Culinary Arts Director - Newport Harbor Corporation
As the Culinary Arts Director at Newport Harbor Corporation, Kevin DiLibero brings more than 11 years of culinary experience to the Avvio team, where he blends his knowledge and appreciation for ‘beautiful food done simply’ to create menus that showcase authentic Italian flavors and techniques. “The excitement in cooking for me is in the simplicity of the ingredients. Italians live off the land, and that’s a beautiful way to live.”
Chef DiLibero’s love of traditional Italian cooking began while attending culinary school at the Florida Culinary Institute, where he was introduced to his mentor, Capri-native Raffaele Santrapaia. Watching him make everything from scratch on a daily basis solidified Chef DiLibero’s passion to do the same and ingrained in him the values that he carries to this day.
After working with Santrapaia for two years, Chef DiLibero continued to hone his skills as a chef in numerous establishments, including as the opening executive chef at Pane e Vino in Federal Hill, Providence’s historic Italian neighborhood, and as executive chef at Newport Restaurant Group’s Waterman Grille, where he was able to flex his creative muscles executing dishes that showcased the diversity of Providence. Chef DiLibero gained additional experience running the kitchen operations at 22 Bowen’s Wine Bar & Grille in Newport and Trio in Narragansett before his promotion to culinary arts director for Newport Harbor Corporation in 2012.
Chef DiLibero’s love for his craft led him recently on a tour around the United States, where he, along with Corey Barriera, regional director of operations, drew inspiration from the fun, fresh and simple approach of Italian dining that is reflected in every facet of Avvio. Truly, DiLibero’s life lessons and influences are clear as he strives to ensure that the Italian philosophies he is so passionate about span beyond the plate to create a complete experience that Avvio’s guests can take away with them.
When he’s not with his work family, DiLibero spends his spare time reading cookbooks, enjoying the outdoors, and spending time with his wife and two dogs.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..