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Dominick Riggio was born in Brooklyn, New York... though the family wasn't what you would call wealthy... food was always abundant in this Italian home, and there was always an extra plate for any unexpected guest. Dom's youth was focused on food... just like the rest of the clan and his summers were spent in New Jersey cultivating vegetables. Dominick would ride to the country house with his Grandpa to do the spring planting, and in the fall, he was at his grandmother's side as she canned the harvest. Preserving enough tomatoes to last the extended family all winter was one of the more important chores for any family member. Though Dominick was destined to be a chef, his college degree was in education and his first job in construction (the family business by the way) left him wanting something more. It was Dominick's family and friend's who first encouraged him to leave the family business and follow his passion for cooking.

Excited to follow his dream, he began an apprenticeship with a master European Chef at the Metropolitan Opera House in New York. For two years, he worked his way round the kitchen learning everything from butchering, to sauce preparation to pastry and quality control. His natural ability and dedication served him well as his reputation grew inside many of Manhattan's top restaurants and as chef for one of New York's largest catering firms. The only thing left was to own his own restaurant, and in 1990, Riggio's Fine Italian Food became a reality in the Rocky Mountains! His employees were family to him, and his customers were guests. He eventually sold the restaurant in order to do a little snowboarding and to travel... but not before teaching cooking classes at a local college. Today, he is executive chef for Staxx New West Bar & Grill, located on the Haymaker Golf Course in Steamboat Springs. In his off season, he still loves to travel and ride the famous Champagne Powder of Steamboat Springs. We'll see if we can get him on the famous surf of our world's most beautiful beaches, but for now he's right here in our studio to do a little of his famous Italian cooking.