Carmine Di Giovanni is an American Restaurateur and the Chief Operating Officer of David Burke Hospitality Management. Having cooked for some of the finest restaurants in New York, including two Michelin starred restaurants Carmine has established extensive experience in Hospitality. Not only does he have a fantastic track record cooking, but Carmine is also a part of the Executive Management team with David Burke. Di Giovanni, who is known for his passion, creativity, and ability to deliver results, heads up all kitchen operations.
Building a Name
Di Giovanni has worked every job in a restaurant throughout his career, which has given him a unique executive perspective by having had an experience inside the restaurant and in customer service. In addition to his experience in the kitchen, Chef Carmine holds a culinary degree from the New York Restaurant School. Being able to understand business and see things from multiple perspectives has allowed Chef Carmine to provide an excellent working experience for his employees. The ability to operate as a corporate executive and a top of the line chef is rare and allows Di Giovanni to set himself apart from the competition as a top chef in the industry, even appearing on multiple television shows.
Breaking into the restaurant industry and building a reputation can be extremely difficult. Carmine had to capitalize on his competitive edge and passion to become a top chef and executive. One widespread struggle in the industry is the current staffing crisis. Carmine went on to say: “It has been hard to find enough staff as it is, but it’s been even more difficult to find consistent staff that share your vision.” Handling training at David Burke Hospitality Management is one of the many functions Chef Carmine performs. Another challenge for new and old restaurateurs alike is the rising real estate costs that have potential to hurt many restaurants. Carmine expressed that it is too expensive to get a first floor restaurant in many cities, therefore guests will see more second floor restaurants in the future.
What Does the Future of Dining Look Like
Chef Carmine mentioned the guest experience across the country is a rising issue. This is due to the fact that most restaurants have yet to adapt to better food and experience for the customers, unknowing of the consumer changes about what food and experiences they desire. In the future Chef David Burke and Chef Carmine want to start expanding and creating projects beyond the tri-state area to reach new clientele. Carmine also spends a lot of time with his friends and family, and is excited about his future at David Burke Hospitality.
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