Tommy DiGiovanni’s passion for food started at a very young age. Raised in New Orleans surrounded by food, Tommy began working at the age of 12 in his father’s restaurant, The Little Italian Restaurant.
At age 18, Tommy began formal culinary training. While studying, he apprenticed at The Fairmont Hotel and quickly garnered attention. By 20, he was promoted to Sous Chef.
In 1988, Arnaud’s Restaurant was looking for a Sous Chef. Andre LeDoux, Chef de Cuisine, had worked with Tommy at the Fairmont and offered him the position. Under LeDoux, Tommy honed his technique and expertise in classic French and Creole Cuisine.
Curious to learn more, Tommy moved to the Royal Orleans Hotel after four years with Arnaud’s to become the Executive Sous Chef. Three years later he returned back to the site where his professional career took off, The Fairmont Hotel, to become the Executive Sous Chef.
In 1997, the Chef de Cuisine position became available at Arnaud’s Restaurant. Archie Casbarian, proprietor of Arnaud’s at the time, contacted Tommy immediately to join him at Arnaud’s as Chef de Cuisine.
Tommy’s mentoring and leadership skills are evidenced in the success of his many apprentices who are now flourishing in their own right. Tommy continues to deliver Arnaud’s classic dishes. His innovative contributions are destined to become Creole classics.
