Tony Mantuano

The Climb

At Spiaggia in Chicago, Illinois, Tony Mantuano set the standard for a closely watched Italian dining room, serving as chef until 2020. The work earned its reputation through control rather than display: disciplined seasoning, a measured palate, and the kind of room-wide assurance that comes from cooking with consistency. Today, Mantuano is Food & Beverage Partner of Yolan, extending the same sense of precision into a new setting.

Today

As a Michelin-starred chef, Tony Mantuano has built a career around restraint, precision, and confidence in ingredients. The throughline is not accumulation for its own sake, but the decision to pare back until the dish reads clearly. That approach shows up in the way his cooking is described and judged: by continuity, not novelty. Across his career, the aim has been to tighten the work, sharpen the palate, and edit with intent. The plate carries only what earns its place, which gives the cuisine a disciplined shape that can move without losing its center.

Signature

Tony's signature dishes include gnocchi in a ricotta cream sauce with black truffles. It fits the line of his cooking: luxurious without being loud, and structured by balance rather than excess. The dish relies on proportion and texture, with each element doing only what the plate requires.

In Their Words “The way she cooked—and it’s true of all Italian cuisine—is that the fewer ingredients the better.”

Recognition

Tony's honors include James Beard Award for Best Chef Midwest (2005).