Chef Luigi Diotaiuti
Chef/Owner Al Tiramisu - Washington, DC – Ambassador of Italian Cuisine & The Cuisine of Basilicata in the world- Founder: Luigi Diotaiuti Foundation – Certified Italian Sommelier
Award winning Chef/Restaurateur Luigi Diotaiuti was dubbed “The Ambassador of Italian Cuisine” by the Federation of Italian Cooks in Florence, Italy in 2018. In 2024, Chef Luigi was presented the “Award of Excellence” by The Italian Cultural Society at the Embassy of Italy in Washington, DC “in recognition of his outstanding skills, entrepreneurship and dedication to promoting the finest authentic culinary traditions beyond Italy’s borders.”
The owner of Washington DC’s Al Tiramisu (named one of “the 50 Top Italian Restaurants in the World 2019” by www.50topItaly.it) has also been on Gambero Rosso’s “Top Italian Restaurants” list each year since 2018. In 2024, Al Tiramisu was presented with The Italian Language Foundation’s Culinary Award “for its commitment to excellence and years of service.”
The certified sommelier and television personality is also known for promoting culinary traditions on the verge of extinction in the United States, Italy, and around the globe. Born and educated in Basilicata, Italy, Chef Luigi trained at some of the world’s most prestigious locations before opening Washington DC’s “most authentic” Italian restaurant twenty-nine years ago. His current culinary pursuits and consistent media presence in the United States and Italy enable him to enjoy notability and distinction in both countries. In 2017, he was named “Ambassador of Basilicata’s Cuisine in the World” by The Federation of Italian Cooks. Chef Luigi also received the “La Toque” award by The National Area Concierge Association at The Basilica of the National Shrine of the Immaculate Conception in Washington, DC in 2018.
Raised on a farm near Lagonegro, Basilicata, Chef Luigi’s farm to table roots created the foundation for his current culinary philosophy. He is a distinguished alumnus at the culinary school in Maratea, where he often returns as a keynote speaker. Chef Luigi's formal training includes working in renowned restaurants such as the Hotel Georges V in Paris, the Grand Hotel Bauer Grunwald in Venice, Il Gourmet restaurant and Hotel Bellavista in Montecatini, Tuscany and Costa Smeralda and Forte Village in Sardinia. He opened Al Tiramisu restaurant in 1996, and was awarded the coveted Insegna del Ristorante Italiano, the seal of approval by the President of Italy and Slow Food DC's Snail of Approval award as well as many other awards for his philanthropic efforts in Italy.
Chef Luigi was chosen as a member of the American Chefs Corps Network through the U.S. Department of State where he led culinary activities and attended programs at the Milan Expo on behalf of both the American Chefs Corps and on behalf of his native region of Basilicata. When he is not cooking for celebrities like former Italian Prime Minister Mario Monti, Secretary of States John Kerry and Hillary Clinton, and actor George Clooney, Chef Luigi makes frequent appearances on US and Italian television and has been featured in countless print media articles. He is a member of The James Beard Foundation, The Diplomatic Culinary Partnership, Slow Food DC, The International Association of Culinary Professionals, the Culinary Historians of Washington, The Federation of Italian Cooks, and is affiliated with the National Concierge Association and Ciao Italia.
Holding dual citizenship, Chef Luigi is passionate about giving back to both communities which he considers home. He founded and is the president of a non-profit foundation in Italy called the Luigi Diotaiuti Foundation in order to maintain the local traditions of the region while creating jobs, supporting sustainable agriculture, and promoting tourism. The Luigi Diotaiuti Foundation was born with the mission of protecting and enhancing the rural and cultural heritage through a series of targeted initiatives such as the promotion of la transumanza, an ancient breeding practice that promotes biodiversity and animal welfare, which became a highly anticipated annual event.
The Luigi Diotaiuti Foundation is a movement that unites local communities, farmers, breeders and nature enthusiasts, all united by the desire to build a greener and more sustainable future. The foundation actively works to educate new generations and raise public awareness about the importance of sustainable and environmentally friendly practices. Through workshops, cultural events, and collaborations with schools and institutions, the Luigi Diotaiuti Foundation works incessantly to spread knowledge of traditional practices and to promote a return to the natural rhythms of life. Luigi Diotaiuti's vision goes beyond the simple conservation of traditions, however. It aims to integrate them into a model of sustainable economic development, capable of responding to the challenges of our time.
Two of the organization’s main projects, Pasta Lab and Sirino in Transumanza have garnered national and international media attention. Pasta Lab is an event which pairs professional chefs with female home cooks to uphold the artisan pasta making traditions of the past. In DC, Chef Luigi teaches the students in the culinary program at DC Central Kitchen to make the same time-honored recipes – creating a culinary bridge between the two cultures. The Sirino in Transumanza project is already in its’ 9h edition and was adopted by students at George Washington University who helped Chef Luigi monitor the success of the project and transformed it into a global model to promote responsible agriculture, hospitality, and tourism in various locations in the world.
In 2021, during the pandemic crisis, the multi award-winning chef donated thousands of meals to The Archdiosese of Washington, DC ‘s McKenna House and created a movement called #ChefLuigiCares to fund his efforts in feeding front-liners and those in need which he still continues doing today.
Chef Luigi filmed a demo for a television series with Chef Amy Riolo. The duo also created a video documentary entitled The Beauty of Basilicata at the James Beard Foundation in honor of the dinner he served there in 2013. They led a culinary cruise from Istanbul to Athens on Oceania Cruises in 2014, and wrote Chef Luigi’s first cookbook, The Al Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic Italian Cuisine (December 2013). Dubbed “The Next Big Thing in the Culinary World” by Elle Spain, they also create many successful culinary diplomacy events, cooking classes, and events together.
Chef Luigi also spends the little free time he has attending and conducting demonstrations at farmer's markets, participating in culinary competitions, hosting benefit events, cooking with local school children and donating his time to charity cooking classes.
For more information about Chef Luigi, and to schedule media interviews, please visit his websites.