Chef Fiore began working in kitchens at a very young age, developing a lifelong passion for the culinary arts. He earned culinary degrees from both the French Culinary Institute in Manhattan and ALMA – The School of Italian Culinary Arts in Parma, Italy, building a strong foundation in both classical and Italian cuisine.

Immediately after graduating, he returned home to take over operations of his family’s restaurant following the passing of his father. Having already spent much of his life working in the restaurant, he continued leading the business for another 11 years, further refining his skills and deepening his culinary expertise before ultimately deciding to close the restaurant and pursue new opportunities.

With decades of hands-on experience, Chef Fiore has mastered a wide range of dishes and techniques, including pasta sauces, seafood and fish sauces, appetizers, veal, steaks, stocks, and seafood preparations. His years in professional kitchens have made classic prep work second nature—so much so that he jokes he could chop cases of mushrooms and onions blindfolded.