Cacio e Pepe Con Pollo

Chef Jonny Giordani, originally from Rieti, a small town in central Italy, moved to New York City in 2003 to pursue his American Dream. His passion for cooking began at a young age, nurtured by weekends spent at his grandmother's house. It was during those early years that he discovered his love for food and made a promise to his grandmother to never stop pursuing his passion for cooking.
At the age of 15, Chef Jonny decided to formalize his love for cooking by attending culinary school. His journey as a professional chef began in 1996, and he spent years traveling across Europe, working, learning, and expanding his culinary knowledge. In 2003, while on vacation visiting his brother in NYC, Chef Jonny had a chance encounter at Cipriani Dolci in Manhattan. Dennis, a chef at Cipriani, offered him the opportunity to work with them, and Chef Jonny seized it.
Upon returning to Italy, he sold his restaurant—a small 30-seat trattoria that featured homemade wine and local, organic products—and made the move to New York. After nearly five years with Cipriani, Chef Jonny went on to work in various NYC kitchens, from pizzerias to fine dining establishments, continually honing his craft and mastering new techniques.
In 2010, at a time when his passion for cooking had waned after nearly 15 years in the industry, Chef Jonny faced a turning point in his career. While serving as the Executive Chef at the eclectic Soho restaurant "Boom," he was approached to audition for Food Network's Chopped. Initially hesitant, he decided to give it a try, and the next day he auditioned and was cast on the show.
Chef Jonny won Chopped, but the experience gave him far more than the $10,000 prize. It reignited his passion for food and restored his confidence, reminding him of his love for creativity in the kitchen and his dedication to his culinary dreams.

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