A graduate of the Culinary Institute of America, Chef Giuseppe Napoli is one of the youngest in a large Italian family who fell in love with cooking at a very young age. Standing at his mother’s side as she cooked the family meals, Chef Napoli saw the care infused in every meal she prepared. Seasonal homegrown produce, homemade sauces and freshly baked breads were on the table every day. “My Mother loved to cook and you could feel that love in every bite,” says Chef Napoli. His passion for food and the art of cooking came from the generations of family that influenced him in their homeland of Sicily.
The “farm to table” movement, is nothing new to Chef Napoli. The focus of his mother’s kitchen was the pick of the day, which she found ripe and ready in the family garden. Alongside their homegrown vegetables were homemade pastas, wines, crusty breads and cheeses, all hand-made by someone in the family. Often that someone was the young Giuseppe.
As a student of the prestigious Culinary Institute of America, where he graduated with honors, Chef Napoli came to understand the Hudson Valley offerings of fresh foods early in his career and he brings that knowledge to his work at Diamond Mills.
While studying at the CIA, Chef Napoli gained a coveted apprenticeship at the famous Marker 350 Restaurant in Myrtle Beach, South Carolina. He began honing his catering skills as a Banquet Chef with Turnberry Catering. He then accepted the position of Executive Sous Chef at the established Northern New Jersey Italian restaurant, Casa Bella, where he received numerous accolades including praise from The New York Times.
As co-owner and Chef of the restaurant Mia Sorella Ristorante in Manville, New Jersey, Chef Napoli not only received high marks for his culinary creations, including another rave review from the The New York Times and Three Stars from the Newark Star Ledger, but also for his charitable and civic endeavors. His later positions included Executive Chef at the Cove Restaurant Group in New York’s Battery Park, opening chef for Mare Restaurant in Chelsea and Executive Corporate Chef for the Forest City Daly Company.
He was called upon by the five-star luxury hotel company, Rosewood Hotels and Resorts, to open the Neo Restaurant at the Mansion on Peachtree in Atlanta, GA. There he received rave reviews and accolades in national, media making Neo Restaurant one of the best restaurants in Atlanta. He was featured on CBS Better Mornings in Atlanta and was invited to showcase his talents at the Best World Chefs of Atlanta.
In 2010, Chef Napoli returned to the Northeast to head the newly opened, modern Italian restaurant Porto Vivo in Huntington, New York.
At The Tavern at Diamond Mills, Chef Napoli offers an amazing menu of world-class cuisine, paired with high-quality meats, fish, house-made pastas, breads and pastries. Our Tavern will offer local craft brews, hand-crafted cocktails, using spirits from local distilleries, and the finest wines from New York State and around the world.
Whether dining al fresco on the grand, sweeping deck overlooking the falls or cozying up in a booth by the fire of the main dining room, The Tavern at Diamond Mills is the perfect place to meet friends, have a romantic dinner or grab a quick bite at the bar. The Tavern also offers private dining in the Library or on the Mezzanine to accommodate as many as 30 guests, as well as an elegant Sunday Brunch.
Chef Napoli puts as much passion into his catering menus as he does his menus featured in The Tavern at Diamond Mills. The Grand Ballroom at Diamond Mills, with over 7,000 sq feet of versatile catering and conference space, plays host to elegant weddings, family gatherings, fundraisers, special events and holiday parties for up to 400 people. Chef Napoli has overseen numerous events and private dinners in his career for the likes of Joe Pesci, Nancy Pelosi, Usher, Janet Jackson, Tony Bennett, Rev. Al Sharpton, Bill Clinton, Elliot Spitzer, Billy Joel, Edward James Olmos, and Mayor Bloomberg, as well as being one of the featured chefs for events at Gracie Mansion.
With over 25 years experience in the culinary, restaurant and hospitality industries, and most recently named a “Best Chef America”, we are proud to have Chef in the Hudson Valley where he continues to bring his talent and passion to the world-class dining at Diamond Mills Hotel & Tavern.