Tony May

Tony May. He was a pioneering and influential figure in the American restaurant industry, renowned for elevating the standards of Italian cuisine in the United States. As a restaurateur, he was instrumental in introducing authentic regional dishes to New York City and mentoring a generation of acclaimed chefs. His flagship establishment, San Domenico NY, became a landmark for fine dining and a catalyst for changing American perceptions of Italian food.

Early life and education

He was born in Torre del Greco, a town near Naples in the Campania region of Italy. His early exposure to the vibrant food culture of Southern Italy, including the seafood of the Tyrrhenian Sea and the produce of Mount Vesuvius, profoundly shaped his culinary philosophy. He pursued formal training in hospitality, attending the prestigious Istituto Alberghiero di Salerno, where he studied the intricacies of service and kitchen management. This classical European education provided a rigorous foundation before he embarked on his career in the United States.

Career

He began his career in the United States working at the Hotel Plaza Athénée in New York City, where he honed his skills in high-end service. In 1974, he opened his first significant venture, La Camelia, which quickly gained attention for its refined approach. His major breakthrough came with the 1979 opening of Palio, a restaurant that boldly featured the rustic, robust flavors of Sienese cuisine, challenging the prevailing American notion of Italian food as limited to spaghetti and meatballs. He later founded the Gruppo Ristoratori Italiani, an organization dedicated to promoting authenticity. His crowning achievement was the 1988 launch of San Domenico NY, an offshoot of the legendary San Domenico in Imola, which earned critical acclaim and a loyal following among the city's elite, including figures from Wall Street and Broadway.

Awards and recognition

His contributions were widely celebrated by the culinary world and beyond. San Domenico NY consistently received high ratings from critics like those at The New York Times and was a regular recipient of awards from the James Beard Foundation. He himself was honored with the James Beard Who's Who of Food & Beverage in America award. In 2013, the Italian government recognized his role as a cultural ambassador by bestowing upon him the title of Cavaliere dell'Ordine della Stella d'Italia. His restaurants were also frequent honorees in the Zagat Survey and received distinctions from Wine Spectator for their extensive cellars.

Personal life

He was a private individual who centered his life around his family and his profession. He was married and had children, some of whom followed him into the hospitality business. A passionate advocate for his heritage, he divided his time between New York and Italy, often sourcing ingredients and inspiration from his native Campania. Beyond the kitchen, he was known as a generous mentor and a staunch traditionalist, dedicated to preserving the integrity of Italian culinary arts. His personal interests included the history of Mediterranean cuisine and collecting rare Italian wines.

Legacy

His legacy is profound and enduring within the American culinary landscape. He is credited with transforming Italian-American cuisine by insisting on regional authenticity, quality ingredients like Parmigiano-Reggiano and extra virgin olive oil, and skilled technique. Through his leadership in the Gruppo Ristoratori Italiani and his mentorship, he helped launch the careers of notable chefs such as Odette Fada and Andrew Carmellini. The closure of San Domenico NY in 2012 marked the end of an era, but his influence persists in the elevated standards of Italian dining across the United States, from establishments in Los Angeles to Chicago. His life's work demonstrated that Italian cuisine deserved a place among the world's great gastronomic traditions.

Category:American restaurateurs Category:Italian chefs Category:People from New York City