Chef-Owner Dino Santonicola is a master pizzaiolo and chef at Partenope Ristorante in Dallas, TX. Dino was born and raised in the Spanish Quarter, known as the heart and soul of Naples, Italy. He began working with pizza and cooking at the ripe age of 13 at a pizzeria close to home at the behest of his mother who realized that her son had a passion for food. Dino received his formal training from the Italian Culinary Institute but honed his skills by working many years in restaurants and pizzerias throughout Naples. In 2004, Dino left Italy and moved to Seattle, WA where he established Via Tribunali Pizzerias and helped design the pizza kitchens at Ristorante Picolinos and Mamma Melina. In 2010, he moved to Washington, D.C. to open Pizzeria da Marco. In 2011,Dino became the executive chef and master pizzaiolo of Cane Rosso in Dallas, Texas. During his 7 years with Cane Rosso, Dino grew the concept and brand from one location in Deep Ellum, to 9 locations from aroundTexas. Dino is part of a select group that hold the prestigious title of Fiduciary of Associazone Verace Pizza Neapolatana and won the gold medal at the AVPN Olympics in Naples, Italy for his Pizza Fritta. Dino focuses on the art and craft of Neapolitan-style pizza and cuisine.His inspiration to deliver the best Neapolitan-cuisine is simple: a hunger for good food produced from quality ingredients. His inspiration to deliver the best Neapolitan-cuisine is simple: a hunger for good food produced from quality ingredients.
