Steve DiFillippo is a different kind of celebrity chef — famous among the famous more than he is among the general public.

—Kerry Byrne, Food & Sports Writer

Master Networker
Restaurateur/Entrepreneur
Chef & CEO of Davio’s Northern Italian Steakhouse

“After 30 years I feel that I am just getting started.” says Davio’s Chef/CEO, Steve DiFillippo. At the age of 24, Steve purchased an established restaurant called Davio’s in Boston’s Back Bay. And this was the first in a succession of popular restaurants changing the concept to a Northern Italian Steakhouse. Steve is a graduate of Boston University and the Cambridge School of Culinary Arts. He is very involved in the community, serving on several non-profit boards. Steve is the honorary Chef representing the New England Patriots at the Taste of the NFL’s “Party with a Purpose” event at the SuperBowl.

In 2008, he was inducted into the Massachusetts Restaurant Hall of Fame. Steve lives in Wenham, MA, with his wife Pamela and their four children. He runs 4 – 5 miles a day, “so I can wrongfully delude myself that I can eat anything I want,” he says.

Speaking Engagements

Press & Awards

  • Huffington Post

    My Hot Dog Adventures

    by Steve DiFillippo.

    I believe firmly that in order to be successful in business, you have to not only love what you’re doing, but have a passion for it.

  • Chronicle

    Made in Massachusetts...Spring Rolls

    Davio’s owner Steve DiFillippo rules over a kingdom of frozen egg rolls.

  • Edible Boston

    Edible Reads: The Winter List

    By Louisa Kasdon.

    This season has a wonderful set of new books with possibilities for gift giving, personal improvement, fantasizing about your next local dining sojourn, and plain food fun. These are books we think you will love to sniff, read, keep, or pass on to another whose taste you can foster.

It’s All About the Guest

With guests constantly asking how he did it, DiFillippo has written the ultimate guide to starting a restaurant, running a successful business, enjoying food, and living life. The 5.9 million restaurant workers who say they want to open their own restaurant will go nuts over this book, but so will anybody who loves food and the restaurant world—heck, anybody who wants to make money and have a blast doing it. As a special bonus, Steve includes twelve signature Davio’s recipes.

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