food.”

But don’t mistake Chef Mike for someone chasing clout. He’s quick to remind anyone that fame doesn’t alter the flavor. “I never separate celebrities from other families,” he says. “Everyone gets the same royal Chef Mike treatment equally.” That philosophy — treating a Staten Island block party and a red-carpet event with the same respect — is precisely what makes him so uniquely New York.

This September, DiLeo will take that ethos to one of the city’s iconic celebrations of Italian-American culture: the San Gennaro Festival in Little Italy. For many chefs, just being invited is a career milestone. For DiLeo, it’s a chance to cook for his own people, on his own turf, at the country’s largest Italian street party. The energy of San Gennaro is wild, but DiLeo thrives on that chaos. “The energy is ten times higher but a bit more challenging because the culture is very vast and in such high volume,” he says. “You try to satisfy everyone’s culinary indulgence.”

New Yorkers, of course, are notoriously tricky critics. DiLeo doesn’t flinch. “Pasta and steak,” he says without hesitation when asked what dish never fails to win them over. It’s classic, it’s bold, and it’s as New York as it gets. That mix of straightforward confidence and technical skill is why his clients — from Hoboken to the Hamptons — consistently return.

Still, it’s not just about the food. DiLeo has mastered what every New Yorker secretly wants: the experience. Restaurants are loud, rushed, and expensive. With Chef Mike, the restaurant comes to you. “It’s all about being comfortable,” he explains. “If you can have a party in the comfort of your own home — no distractions, no other parties around you, no loud unnecessary noises, and no end time — why not?” In a city where time is money and privacy is priceless, DiLeo has carved out a lane that feels both indulgent and essential.

His clients agree. The feedback he hears most often is simple: for once, they actually got to enjoy their own party. From menu design to cleanup, DiLeo turns hosts into guests at their own events. “It feels fantastic,” he says. “Knowing they would never have it any other way makes me feel like my job is done.”

Of course, being a private chef in New York isn’t without risks. Sometimes, you have to take a gamble. “There are times that you just have to make a client happy, and just roll the dice,” he says. “In the end, that client can refer you to just one person who may be the one!” That word-of-mouth legacy, passed from table to table, has become his calling card — the same way great New York institutions are built.

If Staten Island needed a dish to rival Manhattan’s bagels or Brooklyn’s pizza, DiLeo doesn’t hesitate: “Chef Mike’s cacio e pepe, of course!” That’s not just a recipe — it’s Staten Island staking its claim in the city’s ever-competitive food story. And DiLeo is the ideal chef to carry that torch.

With his roots planted firmly in Staten Island, his hands in the kitchens of New York and New Jersey, and his name about to light up San Gennaro, Chef Mike DiLeo isn’t just cooking — he’s defining what it means to eat, party, and celebrate like a true New Yorker.

Ready to elevate your culinary experience? Visit ExecutiveChefMike.com to explore mouthwatering creations and book Chef Mike for your next event. Don’t forget to follow on Instagram @executive_chef_mike_, where delicious dishes and behind-the-scenes moments await!