Anthony De Palma
Anthony De Palma is the Director of Operations at Evviva Trattoria, where he is responsible for not only the general day to day operations, but also overseeing the culinary operations for the restaurant group. He developed the culinary foundation for Evviva in 2012 and ensures that Evviva provides Italian Inspired, Locally Made cuisine for its guests.
He has made a name for himself specializing in farm-to-table food and has served guests from all over the world. De Palma was 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. Yet the Clever does not stop there, he proclaims a passion for world cuisine, uniquely combining ingredients from all over the Mediterranean and throughout the world.
Today you can usually find a front-row seat to Chef Anthony DePalma and his crew's busy open kitchens. While enjoying the "Dinner and a Kitchen Show," guests are able to watch DePalma put spins on modern Italian food and deliver exceptional dining experiences.
A native of Medfield, Mass, De Palma is a first-generation Italian-American. He now lives locally with his three young boys (Antonio, Nicolas, and Rocco). He enjoys his time off with his family and can usually be found paddleboarding, cycling or on the slopes snowboarding. DePalma attended the University of Colorado in Boulder, CO before graduating in 1996 from the prestigious New England Culinary Institute in Essex, Vermont.
He began his culinary experience as an apprentice at Antico Ristorante La Sibilla in Tivoli (Roma) Italy. DePalma has also cooked at New York City's famous Union Square Café, Sign of the Dove and James Beard House. And in Boston with Lydia Shire, Jody Adams, Chris Douglass and Jim Dodge (formerly at the Museum of Fine Arts). 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.
In 2010, Zagat Survey recognized De Palma's, West Palm Beach hidden gem, uniquely named Dolce De Palma, as one of "America's Top Restaurant's". He has been written about in The Palm Beach Post, The Boston Globe, Palm Beach Illustrated, City & Shore Magazine, and the list goes on. He offers his guest an experience they will leave remembering. Over the past 28 years, De Palma has developed a strong foundation for his true passion, the hospitality industry.