Andrew DiCataldo has long been regarded as a founding father, pioneer, and outstanding practitioner of Nuevo Latino cuisine.

As Executive Chef at Patria in New York City, Andrew DeCataldo's exuberant and brilliantly executed menus won raves from The New York Times, Bon Appétit and more. As William Grimes put it in The Times' November 2001 review, "Mr. DiCataldo can splash color and flavor all over the plate -- what's the point of nuevo Latino if you don't -- but he has a fine, disciplined hand. He understands subtleties. His menu is fun, high flying and inventive, but the ideas never spin out of control. Is it possible that Patria is even better than it was under Mr. Rodriguez?" And Bon App concurred, "[Andrew] DiCataldo continues to dazzle diners with innovative pan-Latin cooking. A pan-Latin pioneer when it opened in 1994, Patria is still remarkable."

DiCataldo, an Italian American who grew up in Rahway New Jersey, began his love affair with Latin cuisine in Miami after graduating from Johnson and Wales University in Rhode Island. Shortly after arriving in Miami, he landed a job at the Hyatt Regency, and was promptly promoted to Sous Chef. He then moved on to become Executive Chef of the ultra-chic Scratch in South Beach. It was at Scratch that DiCataldo got to experiment with local Florida produce, getting his first taste of the Latino ingredients he would later be preparing at Patria. At the same time, Andrew was falling in love with the warm, hospitable Latin culture that surrounded him (in particular with Patricia, a beautiful Colombian woman who would soon become his wife!).

In 1990, DiCataldo was tapped to join his college roommate, Douglas Rodriguez, as Executive Sous Chef of the Nuevo Cubano eatery Yuca . On board @ the opening of this cutting edge restaurant, he began reinterpreting the familiar staples of Cuban cuisine and helped make them suddenly appealing to a broader, hipper, and more discerning clientele.

DiCataldo's professional introduction to authentic Mexican food was at Las Puertas in Coral Gables. Captivated by the cuisine, he opened Mexicali Blues Café to rave reviews in Teaneck when he moved back to New Jersey.

All this experience paved the way for him to take on Manhattan as Chef de Cuisine of the groundbreaking Patria in 1995, which was a smash hit from the start. In 1999, DiCataldo became Patria's Executive Chef, putting his imprimatur on the restaurant in the form of Chef's Tasting Menus and Vegetarian Tasting Menus, an incorporation of classic French technique, the inclusion of Brazilian and Mexican ingredients, and a deft handling of spices and flavorings that was sensitive to the restaurant's wine list. Under his capable guidance, Patria was voted best Pan Latino Restaurant three consecutive years by Time Out New York magazine, and received three stars from William Grimes of The New York Times.

In 2003 -- while remaining at the helm of Patria -- DiCataldo took over the stoves at Pipa and indulged his love of Spanish tapas. At the same time, DiCataldo opened Lucy Mexican Barbeque in the Flatiron district, getting the idea for Mexican barbeque from the Spanish-speaking cooks in his kitchen. Intrigued by their stories of barbacoa, DiCataldo traveled to Oaxaca, searching for the flavors and recipes that his staff recalled so vividly.

Chef DiCataldo has traveled extensively to culinary-rich destinations to extract the knowledge necessary to produce his creative cuisine, including Peru, Brazil, London and a tour of Spain's wine-producing regions.

Additionally, DiCataldo co-authored Latin Flavors on the Grill with Douglas Rodriguez, which was published by Ten Speed Press.

Today, DiCataldo continues dazzling diners with his elegant yet daring interpretations of Latin Cuisine at Patria Restaurant & Mixology Lounge in Rahway New Jersey, when he took over the kitchen in May 2011.

Andrew DiCataldo and his family are longtime residents of Fanwood, New Jersey.