Born in Sicily, Chef Ottavio Palmeri acquired an early love for cooking by helping his mother prepare Sunday night dinner for this family.
His passion for cooking only grew stronger and following culinary school, he went on to perfect his skills as chef at a trattoria in Catania.
In 1984, Ottavio took his cooking expertise to America but soon realized the he wanted to have a place of his own where he could create his culinary visions.
Today, Palmeri S.p.A. is the culmination of his experience and representation of his approach to cooking.
"I want the restaurant to be in touch with my roots. But it is also nice to be open, to invent, and to make new dishes with local ingredients and personal touches."
-Ottavio Palmeri