D KEITH DILAUROis dedicated to good food, good taste, and good health, sharing nutritional tips and culinary secrets, changing the way people think about food - one dish at a time.

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DKEITH DILAUROC H E F & N U T R I T I O N H E A LT H C OAC H

Growing up in a house where the kitchen was the heart of the home,

it is no surprise that Keith DiLauro’s passion for food took him to

the French Culinary Institute in New York City, where he graduated

top of his class in 2002. After graduation, Keith moved to Lucca Italy

where he learned rooted traditions of Tuscan cuisine working at

Toscana Saporita cooking school.

Keith returned to New York City to continue studies in the Business

of Culinary Arts and opened his own Catering and Private Chef

company in 2005. Soon he was catering for celebrities, music

moguls, and top businesses around the country. He has been invited

to cater premier events in Beverly Hills, Las Vegas, Scottsdale, the

Hamptons, and Miami, and has a loyal following in his hometown of

New York City. In addition, Keith seasonally returns to Italy where

he holds an alumni senior instructor position at Toscana Saporita

Cooking School.

Still hungry to further share his passion for food, Keith continued

teaching at a variety of cooking demonstrations and hands on

classes throughout New York City. He has been featured in several

magazines such as Kiplinger’s, Italian Cooking and Living, and La

Cucina Italiana, in both American and Italian editions. Remaining

focused on his appetite for good, wholesome and healthy food, Keith

continued to expand his education and enrolled in the Institute of

Integrated Nutrition,and is furthering his education in natural health

care and sciences. Keith DiLauro combines his education and years

experience to share his primary food focus about using fresh, local,

seasonal, market ingredients, changing the way people think about

food one dish at a time.

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E X P E R I E N C E

2012 – Present / Sous ChefBG Restaurant at Bergdorf GoodmanManages kitchen staff including all hiring, scheduling and training. Responsible for all vendor relations, food and equipment ordering and receiving, kitchen inventory and staff training and quality control. Additional responsibilities include menu development, with focus on nutritional, high end, figure friendly dishes.

2012 - Present / Chef, Instructor and Nutritional Health CoachFacilitate private, corporate and public demonstrations and cooking classesSenior instructor at Toscana Saporita cooking school in Lucca, ItalyGuest intructor at De Gustibus at Macy's Herald Square and La Cucina Italiana

2010 - 2012 / Private ChefPrivate chef and acting house manager for high profile music mogul and his family.Responsible for all menu planning, shopping, organization and meal preparation.Develop and incorporate healthy menu options such as Raw Food and juices to help improve overall nutrition. Travel with family seasonally to their homes in the Hamptons NY, Palm Beach Fl and Greenwich CT.

2009 -2010 / Private ChefPrivate Estate, Greenwich, CTResponsible for daily lunch buffets for staff of 20 plus customized lunches anddinners for family of eight and their guests, including parties and events in their homes in Greenwich CT and Easthampton NY.

2002 - Present / Chef, Caterer and Cooking InstructorOrganize cooking demonstrations, private lessons, dinners and special events.Instruct hand-on lessons and demonstrations for La Cucina Italiana andItalian Cooking and Living Magazine.Design and teach live demonstrations for regional Whirlpool and Kitchen Aid events.

2004 - 2007 / Sous ChefMarybeth’s Caterer’s, Greenwich, CTAssists Chef Marybeth Boller in off-site catered events.

2002- 2003 / Chef InstructorToscana Saporita, Lucca, Italy.Facilitate hands-on cooking lessons within traditional Tuscan cuisine.

2001- 2002 / Student ChefL’Ecole Restaurant, Manhattan, New York.Six month rotation through cooking stations including Garde Mange, Poissonier,Saucier and Patissier. Contemporary French cuisine with seasonal menu changesevery six weeks.

E D U C A T I O N

2001-2002 / French Culinary Institute, New YorkClassic Culinary Arts, traditional and contemporary French cuisine.

2004 / New School University, New YorkContinuing education classes in Business of Culinary Arts.

2012-2013 / Institute of Integrative Nutrition, New YorkHolistic Health Care certification courses

2012-present / Ivy Bridge College and SUNY Purchace Continuing education classes in Business and Natural Sciences.

C A R E E R H I G H L I G H T S

Featured in Kiplingers Magazine October 2003Featured in La Cucina Italiana magazine April 2004, October 2005, December 2006Featured in Italian Cooking and Living magazine September 2005, January 2007

C L I E N T S I N C L U D E

HBO, L’oreal Paris, MTV, BRAVO, Mirror Ball Agency with Alanis Morisette, Virgin Airlines wih Sir Richard Branson, Bertolli with Chef Rocco Dispirito, Gracie Mansion, New York Model Management, Ford Modeling, Sarah Techia Art Gallery, St John’s Well Child & Family Center LA., Danbury Hospital CT, Good Samaritan University L.I., Caroline Kennedy, Tommy and Thalia Mottola.

KEITH DILAUROC H E F & N U T R I T I O N H E A LT H C OAC H

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KEITH DILAURO Love to inspire others to enjoy the simple pleasures of food.

212 west17 street 3A

New York NY 10011

chef@keithdilauro.com

212.729.1980

www.keithdilauro.comD