Our Team

 

Joe-DeNicola-2015-2

Joe DeNicola

Joseph DeNicola became hooked on cooking at an early age. From the age of four, on most Sundays, the young DeNicola lent a hand in the kitchen alongside his mother and grandmother. However, it was the excitement and energy of restaurants that initially lured DeNicola into the culinary life. Having received the prestigious American Culinary Federation Award of Excellence, Joe has held every position — from busboy to general manager, dishwasher to chef– and has worked in some of the finest restaurants on Long Island and Manhattan, honing the skills that have made him the successful chef and restaurateur that he is today.

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Leo DeNicola

Leo DeNicola

Leo DeNicola started his career in the restaurant business at age 14 and has never looked back. As a recipient of the prestigious American Culinary Federation Award of Excellence, Leo’s experience includes establishing The Kitchen Catering Corp at Time Warner to his experience building Crossroads Bar & Grill. Leo’s experience and knowledge in the field provides unparalleled expertise for existing and future restaurants.

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Jimmy DeNicola

Jimmy DeNicola

Jimmy DeNicola, the oldest of the DeNicola siblings started, like most of us as a bus boy. His restaurant career began at The Ground Round as a teenager on Long Island. After high school, Jimmy attended Cornell University where he graduated with a bachelors of science in business management. During his 4 years at Cornell, Jimmy played lacrosse on 2 national championship teams. After college, he went on to work on the world renowned Wall Street. He honed his skills in the stock market for 20 years. After leaving the stock market in 2001, Jimmy and his brothers decided to open Ruvo Restaurant in Greenlawn. Jimmy now runs maintenance and facilities for all six of the DeNicola Brothers Concepts locations. Jimmy enjoys running, playing golf, art and spending time with his wife and three children. He resides in Greenlawn with his family.

 

Ula Vicino

Ula Vicino
GM, Ruvo Greenlawn

Ula Vicino is the current General Manager of Ruvo restaurant in Greenlawn.
She strives to bring a great atmosphere, stellar hospitality, and service excellence to all patrons of Ruvo, as well as the DeNicola Brothers brand.

 

Desiree Rosario

Desiree Rosario
GM, Ruvo Port Jefferson

Desiree Rosario is the current General Manager of Ruvo restaurant in Port Jefferson.
She strives to bring a great atmosphere, stellar hospitality, and service excellence to all patrons of Ruvo, as well as the DeNicola Brothers brand.

 

Stephanie Morgan

Stephanie Morgan
GM, La Tavola

Originally from Syracuse, Stephanie began her career in restaurants as a way to
help pay her way through college. Beginning as a food runner and hostess at a small
Irish Pub at SUNY Cortland, she was soon promoted to hostessing, serving and bartending
at all four of their locations. There was a passion for the industry that couldn’t be denied. She helped build their brunch business, as well as helped launch a new student bar,
it was then she realized her passion for building brands and starting concepts. After graduating Stephanie began bartending in some of NYC’s best spots including LAVO NY and Lucy’s Cantina Royale at Penn Plaza. She then went on to manage and helped to launch a startup known as Hu Kitchen in Union Square. In 2017 Stephanie and her husband moved to Sayville, and met Leo DeNicola at an event on the North fork. The rest is history. Having managed at both Del Fuego Babylon and La Tavola, Stephanie is now the GM at La Tavola, bringing her years of industry experience to continue to help grow the DBC brand.

 

Hugo Rojas

Hugo Rojas
GM, Del Fuego St. James

Hugo Rojas is the current General Manager of Del Fuego restaurant in St. James.
He strives to bring a great atmosphere, stellar hospitality, and service excellence to all patrons of Del Fuego, as well as the DeNicola Brothers brand.

 

Leo DeNicola

Leo DeNicola
GM, Del Fuego Babylon

Drawing influence from his father, Leo began as a bus boy at la Tavola at age 16 and immediately became enamored with the family business. “My father 100% influenced me — I think he’s the smartest man alive — and he and my uncle both brought me to love this business.” After briefly studying business in college, he realized his skills were better served back under the DBC name. As General Manager of Del Fuego’s Babylon location, he now pursues both his passions — his family and the family business.

