D'Agostino Pasta | D’Agostino Pasta Company owner, Daniel Thompson is a graduate of the Culinary Institute of America
D’Agostino Pasta Company uses only the finest number one Durum Wheat (Semolina) and water to make the freshest, most tender handmade pasta
pasta, gluten free pasta, baton rouge pasta, fresinas, italian food
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D’Agostino Pasta Company owner, Daniel Thompson is a graduate of the Culinary Institute of America

11 Feb D’Agostino Pasta Company owner, Daniel Thompson is a graduate of the Culinary Institute of America

Chef Daniel Thompson graduated from the prestigious Culinary Institute of America in Hyde Park, NY, in 1999 and has been a rising star in the culinary world ever since. He has held key culinary positions at some of the top restaurants in New Orleans, including Commanders Palace and the Grill Room at Windsor Court Hotel.

After gaining experience in New Orleans, he departed for Hawaii. While there, he worked at Roy’s, a contemporary Hawaiian restaurant, led by Iron Chef RoyYamaguchi. Daniel then obtained the position of Executive Sous Chef at the highly regarded Baton Rouge Country Club. It was here that he was discovered by world-renowned Chef John Folse. Daniel soon became the Executive Chef at White Oak Plantation, where he worked for five years, fine-tuning his passion for classical Louisiana cooking. For the last three years, Daniel has been chef at Nottoway Plantation. Nottoway Plantation not only houses a fine dining restaurant and hotel but also serves as the site for weddings, business meetings and concerts.

Daniel was spotlighted on the cover of Louisiana Cooking Magazine as one of the “Chefs to Watch”. He has also been featured in other magazines and newspaper articles.  Come visit him at D’Agostino Pasta Company in the Drusilla Shopping Center at Jefferson Highway in Baton Rouge to discuss recipes and cooking techniques.

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