Chef Angelo
After tremendous success in New York, Chef Angelo Morinelli established Cucina D’Angelo in 2002, at Boca Center. The restaurant quickly became recognized as one of South Florida’s finest destinations for authentic Italian cuisine. For over 40 years, Chef Angelo has garnered the respect of the industry and his loyal clientele. He has made appearances at The James Beard House, The Italian Culinary Institute, Bloomingdale’s, Williams Sonoma, Fortunoff’s, and been featured in The New York Times, Newsday, The Sun-Sentinel, Palm Beach Illustrated, Boca Raton Magazine, Zagat’s, Long Island Update, Distinction Magazine, and others.
Profile on Chef Angelo Morinelli
Chef Angelo Morinelli has been exacting his craft ever since his first summer vacation to his grandmother’s house on the coast of Italy. Not only was he charged with cooking fish in traditional preparations, but he was also responsible for catching it. Chef Angelo’s commitment to using the freshest ingredients in all his food began with these lessons learned as a boy in Italy. In fact, his other grandmother had a home in the mountains where his family spent time in the winter. It was here, that he gained an encyclopedic knowledge of wild game, which he continues to incorporate into his food today.
Chef Angelo’s first hands-on culinary experience took place at the Morinelli family restaurant in Rome. He worked there until 1968, when he and his father immigrated to Long Island, New York. Life changed dramatically as young Angelo entered the business world on the New York Diamond Exchange. Not surprisingly, he only lasted six months before returning to his roots. In 1969, he went to work at his family’s new incarnation of La Cisterna in Mineola, New York.
Chef Angelo worked his way up the ranks for fifteen years before finally taking ownership of the Mineola landmark. He further enhanced the restaurant’s image by continually experimenting with new theme nights and promotions, but never deviating from the quality of food his clientele had come to expect.
The New York Times even picked up on an event that Chef Angelo had begun at La Cisterna. “Opera Nights” were a huge success and attracted people all the way from Manhattan. The idea was to have a quasi-dinner theatre setting where guests were treated to a traditional Italian dinner. while operas were being performed live.
Another crowd favorite at La Cisterna is the “Cooking with Chef Angelo Series” wherein guests are invited to join a round table in the middle of which Chef Angelo demonstrates preparation of a full five-course meal. The guests then dined on each course, affording them the opportunity to make the connection between what they just learned and how the finished product came to life. Many guests have commented that the dinner series compelled them to dine out even as a single due to the communal nature. Participants agreed that Chef Angelo is at his best here, in front of a crowd, and showing off his years of expertise as he explains how to open a clam or what creative things can be done with artichoke stems.
Commemorating 30 years of serving guests at La Cisterna, Chef Angelo released a cookbook called La Cucina di Chef Angelo. The book includes favorites of Chef Angelo’s cuisine, but also features wine pairings and traditional menu line-ups for most special occasions including anniversaries, birthdays, Christmas, and New Year’s.
The wonderful elements Chef Angelo developed at his New York location, have been incorporated into Cucina d’ Angelo. In addition, he has added an exciting array of wine tastings and wine dinners, pasta parties, culinary cultural experiences, and the Rent-a- Chef concept, which transports him and his talented team into your home, for an evening beyond compare.