Chef Michael C. Giletto, Executive Chef for Cherry Valley Country Club, developed his love of culinary arts at the age of six while growing up in New Jersey around his family’s Italian restaurant, Giletto’s Rancocos Inn. From this early interest in the kitchen, Giletto has successfully expanded his culinary calling to encompass numerous awards and nominations, national television and radio media appearances, and a flourishing career as Executive Chef at one of the top rated Country Clubs in the Tri-state area.
Giletto’s culinary creations are inspired by French, Sicilian, American, and other various ethnic and world cultures. His Sicilian heritage allows him to add the flair and wide range of bold flavors found in Mediterranean cooking to other cuisines. “The style of my food reflects exquisite, sophisticated, contemporary, American cuisine with Mediterranean influences,” says Chef Giletto. “I focus on locally-grown products, seasonal ingredients, impeccable presentation, and cutting-edge menu choices to create a truly memorable dining experience.” A key element of Chef Giletto’s philosophy is that food should be as fresh and as local as possible. He has a carefully cultivated network of area growers/suppliers who enable Giletto to practice what he believes is best for procuring and serving food.
His ability to effortlessly assemble an exceptional dining experience has allowed Chef Giletto to excel in his career. Mere months after graduating from the JNA Institute of the Culinary Arts in Philadelphia, he was awarded the “Chef of the Year Award” from the American Culinary Foundation (ACF) in 2002. Soon after, Chef Giletto became the Executive Chef for the Peacock Inn’s Le Plumet Royale and the four-star restaurant was awarded the distinguished James Beard Award for the “great Country Inn Chef’s Series” in 2003. In 2006, Giletto’s laudable Chef of the Year nomination from Chef Magazine was followed by national recognition of being appointed the Celebrated Chef for the National Pork Board. Giletto was also named Winning Chef for the National Cattleman’s Beef Backer Award in February of 2008 in Reno, Nevada.
From these commendable beginnings, Giletto has become an inspiring and accomplished chef, making numerous appearances on both network and local television. After working as the lead Food Stylist for the Book and the Cook Fair in 2005, Giletto’s talents were recognized by Food Network’s Cat Cora. Since then, Giletto has received cooking spots on “Iron Chef America,” appearing as one of Cat Cora’s competition Sous-chefs. Most recently, Giletto has appeared on the Food Network’s Culinary Competitions, “Chopped” and “Ultimate Recipe Showdown.” He also competed on The Tyra Banks Show and won the title of “Top Pop Chef” which awarded him the opportunity to work with Patti LaBelle as her personal chef. Giletto will also be appearing in the upcoming documentary film “Pressure Cooker” which follows the trials and tribulations of a handful of culinary students as they build their culinary careers in the Tri-state area.
Currently, Chef Giletto can be found in Skillman, NJ at Cherry Valley Country Club where he has been the Executive Chef for three years. Giletto has played an integral role in Cherry Valley’s culinary rejuvenation, dramatically changing the Club’s cuisine from basic continental fare to a menu with a more upscale worldly flair. Though his management responsibilities at Cherry Valley take up much of Giletto’s time, he regularly visits the JNA Institute of Culinary Arts in Philadelphia to teach classes and offer cooking demonstrations as adjunct faculty. Chef Giletto also plans to continue making network television appearances and is slotted to appear for a re-match on Food Network’s competition “Chopped” which will be filmed on May 15th of 2009.