Carmine Di Giovanni is an esteemed chef, hospitality consultant, and the independent owner of TPG Consulting, a full-service hospitality firm. With over 20 years in the culinary industry, Carmine’s career has been defined by his innovative approach, business savvy, and commitment to delivering top-tier dining experiences. Previously, as the Corporate Chef and partner at David Burke Hospitality Management (DBHM), Carmine led operations for an expansive portfolio of restaurants across multiple states, solidifying his reputation as a creative leader with a strategic eye for growth. His role encompassed everything from kitchen operations and menu development to chef training, allowing him to make a lasting impact on the David Burke brand.

Today, through TPG Consulting, Carmine channels his expertise into helping a range of clients within the hospitality industry elevate their food and beverage programs. Known for his results-driven approach, Carmine assists restaurants with operational efficiencies, customer service enhancements, and strategic development. He has been at the helm of several high-profile establishments, including Industry Kitchen + Bar and Mohawk House, bringing fresh acclaim to these venues with his culinary vision and leadership.

Carmine’s career highlights also include his work at the Michelin-starred Picholine in New York City, where he earned two Michelin stars and a three-star rating from The New York Times during his tenure as Executive Chef. His entrepreneurial spirit led him to launch unique concepts, such as The Mulberry Project, a pop-up cocktail bar that traveled to locations worldwide, including Iceland, Kenya, and Mexico. He also made waves in Little Italy, New York, with Aunt Jake’s, a modern Italian-American restaurant celebrated for its fresh, pasta-centric menu.

A recognized face on Food Network shows like Chopped, No Reservations, and Best Thing I Ever Ate, Carmine’s expertise has been showcased on BetterTV, Fox Good Day NY, and The Rachael Ray Show. His appearances at exclusive culinary events, including the New York City Wine and Food Festival and Sundance Film Festival, further highlight his dedication to culinary excellence. Beyond the kitchen, Carmine holds a degree in accounting, and his financial acumen enables him to manage and optimize multimillion-dollar F&B operations.

Driven by a passion for mentorship and a people-first approach, Carmine has been praised for his ability to inspire culinary teams and foster exceptional customer experiences. As the sole owner of TPG Consulting, he continues to bring his industry expertise, creativity, and business insight to clients across the hospitality sector, helping them thrive in today’s competitive culinary landscape.