Executive Chef Tony DiSalvo

A the age of 13, Tony DiSalvo talked his way into his first kitchen job at the Hotel Thayer in New York's Hudson Valley, not because he imagined he could be a chef, but because some older friends had convinced him it would be more fun than a normal summer job.

Now, as the innovative young chef brings his inspired Coastal Mediterranean style of cooking to the acclaimed Whist restaurant at Viceroy Santa Monica, it's hard to believe he actually disliked that first foray into the culinary world. Repetitive prep work had no appeal for the athletic, sports-playing teenager. Still, he came from a food-loving family. His father and grandmother cooked on weekends, reflecting their Sicilian roots. And by the time DiSalvo was 16-when he was finally given some real responsibilities at the Thayer-he realized his true passion for cooking.

DiSalvo enrolled at the Culinary Institute of America (CIA) in Hyde Park, NY, in 1993, straight out of high school. While at the CIA, he served an externship with Jean-Georges Vongerichten, who at the time had two restaurants, JoJo and Vong. It was a shock, DiSalvo says, to walk into the kitchen of a top New York restaurant from his culinary classes and realize it was far removed from reality. DiSalvo found himself half-terrified, half-ecstatic, working side by side with the brilliant Alsatian chef on dinners for make-or-break critics like Gael Greene.

After graduating from the CIA in 1995, DiSalvo worked for a year with Philippe Schmidt at La Goulue, where he had first experience with French Mediterranean cuisine. He next worked at the Gramercy Tavern under Tom Colicchio, where the emphasis on top-quality, fresh ingredients and the renowned chef's carefully forged relationships with local farmers made a lasting impression.

In 1998, DiSalvo returned to working with Vongerichten. He began working his way up the ranks of Jean Georges, the chef's Michelin three-star restaurant in the Trump International Hotel and Tower. In 2001, at only 26, he became the famed restaurant's executive chef, where he remained until he was lured to California to open Jack's La Jolla in 2004 and work as its executive chef.

"Jean Georges was one of those people who encouraged you to make your own path. It was safe there, really tempting to stay, but I needed to take a risk and become my own chef," DiSalvo explains. Jack's quickly made it onto the map, winning four Mobil stars, among other accolades, while DiSalvo was at the helm.

With his arrival at Whist, DiSalvo has created a fresh and vibrant menu inspired by the varied cuisines along the Mediterranean coast, but giving each tradition a fresh, modern twist. "The common thread," he says, "is using unexpected combinations of flavors and spices, as well as underutilized ingredients, like the cauliflower I pair with scallops. It's not the most common or sexy ingredient, but it's surprisingly wonderful." These combinations are further exemplified by the chef's inventive appetizers and entrees, such as Bluefin Bruschetta, a chilled Almond and Saffron Soup, and Cardamom-dusted Lamb Medallions with Ricotta Gnocchi.

DiSalvo spent some time back in his old New York stomping grounds before arriving at Whist and what he missed most about California was the abundance of high-quality produce. He particularly enjoys wandering the farmers' market in Santa Monica, allowing the produce he finds to inspire new ideas for his menus. He plans to create several new dishes each week at Whist, governed by what is in season.

"I want to create an experience at Whist," he says. "I want to make your mind wander, to evoke places you've been or want to go to-and make you wonder how the food in front of you is related to the traditional dish that inspired it."

Now residing in the Brentwood area of Los Angeles, DiSalvo remains a huge sports fan, as well as an active connoisseur of different kinds of cooking. When he's not in the kitchen, he can often be found hiking or biking, or sampling the vast array of ethnic cuisine available to those living in Los Angeles.