Steve DiFillippo is a different kind of celebrity chef — famous among the famous more than he is among the general public.

—Kerry Byrne, Food & Sports Writer

Master Networker
Restaurateur/Entrepreneur
Chef & CEO of Davio’s Northern Italian Steakhouse

“After 30 years I feel that I am just getting started.” says Davio’s Chef/CEO, Steve DiFillippo. At the age of 24, Steve purchased an established restaurant called Davio’s in Boston’s Back Bay. And this was the first in a succession of popular restaurants changing the concept to a Northern Italian Steakhouse. Steve is a graduate of Boston University and the Cambridge School of Culinary Arts. He is very involved in the community, serving on several non-profit boards. Steve is the honorary Chef representing the New England Patriots at the Taste of the NFL’s “Party with a Purpose” event at the SuperBowl.

In 2008, he was inducted into the Massachusetts Restaurant Hall of Fame. Steve lives in Wenham, MA, with his wife Pamela and their four children. He runs 4 – 5 miles a day, “so I can wrongfully delude myself that I can eat anything I want,” he says.

Speaking Engagements

Press & Awards

  • Style Boston

    Dish It Up: Bistro 36

    On his way down to Harwich, Steve stops into Bistro 36 where executive chef Clancy Heicher demonstrates how to make homemade ravioli and shows off the Cadillac of pizza ovens.

  • Style Boston

    Dish It Up: L’Espalier

    Steve puts his hands in the dirt to get the scoop on how Chef Frank McClelland brings the fruits of his labors from the farm to the tables of L’Espalier.

  • Style Boston

    Dish It Up: Jasper White

    The ultimate American cookout all starts by digging a pit. Steve and Summer Shack’s Jasper White show beachgoers the traditional clambake method.

It’s All About the Guest

With guests constantly asking how he did it, DiFillippo has written the ultimate guide to starting a restaurant, running a successful business, enjoying food, and living life. The 5.9 million restaurant workers who say they want to open their own restaurant will go nuts over this book, but so will anybody who loves food and the restaurant world—heck, anybody who wants to make money and have a blast doing it. As a special bonus, Steve includes twelve signature Davio’s recipes.

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