“Some says a cook is an artist, I think he’s more like a parent. It’s all about love and constant dedication more than a strike of genius. It’s a labor that bare the fruit of a passion deep inside. That’s what cooking is for me.”
— Chef Ivan Beacco

Ivan Beacco was raised in the coastal northern Italian city of Trieste, a stone throw of distance from Venice. He was exposed to a style of cooking that fused classic Italian fares with “Mittel European” flavors and after classically training in one of the most celebrated culinary schools in northern Italy, he started working at age 14 in some of the busiest and best restaurants, first in Italy, on the Adriatic riviera and in the Dolomites, eventually expanding his horizons to work in Vienna, Bruxelles and finally landing over the pond in New York City in 1998. 

Since, he worked in many bastions of Italian cuisine in the big apple; from Borgo Antico in Union Square to Pepolino in TriBeCa going through Carmaya in Williamsburg and Acqua in the Old Seaport district and even partnering up as owner at Testaccio in Long Island City.

Meanwhile his his talent didn't go unnoticed and he's being featured many times in the New York Times, Esquire, the Michelin guide and he's being recognized by his peers being bestowed the title of Master Chef in Italian Cuisine by the Academia Barilla and featured in Best Chef America in 2012, 2014 and 2016.

In 2013 he started collaborating with Wellness in The School program and chef Bill Telepan to improve the food served in public schools and educate children and adults about the benefits of a healthy diet.

Besides being a chef, Ivan Beacco belongs to the Taoist Tai Chi Society of America, American Mensa, he is a Freemason and a husband of his beautiful Argentinean wife and father of a 8 years old boy and a 3 years old baby girl.

 

Wellness in the schools - http://www.wellnessintheschools.org/ 

Academia Barilla - http://www.academiabarilla.com/

Best Chefs America - https://www.bestchefsamerica.com/