Angela Rito, co-owner of the celebrated Don Angie restaurant in New York's West Village, is redefining Italian-American cuisine with an innovative approach that skillfully blends her roots with both modern and fusion influences. Inspired by her two grandmothers, masters of cooking and hospitality, she strives daily to enliven the Big Apple's dining scene.
The chef
Angela Rito, one of the brightest minds on the New York dining scene, represents a new Italian-American cuisine. As co-owner of the renowned restaurant Don Angie, along with her husband Scott Tacinelli, Rito has shaped a corner of the West Village that has now become a must-visit stop for Italian cuisine enthusiasts in the US. But what makes her story truly unique is not just the running of a successful restaurant, but the distinctive approach she has used to revolutionize the culinary tradition.
Grown up in Cleveland in a large Italian-American family, Angela Rito inherited a love of food from an early age, working in her grandfather's bakery, Rito's Bakery, still a landmark in the local community. This early immersion in the family's culinary traditions laid the groundwork for a career that would take her to New York City, the city that ignited her irrepressible passion for cooking. "Moving to New York City was my turning point. New York City ignited my passion for this industry, and that's where I think it all started for me!" Angela told Michelin Guide.
After moving away at age 22, Angela embarked on a journey that led her to work in some of the Big Apple's most prestigious restaurants, including Park Avenue Seasons, where she met her later husband and culinary partner, Scott Tacinelli. Angela Rito's success is due not only to her skill behind the stove, but also to her ability to innovate while staying true to her origins. Her cuisine is a modern take on Italian-American tradition, combining the soulfulness of familiar flavors with a sophistication that draws inspiration from a variety of influences, including Japanese cuisine, another great passion of the couple. This fusion is what makes his style unique, in an ongoing balance between a respect for authenticity and a desire to break conventional boundaries. “I take different risks. Italian food is very much rooted in authenticity, and although I respect and appreciate it, what Scott and I do has an element of breaking certain traditional boundaries, using ingredients and techniques from different food genres and presenting things in a new way."
"I try not to get distracted by comparing myself to other people," she says, revealing a way that has helped her stand out in a highly competitive industry. Being a woman in a traditionally male-dominated industry has brought not insignificant challenges, but Angela has been able to turn them into opportunities. The greatest of these challenges has been balancing her career as a chef with her role as a mother. Her restaurant is not only a business success, but also an environment where many women find inspiration and opportunities for growth. The fact that Don Angie is run by a woman has created a special attraction for other budding chefs, who see Angela as a role model.
Among her sources of inspiration, Angela cites chefs of international caliber such as Gabrielle Hamilton, Dominique Crenn, and Nancy Silverton, not only for their extraordinary culinary talents, but also for their ability to balance their careers with family life. This aspect is particularly significant to Angela, who sees in these women proof that it is possible to excel in the kitchen without giving up one's personal life.
Her two grandmothers played a key role in shaping her culinary and hospitality philosophy. Her paternal grandmother, originally from Naples, was a veritable wizard in the kitchen, capable of turning any ingredient into a masterpiece. Her maternal grandmother, who grew up near Little Italy in Cleveland, was the queen of hospitality, always ready to organize large family gatherings and create a warm and welcoming atmosphere. These teachings are at the heart of what Angela tries to pass on through her daily work.
Recently, Angela and Scott expanded their culinary empire with the opening of San Sabino, a seafood restaurant located next door to Don Angie's. This new project reflects their ongoing commitment to creating unique dining experiences and cultivating a team that shares their passion and dedication.
