Raffaele Dall’Erta

Years of Participation

Born and raised in Milan, Raffaele had discovered the joy of cooking by the age of 5. Influences such as his father's love of cooking and visits to his grandparents in Parma fueled his passion for delicious food and broadened his culinary knowledge-from foraging for nature's finest ingredients to mastering the hands-on art of pasta making. These early experiences inspired Chef Dall'Erta to embark on a culinary career at age 15.
Raffaele attended culinary school at Vallesana in Northern Lombardy. His formal education was followed by apprenticeships which led to positions in top Italian kitchens including Don Lisander and La Rondine. In addition, Chef Dall'Erta has worked in such world-renowned restaurants as The Fat Duck in the United Kingdom and Per Se in New York. The combination of these culinary adventures have forged Raffaele's diverse menu. His rich Italian heritage combined with a creative gourmet palate results in creations that are a "foodie's" delight.
Joining Hamptons from the renowned Inn at Little Washington, where he served as Executive Sous Chef for the past 11 years, Executive Chef Raffaele Dall'Erta is the quintessential epicure. At Hamptons, Raffaele uses only the best cuts of meat and the freshest local produce and seafood. His menu features sophisticated yet playful dishes prepared with the finest seasonal ingredients.