Rosario Del Nero

Rosario Del Nero arrived in the United States from Milan, Italy, in 1983 and has enjoyed a multi-faceted career in the culinary arts ever since.  From 1983 to 1987, he and his wife, Constance, owned and operated The Apple Orchard Restaurant in Ipswich, MA.  The Apple Orchard featured regional Italian specialties as well as Rosario’s original creations.  The restaurant garnered much recognition, including Boston Magazine’s coveted Super Food award in 1987.

Rosario and Constance have also worked together as a food writing team.  In 1988, Harper and Row published their book, Risotto: A Taste of Milan, hailed as a “star”, by the New York Times. They have also written for Food and Wine Magazine. 

Rosario has made over a dozen television appearances on such shows as The Phantom Gourmet, Fox Morning News, and Good Morning Atlanta.

In 1989, Rosario began teaching regional French and Italian cuisines in the Professional Chef's Program at The Cambridge School of Culinary Arts. Except for a one-year hiatus — in 1991, he and his family spent a year abroad in Traona, Italy, to launch the Ristorante Villa Parravicini, on a lovely renovated Renaissance estate — he has continued to teach at the school.

Upon his return to the United States, Rosario joined Bertucci’s Brick Oven Pizzerias as their Corporate Chef.  Rosario remained at Bertucci’s for twelve years, dreaming up dozens of new pizza, pasta, appetizer, and entrée recipes. In 2000, he was promoted to Vice President of the company.

In the spring of 2003, he led a workshop on regional Italian cooking at the Culinary Institute of America in Hyde Park, NY.

In June of 2003, he was invited to Bologna, Italy, to participate in the first ever Premio Internazionale della Cucina Bolognese, an international cooking competition at which he was awarded the silver medal.

From 2003 to 2006 Rosario served as Vice President and Corporate Chef at The Naked Fish, an upscale seafood concept with six restaurants.

He has also worked extensively as a food consultant for major food manufacturers. In August 2003, he consulted for Nestlé’s, evaluating frozen food products and introducing new recipes to their chefs. In 2005, he developed several frozen seafood prototypes for High Liner Foods.

Since March 2006, Chef Rosario has been the Director of Research and Development at Joseph’s Gourmet Pasta.