Dennis Turcinovic | Source | Managing Partner and Owner at Delmonico's Restaurant
Dennis Turcinovic
Dennis Turcinovic, a culinary virtuoso, serves as the managing partner and owner of Delmonico’s Hospitality Group, the restaurant group behind the successful renaissance of America’s first restaurant, Delmonico’s. A distinguished and innovative force in the restaurant industry, Dennis has invested more than 20 years in Delmonico’s, playing a crucial role in solidifying its landmark reputation in the culinary realm.
With a profound understanding of the hospitality industry, Dennis draws inspiration from his father's passion for culinary greatness. His journey in the world of gastronomy began at the age of seven, as he actively engaged in every facet of his family's restaurant operations. Today, he continues to embody that same level of commitment and dedication in managing his restaurants.
As part of Delmonico's Hospitality Group, Dennis co-owns several well-established restaurants and venues including the latest opening of Delmonico’s sister restaurant, TUCCI, in the NOHO district of New York City. In addition to his restaurant ventures, Dennis has expanded his culinary expertise into the food tech sector as the co-founder of Boogie Lab USA, overseeing all US operations. This role further solidifies his position as a forward-thinking entrepreneur in the food industry.
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Delmonico's Restaurant (https://www.theoriginaldelmonicos.com/)
Managing Partner and Owner
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How eggs Benedict became the world’s hotel breakfast
The classic luxury of eggs Benedict lives on, as do locally infused permutations that are available from Phuket to Florida.
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Texas Wants To Rename The NY Strip Steak—And New Yorkers Are Furious
Texas is pushing to rename the New York Strip steak—but can they? With backlash from New York chefs and a lawsuit in the mix, the steak debate is heating up.
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Master the Art of Steak: Essential Tools for Home Cooks
Dennis suggests using a cast iron skillet for even heat and a crusty sear, a meat thermometer for precise doneness, tongs to preserve juices, and a sharp steak knife for clean slicing. Dennis says, "This combination bridges the gap between home kitchens and professional setups, emphasizing technique over expensive equipment." -
Delmonico's Reveals Secrets to Identifying a Top-Tier Steakhouse
Dennis advises diners to look for "quality cuts like ribeye and NY Strip," and to note the steak's origin and aging. Simplicity in seasoning, using only Maldon sea salt and beef tallow, is key. Attentive staff with a "yes" mentality enhance the experience. Proper resting and plating highlight the steak, while curated wine pairings and restrained accompaniments complement the meal.
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We are excited to reopen Delmonico’s doors and serve the amazing food and experiences that customers have been waiting for as well as introduce the restaurant to new visitors.
