From the Newsletter

FISH EXPERT OF THE WEEK: Chef Anthony Dattolico

Chef Anthony Dattolico comes from a long line of culinary experts. Before beginning his career with FultonFishMarket.com, he graduated from the Culinary Institute of America in August of 1999. He quickly progressed from Sous Chef to his first position as Executive Chef in 2002 at the Reebok Club in New York City. He honed his skills as an Executive Chef for 11 years before coming onboard with FultonFishMarket.com in 2014.

Chef Dattolico has always had an interest in cooking and eating since he was a child. In grammar school and high school, he took cooking classes. His true inspiration was his mother’s and grandmother’s passion for food and cooking. He recalls beautiful Thanksgivings set at his family’s home, amid a smattering of first and second cousins, with the men of his family working in the kitchen, preparing delicious feasts for as many as 80 people! These evenings would end with card games and togetherness. Such gatherings can surely inspire a person to see how food can truly be a unifier amongst people and especially families.

According to Chef Dattolico the MOST IMPORTANT aspect of seafood preparation is starting with FRESH product.

“Whatever fish you cook, it all starts with freshness and a little technique! Keep it simple and keep it fresh. A beautiful dish is prepared with simple ingredients; a little salt, pepper, and lemon can go a long way!”

When Chef Dattolico was 14 years old, his grandmother allowed him to prepare her famous recipe, Linguini and White Clam Sauce for their family’s Christmas Eve dinner. Rooted in tradition, these recipes brought along from the old country are a simple delicacy that requires the hand of a true chef to prepare. Following in the footsteps of his ancestors, Chef Dattolico was filled with a sense of pride and accomplishment at this great honor.

Chef Dattolico’s grandfather emigrated from Italy at the age of 16 in the year 1910, when New York was a land of opportunity and a place to truly start over. At such a young age, he was able to foster the immigration of his entire family from Italy, house them and give them a head start in the New World. In the late 1930’s, his grandparents opened one of the very first Supermarkets in New York, giving the family a sense of pride, purpose and established a feeling of success having found their footing in their new homeland. Such stories, of the men and women that built this great country of ours are inspiring to all, a true story about hard work and dedication that not only secured one generation’s standing, but also inspired generations for years to come.

Pictured Above: Pictured above: Chef Anthony Dattolico's father and grandfather in their New York City supermarket.

Inspired by his Italian descent, Chef Dattolico LOVES seafood and prepares it for his family at least once or twice per week! He loves to pair seafood with pasta and says that Shrimp, Squid, Mussels and Clams are always a hit with his family.

“Marinated Shrimp on the grill is always a huge crowd pleaser!”

His daughter, Louise, loves Soft Shell Crabs and is an expert at cleaning them and getting to every last delicious bite! Chef Dattolico’s son, Joseph, is still warming up to the “fish thing” but he definitely claims that Fried Calamari is one of his absolute favorite foods!

Chef Anthony Dattolico, his family, his roots and his career are a perfect example of the American Dream come true. Generations of hard work and dedication can manifest into future generation’s passions, carrying on the trade of their ancestors. Chef Dattolico, along with every Chef working in the United States and around the world, are the true unifiers amongst us. In a world of differences of opinions, one thing we can always agree on is that WE LOVE FOOD!