Meet Chef Ryan DePersio: The Culinary Vision Behind Battello
Every great restaurant has a great chef at its center. At Battello, that chef is Ryan DePersio, a Jersey-raised culinary talent whose resume spans Michelin-starred kitchens in Paris and Florence, a four-star restaurant in New York City, and decades of building some of New Jersey's most acclaimed dining experiences.
Understanding Chef DePersio is understanding what makes Battello's food so distinctive. It isn't just technique. It isn't just ingredients. It's a culinary point of view shaped by decades of experience, a deep-rooted connection to Italian cooking, and a genuine passion for hospitality.
Roots in New Jersey, Training Across Two Continents
Ryan DePersio grew up in Nutley, New Jersey, and his earliest and fondest memories of cooking came from his grandmothers and his mother, Cynthia DePersio, a pastry chef whose influence sparked something lasting. Those formative experiences in home kitchens set the foundation for what would become a serious culinary career.
After attending New York Restaurant School, DePersio moved into some of the most demanding professional kitchens in the world. He worked at the acclaimed Bouley Bakery and Judson Grill in New York City before an opportunity arrived that few young chefs receive: a chance to relocate to Paris and work at the one-Michelin-star La Brasserie.
That time in France was formative. DePersio has spoken about how working in a Michelin-starred environment sharpened not just his technical skills but his deeper appreciation for food that engages all the senses, the kind of cooking where every detail carries meaning.
From Jean-Georges to Florence
Returning to the United States, DePersio's reputation had already begun to precede him. His skill and discipline caught the attention of master chef Jean-Georges Vongerichten, one of the most celebrated chefs in the world. DePersio joined the team at Vong and then at Vongerichten's self-titled four-star restaurant, Jean-Georges, an experience that placed him among the elite of the culinary world.
But Europe called again. DePersio relocated to Florence to work at the two-Michelin-star Enoteca Pinchiorri, a legendary Tuscan restaurant that deepened his mastery of Italian cuisine at its highest level. The time in Italy, both its cooking philosophy and its reverence for quality ingredients, would prove foundational to everything that followed.
Building a Legacy in New Jersey
In July 2003, at just 25 years old, DePersio opened Fascino in Montclair, a new-Italian restaurant built around his concept of 'Italian without borders.' The response was immediate and enthusiastic. Critics took notice. The New York Times awarded the restaurant a rating of 'Excellent' and noted that DePersio seemed 'born to run a restaurant.' Three-star reviews followed.
That same year, DePersio was named a semifinalist for Best Mid-Atlantic Chef by the James Beard Foundation, one of the most prestigious recognitions in American dining. He has since been nominated in the Outstanding Chef category for the inaugural Garden State Culinary Arts Awards, the first juried food awards program in New Jersey.
Today, DePersio operates as Chef/Partner across four establishments: Fascino, NICO Kitchen + Bar, Battello, and The Kitchen Step. Each reflects a different expression of his culinary identity, with Battello representing his contemporary Italian seafood vision in a spectacular waterfront setting.
The Philosophy Behind Battello's Menu
At Battello, Chef DePersio's guiding principle is consistency with creativity: progressive, thoughtful dishes built around market-driven and seasonal ingredients. The menu isn't static. It evolves with what's available, what's fresh, and what genuinely inspires the kitchen.
Diners experience that philosophy in dishes like the Cavatelli Verde, Jonah crab, tomato confit, meyer lemon, braised artichokes, and citrus crumbs or the Pistachio & Oregano Crusted Halibut served with crab, zucchini orzotto, fennel, and saffron jus. The Raw Bar anchors the seafood identity, while pasta dishes like the Mafalde con Vongole reflect a respect for Italian technique made personal.
The result is a menu that feels both rooted and alive, familiar enough to be comforting, original enough to keep guests curious.
Beyond the Kitchen
Chef DePersio's influence extends well beyond his restaurants. He has appeared as a guest on NBC's Today Show, the Food Network, Tony Tantilo's CBS morning segment, and the New York Post's 'Just Add Fire' digital series. His media presence reflects the same quality that defines his cooking: genuine knowledge, communicated with warmth and without pretension.
Experience the Menu for Yourself
The best way to understand what drives Chef Ryan DePersio's cooking is to sit down at Battello and let the food speak. Whether you start with the Seafood Tower at the Raw Bar, work through the pasta menu, or settle in for a long dinner with the full tasting experience, you'll find a culinary point of view that has been built carefully and deliberately over decades.