Sip, Savor & Give – NYC
✨ In true New York fashion, prepare for an elegant night dedicated to our school and the kids who rely on us. ✨
Join us for our 3rd Annual Sip, Savour & Give Event in New York City. A night curated by several celebrity chefs and in support of the Dominican Joe Kids.
🗓️ October 23rd – 6:00pm
📍 181 Madison Ave, New York, NY
Meet our Chefs:
Come savor the flavors, meet the talent, and be part of a night that blends culinary excellence with community impact..
Allison Fasano
Chef Allison Fasano, a Brooklyn native, is as passionate about giving back as she is about cooking. Throughout her career, she has championed community causes—feeding thousands of first responders during COVID-19, raising $30,000 to support women-owned restaurants, and creating mentorship opportunities for young women in the culinary arts.
As a TEDx and keynote speaker, Allison shares her story of resilience, leadership, and breaking barriers as a woman in the culinary industry. With her motto “Just say Yes,” she inspires others to embrace challenges and create impact, whether in the kitchen or the community. She is now Executive Chef and Owner of Est. 1864 and Brigade in Bozeman, Montana.
Damiano Rosella
Born in Sicily, Damiano spent his childhood surrounded by the vibrant aromas and flavors of his family’s bustling kitchen—a place where his love for food and hospitality first took root. Beyond his dedication to service, he is deeply committed to elevating the lives and working experiences of his colleagues and teammates across the hospitality industry.
He believes that true success lies not only in delighting guests but also in fostering a culture of respect, growth, and inspiration behind the scenes. Most evenings, you’ll find him on the line, sharing stories with guests, guiding his team with encouragement, and championing his motto:
“Wish it, dream it, do it”
Bilena Settepani
Chef Bilena, a first-generation New Yorker, is a celebrated baker at her family’s renowned Settepani bakery and restaurant. Rooted in Italian culinary traditions, she refined her craft at the Institute of Culinary Education after completing her undergraduate studies at High Point University. Her innovative approach to pastry has earned her international recognition, including accolades from Iginio Massari and the Italian Minister of Agriculture, as well as membership in Les Dames d’Escoffier. She also serves as a chef for Giallo Zafferano, extending her influence in the global culinary scene.
Beyond her achievements, Bilena is deeply committed to giving back. Alongside her father, Chef Nino, she prepares monthly meals for Refettorio Harlem, feeding hundreds in need, while also mentoring high school students and supporting externship programs at ICE. Passionate about expanding the Settepani brand, she uses social media to share her journey and has become synonymous with panettone, carrying on her family’s four-decade tradition.
Roberto Caporuscio
Roberto Caporuscio, a renowned pizzamaker and frequent guest on Guy Fieri’s shows, began his culinary path in Pontinia, Italy, producing and selling cheese before pursuing the art of pizza-making. In Naples, he trained under some of the most respected master pizzaioli, perfecting the traditions of authentic Neapolitan pizza. Bringing his expertise to the United States, he established Kesté Pizza & Vino in New York City in 2009, a restaurant that quickly gained recognition as one of the premier destinations for true Neapolitan pizza.
Beyond his restaurants, Roberto serves as President of the U.S. branch of the Association of Neapolitan Pizzaiuoli (APN), where he is committed to preserving the authenticity of the craft. He also teaches intensive pizza-making courses, mentors aspiring chefs, and consults for restaurants across the country. Through his leadership, mentorship, and appearances on television, Roberto has become one of the most influential ambassadors of Neapolitan pizza worldwide.
Matthew Wasson
Chef Matthew Wasson is an Italian-American chef known for his bold, rustic cooking style that brings ingredients together in soulful harmony. Drawing inspiration from his Sicilian roots and the cherished meals of his childhood, Chef Matthew creates dishes that are rich in flavor and family tradition. His talent and passion have taken him from the dinner table to national television, with appearances on Food Network’s Chopped and Ciao House. Chef is now the owner of Pop-up concept Sunday Supper in New York City
Teresa and Simone Bertini
Prato Bakery, founded in 2015 in Jersey City after four years in NYC, aims to bring original Tuscan baking to the US. Named after owner Simone’s hometown, the bakery offers daily handmade goods and a cafeteria with Italian espresso. Popular items include cantucci (almond, chocolate, fig, apricot, prune, brutti buoni) and schiacciata (focaccia) sandwiches with imported cold cuts like Prosciutto di Parma. The Pan di Ramerino (rosemary and raisin bread) is another original Prato recipe. Prato Bakery’s mission is to transport customers to Tuscany.
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