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La Sibilla

Background Information

Employment History

Executive Chef

Owner and Chef
Dolce De Palma

Evviva Cucina


New England Culinary Institute Vermont

Web References (20 Total References)

Evviva Cucina » Our Story

evvivacucina.com [cached]

Executive Chef Anthony De Palma poured 19 years of experience into the creation of the menu at Evviva Cucina. De Palma enjoys classic cuisine in a more refined & contemporary fashion.

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Our Menu
De Palma supports the local market as often as possible, by sourcing his ingredients for Evviva Cucina from local farmers. De Palma takes pride educating his guests about local scratch made food and how important the quality of the ingredients used at Evviva Cucina is. This very unique concept allows De Palma the wonderful opportunity to share his passion for great food in a very unpretentious way. De Palma says, "Although classically prepared food should not be re-invented, it gives me a platform to help develop inventive new menu items that will eventually become Evviva Classics!!! Buon Appetito!"
Anthony De Palma, has made a name for himself, specializing in farm-to-table food, and has served guests from all over the world. De Palma was recently named Winner of Food Networks 2013 Season Premier of Chef Wanted with Anne Burrell and titled "Italian Empire's" Executive Chef where De Palma demonstrated that he is no stranger to the Italian Cuisine. He proclaims a passion for world cuisine, uniquely combining ingredients from all over the Mediterranean, France, Asia, and India. De Palma is known for creating inventive, gourmet peasant cuisine, which he calls "Mediter-Asian".
A native of Medfield, Mass, and a first generation Italian-American, De Palma graduated from New England Culinary Institute Vermont in 1996. He began his culinary experience as an apprentice at La Sibilla in Tivoli (Roma) Italy. De Palma has also cooked at New York City's Union Square Cafe & Sign of the Dove and in Boston with Lydia Shire at Biba and Pignoli, Jody Adams at Rialto , Chris Douglass at Icarus and Jim Dodge (formerly at the Museum of Fine Arts) to name a few.
De Palma has gleaned inspiration from many mentors and traces his interest in simple fresh flavors to his family, who emigrated from Avellino, an agrarian town near Naples, Italy. De Palma inherited their culinary traditions: canning tomatoes, making wine, curing meats, raising chickens, geese, goats and rabbits in the backyard.
Today, De Palma has teamed up with Nick Harron to ultimately bring his passion for classic Italian culinary traditions to a contemporary and more enjoyable relaxed atmosphere.

Evviva Cucina » Our Story

evvivacucina.com [cached]

Chef Anthony DePalma's scratch-made, regional Italian dishes.

Anthony DePalma
Executive Chef

Evviva Cucina » Contact

evvivacucina.com [cached]

Anthony DePalma adpalma@evvivacucina.com Executive Chef

Connect With Us

Evviva Cucina » Evviva Happenings

evvivacucina.com [cached]

WIN! A Tuscan Cooking Class For 4 People with Chef Anthony DePalma 7 Cornerstone Square | Westford MA 01886 Call 978.692.9050

Tuscan Kitchen

www.tuscanbrands.com [cached]

Anthony De Palma was chosen from a field of four candidates found by Burrell.

According to the Food Network Dish blog, De Palma is originally from West Palm Beach, Fla., where he owned a successful restaurant before the economy tanked and he lost the business in 2008. Read more here.
Anne found four candidates, and after some grueling tests, an offer was extended to Chef Anthony De Palma.

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