Chef Dominic Tedesco
His parents, Italian immigrants, settled in Southern Indiana after the birth of their 1st son. After 6 more sons were born, they welcomed Dominic Gerard into the world in 1963. A total of 8 in all, the Tedesco boys were raised in a Midwest world very unlike their Sicilian roots. However, Tedesco stayed true to his Italian heritage and learned to cook at his mother’s side. From his early childhood, when Chef Dominic Tedesco was barely able to reach the stove, He was obsessed with curiousity about the appetizing aromas that wafted from the pots and pans.
Chef Dominic opened his first restaurants in Indiana and Kentucky. With his Mediterranean look and his southern accent, “The Hillbilly Italian” became quite popular with the locals. He also became well known on the competitive circuit winning various awards for his pizza recipes.
- “Fuoco de Mare” – Pizza Today© Best of the Midwest 2001
- “Don Domenico” pizza – Pizza Today© International Traditional Pizza of the year 2002
- “Loaded Potato” pizza – featured on Emeril Live!© 2003.
- “Don Siciliano” pizza – Pizza Today© International Deep Dish Pizza of the Year 2004.
- “Loaded Potato” pizza – PMQ© America’s Plate 2004.
Chef Dominic’s competitive spirit reached a pinnacle when he qualified to be part of the US Pizza team. Presenting his culinary masterpieces in Salsomaggiore, Italy, he placed 2nd in North America at the World Pizza Championships in 2004. This experience made Chef Dominic realize he wanted to take his career to a new level.
So, at the age of 40, he decided to return to the classroom and finish his culinary degree in Las Vegas. He graduated in 2006. Since that time, he has been sharing his pizzas and Italian dishes with a whole new audience. After a stint at MGM Grand and time spent in the corporate culinary world, he has now found a new home in Dean’s Place, an Italian eatery. As their Executive Chef, he has been able to perfect his dishes further; creating a unique dining experience for all who encounter him. Regardless of a change in geographical location, Chef Dominic has never lost his charm or that Southern accent. His work is truly blooming in the desert.
Recipes by Chef Tedesco
Delicious and easy to cook, Pasta D’Amore includes angel hair pasta cooked with pancetta sun dried tomatoes, varieties of mushrooms and chicken on the top, garnished with Pecorino Romano cheese. In addition, an easy to cook Seared grouper with guacamole dip having crab meat in it as topping is an excellent one pan dish.
Chefs Bob Fromage and Dominic Tedesco are joined by Sidney Murdock to make a Latin swing pizza, a chicken and artichoke pizza and a fresh summer salad.
Using leftovers, Chef Dominic Tedesco and Lucie Ventura, author of "Touched by Diabetes," prepare a potluck meal of chicken delight, pasta, halibut and mahi mahi with a citrus sauce, and dessert.
With the help of Cheflive guest Chrissy Watson, Chef Dominic Tedesco makes a delicious seared ahi tuna topped with a passion fruit salsa and halibut cooked two different ways.
Chefs Bob Fromage and Dominic Tedesco make a crisp summer salad topped with grilled skirt steak and shrimp.
Chicken Breasts served with Vegetables, Pan Seared Mahi-Mahi, and a Creamy Risotto