 

Janelle Gandiosi

Janelle Gandosi
GM, Del Fuego Patchogue

Janelle started her career with DBC in 2014 at La Tavola in Sayville. It wasn’t long
before Janelle was promoted to Assistant Manager of Del Fuego Babylon in 2015.
Through her dedication and hard work she became General Manager of the Patchogue Del Fuego location in 2016 where she continues to learn and teach others the elements required to create a successful and comfortable dining experience.

 

Brian DeVine

Brian DeVine
GM, Del Fuego E.Northport

Brian DeVine is the current General Manager of Del Fuego restaurant in East Northport.
He strives to bring a great atmosphere, stellar hospitality, and service excellence to all patrons of Del Fuego, as well as the DeNicola Brothers brand.

 

NOCO St. James

NOCO St. James

www.nocostjames.com

 

Anthony D'Amico

Anthony D’Amico
Executive Chef
DeNicola Brothers Concepts

Inspired at a young age by his mother and Italian heritage, Chef Anthony brings 20-plus years experience of cooking in the top Long Island restaurants. Over the last 10 years, Anthony was the executive chef of Ruvo Restaurant and is now the director of culinary for DeNicola Brothers Concepts. Anthony has a culinary degree from Johnson & Wales University. He has been invited to cook at the prestigious James Beard House and has had many TV appearances, including the CBS Morning Show. Anthony resides in Suffolk County with his wife and two daughters.

 

Tommy Manikis

Tommy Manikas
Head Chef, La Tavola

Growing up in a Greek household, Thomas remembers the kitchen always having a great aroma coming from it. Assisting his parents while preparing for family dinners, cooking has always been a passion of his. Thomas knew at a young age that he wanted to attend Johnson and Wales and received his culinary degree there. After graduation, he worked for a few years at Parchment Yacht club and eventually worked his way to Long Island to become the head chef at La Tavola in Sayville. Thomas takes pride of what he and his team in Sayville do together. Nobody has a knowledge, repertoire, and applied sense of putting ingredients to use like Chef Tom. Thomas resides on Long Island as a hard worker and great father.

 

Bob Gordon

Robert Gordon
Head Chef, Ruvo Greenlawn

Robert “Bob” Gordon is the Head Chef of Ruvo restaurant in Greenlawn.
He strives to offer the finest cuisine, stellar hospitality, and service excellence to all patrons of Ruvo, as well as the DeNicola Brothers brand.

 

Greg Cioffero

Greg Cioffero
Head Chef, Ruvo Port Jefferson

Greg Cioffero is the Head Chef of Ruvo restaurant in Port Jefferson.
He strives to offer the finest cuisine, stellar hospitality, and service excellence to all patrons of Ruvo, as well as the DeNicola Brothers brand.

 

Steve Hamerman
Head Chef, Del Fuego E.Northport

Steve brings a family heritage of cooking with extensive Long Island culinary experience. Steve was the original chef at the flagship Del Fuego Saint James location, and also opened the Del Fuego Babylon location as the head chef of the first two Del Fuego. Steve resides with his wife and their two small children in Wantagh.

 

Fabian Pena

Fabian Pena
Head Chef, Del Fuego Babylon

Fabian Pena, from Ecuadorian roots, has a passion for Tex-Mex cooking, using many of the same ingredients from his childhood to the kitchen today. Fabian has been in the industry for 17 years, working in top Long Island restaurants. Fabian’s love for people and food makes him a true top chef.

 

Omar Hernandez Del Fuego Patchogue (Head Chef)

Omar Hernandez
Head Chef, Del Fuego Patchogue

Omar “Puma” Hernandez began his career with Del Fuego in 2013 at our St. James location as a line cook where we worked and learned alongside Chef Steve Hamerman. After a year was promoted as sous chef of Del Fuego Babylon under Chef Fabian Pena. After many years of hard work and dedication to our company, Omar became head chef of our Patchogue location in 2016. Omar continues to bring his flavorful creations to life, and masters the menu with love, on every plate that leaves his kitchen.

 

Mayro Navarro Del Fuego St. James (Head Chef)

Mayro Navarro
Del Fuego St. James (Head Chef)

Mayro Navarro is the Head Chef of Del Fuego restaurant in St. James.
He strives to offer the finest cuisine, stellar hospitality, and service excellence to all patrons of Del Fuego, as well as the DeNicola Brothers brand.