Following in the footsteps of his father, Pippo learned Italian cooking from his grandmother and was working in his dad's restaurants before he was even a teenager. By the time Pippo turned 15, Aldo cranked up the heat on Pippo's cooking career, placing him on grill duty to cook meats and fish at Caffe Aldo Lamberti, one of the premier Italian restaurants in Southern New Jersey.
Once completing school at age 19, Pippo returned full-time to Caffe Aldo Lamberti's kitchen and focused on forging a culinary career. Pippo's tutelage in the kitchen continued with an internship at the legendary Philadelphia restaurant Le Bec-Fin, under famed French Chef Georges Perrier. After this experience, Pippo began working as a chef at Positano Coast in January 2005, under Executive Chef Ted Covington. Covington's experience included stints at Mario Batali's Esca and the French-Mediterranean Picholine, where he mastered the ability to craft small, artful dishes featuring fresh seafood, pastas and meats. Learning from Covington, Pippo quickly evolved from a talented young cook to an ambitious chef with vision. Pippo's philosophy is "to create dishes which marry the best, freshest ingredients to create memorable food with bold flavors and interesting textures. I want to create food that my guests dream about."
Pippo's menu at Positano Coast is loaded with regional specialties from the Lamberti family's homeland, the Amalfi Coast of Italy. His creativity with crudo, the Italian rendition of sashimi, has been winning him rave reviews from both critics and guests alike. 'His scallop and sea urchin crudo with avocado and lemon brings a seductive collection...'
Other items found on Pippo's menu at Positano Coast include his pan-seared skate, grilled mahi & shrimp and bison carpaccio. More delectable dishes are Pippo's veal tenderloin that is pan-roasted with bacon and baby vegetables; sea urchin pasta with black squid ink pasta, sea urchin and crabmeat; and grilled octopus with charred artichokes, lemon zest, red onions and rosemary pesto.
Since earning the reins to the kitchen of Positano Coast, Pippo is proud to successfully bring the flavors of his family's heritage to Philadelphia.
Pippo resides in Cherry Hill, New Jersey and enjoys traveling, playing soccer, spearfishing, deep sea fishing and adventures in dining when he's not working.
Once completing school at age 19, Pippo returned full-time to Caffe Aldo Lamberti's kitchen and focused on forging a culinary career. Pippo's tutelage in the kitchen continued with an internship at the legendary Philadelphia restaurant Le Bec-Fin, under famed French Chef Georges Perrier. After this experience, Pippo began working as a chef at Positano Coast in January 2005, under Executive Chef Ted Covington. Covington's experience included stints at Mario Batali's Esca and the French-Mediterranean Picholine, where he mastered the ability to craft small, artful dishes featuring fresh seafood, pastas and meats. Learning from Covington, Pippo quickly evolved from a talented young cook to an ambitious chef with vision. Pippo's philosophy is "to create dishes which marry the best, freshest ingredients to create memorable food with bold flavors and interesting textures. I want to create food that my guests dream about."
Pippo's menu at Positano Coast is loaded with regional specialties from the Lamberti family's homeland, the Amalfi Coast of Italy. His creativity with crudo, the Italian rendition of sashimi, has been winning him rave reviews from both critics and guests alike. 'His scallop and sea urchin crudo with avocado and lemon brings a seductive collection...'
Other items found on Pippo's menu at Positano Coast include his pan-seared skate, grilled mahi & shrimp and bison carpaccio. More delectable dishes are Pippo's veal tenderloin that is pan-roasted with bacon and baby vegetables; sea urchin pasta with black squid ink pasta, sea urchin and crabmeat; and grilled octopus with charred artichokes, lemon zest, red onions and rosemary pesto.
Since earning the reins to the kitchen of Positano Coast, Pippo is proud to successfully bring the flavors of his family's heritage to Philadelphia.
Pippo resides in Cherry Hill, New Jersey and enjoys traveling, playing soccer, spearfishing, deep sea fishing and adventures in dining when he's not working.
