Part of the new breed of entrepenuereal professional chefs, cumulative years of experience have developed a well-rounded perspective within the food and beverage industry. Having numerous years of experience in both industry as well adult education as an instructor at one of the premier Culinary Institutions in the country, Johnson & Wales University has "allowed me to expect nothing less than the highest standards!"

Prior experience as a leading chef-manager and culinary executive within premier hotels and clubs across the country including Europe, I present years of solid know-how now put into focus with IMV.

 

My passion of the culinary craft as well the days of my youth have brought into fruition Il Mondo Vecchio. My reflection of those passions can be found and enjoyed within the Il Mondo Vecchio facility, brand and line of artisanally crafted salumi products.  

 

Additional accolades include;

• Educational Chef Consultant and Spokesperson since 2005 for the American Lamb Board.
• Publishing numerous recipes and in-print educational works for the foodservice sector and professionals with FENI, CAFE, Plate/Meating Place News Magazines, and the American Culinary Federation Magazine The Culinary Review. 
• Having authored script and the on-camera spokesperson of two educational DVD's with additional support materials.
• Chairperson of the Lamb Section Revision Team for the North American Meat Processors; Meat Buyers Guide, an industry purchasing specification standard recognized internationally.
• One of Ten Rising Stars in the Meat Processing Industry Under the Age of 40, "Meat Processing News" 2007

 

Other noted accomplishments include being the author of "Jeep Grille Adventures: Camp Kitchen & Cookbook", 2006 food editor/culinary director for www.JPFreek.com Adventure Magazine and official digital publication of Jeep Jamboree USA, as well previous materials published with  www.4x4wire.com, an online magazine. Having also been featured as one of the Ranch Chefs in “The Great Ranch Cookbook” 1996, by Gwen Ashley Walters I have a deep understanding of food writing/editing as well.

 

At the end of the day.... a deep understanding of effective and efficient systems and procedures, quality, attention to detail, safety and sanitation regrading food products and practices are all a part of the total package of what the IMV Team brings to the butcher block and to your table. 

 

Tante Grazie,

 

Mark M. DeNittis

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Gennaro M. DeSantis

gdesantis@mondovecchio.net  

Gennaro, a first generation Colorado Italian-American, is an entrepreneur, restaurateur and cookbook author. After 15 years as a corporate attorney, he is finally pursuing his entrepreneurial dream of getting into the business of salumi. Gennaro began making sausages and cured meats with his grandfather, Gennaro Antonio DeSantis, when Gennaro was just old enough to hold the fork and poke the air pockets as the entire family made homemade Italian sausage in his grandpa’s basement. 

 

Gennaro is the co-author of Gus’ Cabin Kitchen, published by Filter Press, Palmer Lake, Colorado.  Gus’ Cabin Kitchen is a collection of wild game focused recipes as well as family recipes re-worked for a healthier twist.  His first foray into the professional food business was as the owner and manager of La Cocina Inn and later as the owner and head chef at Nykolena Ristorante and Catering, both in Longmont, CO.  As the resident consigliere, Gennaro is also a principal of the Business and Capital Transaction Advisory Firm, Maso Partners, and the DeSantis Law Firm.

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Adam "DeSacco" Sacks

• We source the highsest quality and consistent ingredients through various American producers that can adequately fulfill suply and demand within our region.
• We are mindful of the American Ranchers and Farmers that are raising and rearing the wonderful animals we utilize.
• We work closely with the USDA as well USDA approved/inspected facilities and industry professionals to ensure consistent, quality and safe to consume products. 
• Il Mondo Vecchio products are not suited for all properties and establishments. All products are carefully planned and well thought out with attention to detail, authenticity, clean flavors and consistency.
• Cost of certain ingredients is not of concern, rather QUALITY and CONSISTENCY is. We will not cut corners nor will we compromise the integrity of IMV products by using inferior ingredients or processes. 
• IMV products are crafted for those that are in search of legendary experiences,
  Il Mondo Vecchio aligns with top producers within the region and nation to provide those legendary experiences.

Where to find??? See the industry professionals that are currently utilizing IMV products at:  http://mondovecchio.net/wheretoacquire.aspx

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The IMV Story...

 

...The axioms and actions in which we have developed and operate Il Mondo Vecchio-Salumi Fatto a Mano, are straightforward... “Per Amore della Famiglia, Paese e Patria” which literally says it all; “For Love of Family, Country and Native Land!”

 

In 1956 my father Matteo (age ten), his parents and two brothers came to this country with the hopes and dreams of a better life to live, “The American Dream.”  Everything I have done and do embodies the those axioms, and in turn the hopes and dreams of my grandparents, Michael and Giuseppina DeNittis, continue to be fulfilled as they are deeply rooted within me and our company.

 

I cannot fathom the emotions felt by the DeNittis family, as the ship coasted into the NY Harbor that evening. My father first laid eyes upon Lady Liberty through the portal of a room in the lower deck, running to the upper deck with the whole family to view her full grandeur and offerings. My family’s journey began in this country at that moment, as they gazed upon Lady Liberty and realized all she had to offer them as a young family coming to America for personal freedom and economic opportunity. I am fortunate that my nonna is still with us to see the hopes and dreams of their yesteryear come to fruition and the rewards of leaving the safe harbor of their hometown being harvested.

 

I being a first generation Italian-American and the DeNittis namesake, since my childhood have aspired to create a legacy to leave for my family, my children Vivianna Rose and Matteo Michael, just as my grandparents sought for their children when they left their homeland. Moving away from the safe harbor of my hometown in Massachusetts in 1993 I began my own journey.

    

"Being a chef is a long, arduous road and no simple task or glamorous life; Good chefs, who are culinary professionals, are passionate about their cooking and cuisine. We live it! The hours are too long and the work is too grueling for any less dedicated." Chef J.G. Boches

    

I was and still am fortunate to have worked and continue to work along side some of the world’s finest food & wine professionals. The foundations of my profession were laid in a rigorous Johnson & Wales University culinary program (1992), concreted by working at the world renowned Breakers Hotel of Palm Beach, FL and solidifies who I am today as a culinary professional. I use the term concrete specifically as my Grandfather Michael was an artisan himself, a stone mason, highly sought out and well acclaimed.

 

I created IMV as the continuation of my journey which moves onward and is clearly represented in all we at IMV do.

 

I cannot state any more purely or clearly the two axioms that embody all that Il Mondo Vecchio is today and strives to be in the future....

Per Amore della Famiglia, Paese and Patria! 

Craft requires focus, focus demands desire and passion, desire and passion create unforgettable experiences of the body, mind and soul!

I am DeNittis…I am Artisan, Chef, Salumiere and Entrepreneur carrying on and constructing the foundations for the hopes and dreams of future generations, where over five decades ago “Famiglia DeNittis” entered into the American Dream.

 

Mille Grazie,

Mark Matthew Michael DeNittis

President/Founder Il Mondo Vecchio

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