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CURRICULUM VITAE:
 Duilio Valenti is a professional chef with an extensive background in contemporary cuisine, baking and specialty desserts.
Duilio started his career very young (as seen here with his mom :) with encouragement from his father Jean, a professional sommelier, co-founder of A.I.S. (Associazione Italiana Sommelier) and a key figure in the Italian wine making revolution.
After completing hotelier school in Bormio, Italy, Duilio worked
as an apprentice in many Grand-Hotels and restaurants before beginning his first
significant position as an assistant pastry chef with Gualtiero Marchesi in Milan, Italy.
 Five years later and with a chef tournant's title, he was engaged by Mr. Mauro Vincenti to be his pastry chef at the glamorous Rex Ristorante in Los Angeles, California, which Duilio departed as a Sous Chef after five years.
Duilio went on to his first executive chef position and opened Villa
D’ Este restaurant in Del Mar, California, which quickly became one of San
Diego’s top restaurants and was selected as one of the "100 best in southern
California." After this important accomplishment Duilio accepted an offer to
partnership in trendy Sorrento Grille in Laguna Beach, California.
Sorrento Grille was named as one of the Top 40 restaurants in the Los Angeles area according to the L.A. Times, as well as one of the "100 best in Southern California."
Following this fruitful experience, Chef Duilio went to work for
"Bice" in New York City, one of the busiest and commercially successful
restaurants in the country, where he was the chef for several months before moving to open
their San Diego location following a brief stop in Bice Chicago, Illinois.
Duilio was then hired by Caesar's Palace in Las Vegas, Nevada, with a short term commitment to revitalize the menu in their Italian restaurant "Primavera", a task that he succeeded before taking charge of the kitchen at the remodeled historic landmark Julius' Castle in San Francisco, where, quoting The New York Times: "His food doesn't play second fiddle to the views."
Finally, Duilio has joined Frantoio,
where the award winning olive oils produced by proprietors
Roberto and Christine Zecca are a real
inspiration to his critically acclaimed innovative and light cooking style.
Most recently he has been selected by the San Francisco Chronicle list of
the
100 Best Restaurants in the Bay Area.
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