Ryan Delesandro, Executive Chef of Nava, is passionate about cooking. As a child in an Italian family that shared his passion, Delesandro didn’t consider a career in cooking until much later in life. He was talented in sports and even traveled with the Junior Olympic Team in 1996 for Baseball. Delesandro took a break from baseball in college and moved back home. He took a position with a local restaurant as a server. There his management encouraged him to try his hand in the kitchen.
Delesandro worked with a number of other prestigious restaurants. He spent a year working as a line cook under Chef Paul Albrect atChef Paul’s in Panama City Beach, FL. He was deeply inspired by Chef Albrect and decided to pursue a higher education in the culinary arts. While earning his Associates Degree from Johnson & Wales, Delesandro dabbled in Low Country Cuisine in Charleston, SC under Executive Chef Frank Lee at Slightly North of Broad and with catering and banquettes at Wild Dunes Isle of Palms in South Carolina. From then on as opportunities presented themselves for him to learn new and different cuisines, Delesandro jumped at the chance. In 2003, with a move to South Florida, Delesandro invited the possibility to master the unusual meals of Latin and Caribbean cuisine. As the Executive Sous Chef at Chef Allen’s in Aventura, FL working under Executive Chef Allen Susser, Delesandro stayed in South Florida for 2 years while finishing his Bachelors of Arts degree in Culinary Arts before moving to Atlanta.
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