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2016-09-10T00:00:00.000Z

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Wrong Emanuele Simeoni?

Emanuele Simeoni

Executive Chef

Ninnella restaurant

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Ninnella restaurant

Background Information

Employment History

Barbaluc

Barbaluc

Executive Chef

Burner LLC

Executive Chef

BehindtheBurner

Executive Chef

via dei mille

Web References (13 Total References)


It's the intimate feel, the impressive ...

www.rollcall.com [cached]

It's the intimate feel, the impressive wine list and the homemade foods that have brought in customers, explained both manager Neji Ben Mahmoud, and executive chef Emanuele Simeoni, Italian in his roots and hailing from New York.

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"It's rustic," Simeoni says of the cuisine, "but I want my food to look good, not like a trattoria-style restaurant.


Juliet Supperclub serves ...

newyorksinglestravel.com [cached]

Juliet Supperclub serves Mediterranean-inspired cuisine from Chef Emanuele Simeoni.


Emanuele Simeoni | Healthy Eating Recipes Expert | Behind the Burner

www.behindtheburner.com [cached]

Expert Interview: Emanuele Simeoni

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Behind the Burner: Emanuele Simeoni, Executive Chef, Via dei Mille
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Emanuele Simeoni
Born in Latisana, Italy, Emanuele Simeoni has always had a love for fine food. From the time he was a small child, he was brought up to think, talk, and breathe "food. As with most Italian families, Simeoni's mother was an excellent cook and from a very early age, she taught him to appreciate quality, home cooked, Italian cuisine. The Simeoni family business, which was a food distribution company, also had a helping hand in making Simeoni the sought after chef he is today.
As a food distributor, Simeoni dealt first hand with distributing meat, fish, vegetables and dairy to various hotels and restaurants in the area. This put Simeoni right in the kitchens of the greatest restaurants in Italy and allowed him to see the great variety of produce that existed and the endless possibilities when it came to cooking. It was at this time point in his life that Simeoni decided he would be a chef.
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Simeoni worked at Al Grob for five years, before deciding to move to the US and open his very own restaurant. Barbaluc allowed Simeoni to create Italy in Manhattan with Italian style cooking that incorporated fresh ingredients. Simeoni sold Barbaluc after four years and become a partner in Bar Italia in New York's Upper East Side, which he sold after one short year.
Simeoni was approached by restaurant entrepreneurs Giuseppe Tuosto and Barry Mullineaux to run the kitchen at Via dei Mille, a home style Italian eatery in Manhattan's SoHo.
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Before accepting their offer, Simeoni returned to his hometown of Latisana where he was able to reflect on why he became a chef to begin with, which was his love of good food. While in Italy, Simeoni continued to cook and experiment with new dishes and ingredients. In April 2010, Simeoni returned to the US with a menu full of new dishes and become the Executive Chef of Via dei Mille.
Simeoni describes his cooking style as New World Italian, using old recipes in a new style. It is through the use of fresh herbs, seasonal ingredients, and unprocessed foods that Simeoni creates unique dishes that bring your taste buds to life.


Behind the Experts | Delicious Healthy Recipes from the Culinary experts | Behind The Burner

www.behindtheburner.com [cached]

Behind the Burner: Emanuele Simeoni, Executive Chef, Via dei Mille

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Emanuele Simeoni
Executive Chef, Via dei Mille
Born in Latisana, Italy, Emanuele Simeoni has always had a love for fine food. From the time he was a small child, he was brought up to think, talk, and breathe "food. As with most Italian families, Simeoni's mother was an excellent cook and from...


Dining Destinations: Via dei Mille| Recipes Articles | Behind the Burner

www.behindtheburner.com [cached]

This play between the classic and the modern is present not only in the décor, but also the in the food, and Chef Emanuele Simeoni succeeds in surprising diners with what he can do with rustic ingredients.

An appetizer tart of Montasio cheese and prosciutto may sound simple, but Chef Simeoni transforms the meat into an irresistibly tender cake that melts in your mouth. Served atop fresh Bufala mozzarella with a peppery arugula pesto, this dish makes you reconsider the possibilities that these basic Italian ingredients present. Another appetizer of succulent grilled octopus was served with paper-thin slices of celery and a creamy potato sauce spiked with a hint of horseradish. This dish was creative yet satisfying, and proved to be a sophisticated combination of summery flavors.
An entrée of seared branzino served over slow-cooked organic brown lentils and artichoke purée was topped off with a sprig of crispy fried parsley- a fascinating interplay of textures and flavors. Chef Simeoni strikes the perfect balance between lentils and artichoke, and the two flavors come together on the plate to create a delicate sauce that complements the fish.
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Chef Emanuele Simeoni has mastered the art of taking simple ingredients and transforming them into something completely artistic and unexpected.

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