Born to a Hopi mother and an Italian father, Chef LoPinto's culinary journey began with a deep appreciation for the connection between food, memories, and sustainability. Trained at the renowned Culinary Institute of America, he honed his skills working with acclaimed chefs in New York City. However, it was his desire to establish a profound connection with food that led him to explore biodynamic agriculture.

As one of the founding members of the NJ CSA, Asbury Village Natural Farm, Chef LoPinto witnessed firsthand the transformative power of sustainable growing methods. Inspired by seasonality, his globally-inspired cuisine showcases the freshest and most flavorful ingredients. Furthermore, Chef LoPinto's expertise as a certified sommelier adds a dimension of wine pairing artistry to his culinary creations.

Currently, as the Executive Chef and Sommelier at Mercato Roman Pizzeria in Tappan, New York, Chef LoPinto continues to delight diners with authentic Roman-style Pinsa pizza. Through his commitment to biodynamic gardening, mushroom foraging, and his love for music and family, Chef Anthony Victor LoPinto invites you to join him on a journey celebrating the beauty and nourishment found in food and wine. Visit cheflopinto.

com for more information about his inspiring story and culinary experiences