Andy D’Amico, executive chef for Tour de France restaurants Marseille, Nice Matin, Nizza, and 5 Napkin Burger has been captivating New York diners with his sunny Mediterranean cuisine for over two decades. Like many chefs D’Amico traces his love of cooking to his big Italian family and the food of his childhood. A graduate of the Culinary Institute of America, D’Amico cut his cooking chops at such prestigious hotels as The Parker House in Boston and The Berkshire Place in New York before landing the pivotal position as sous chef at the Santo Family’s Sign of the Dove, one of New York’s prettiest and most romantic restaurants in 1982. It was there that he developed his love of the honest Mediterranean flavors so prevalent in Southern French and Northern Italian cuisine that would become the D’Amico signature. D’Amico thrived at Sign of the Dove eventually being promoted to Executive Chef of the Santo Family Group. Along the way, D’Amico enjoyed two 3-star New York Times reviews by Brian Miller in 1988 and again in 1994 exalting his use of the ingredients and flavors of Europe, Asia and the Middle East in his dishes.