IL MONDO VECCHIO The Old World Hand Crafted Artisan Meats

I work closely with USDA approved/inspected facilities and industry professionals to ensure consistent, quality and safe to consume products. 

 

My products are not suited for all properties and establishments. All products are carefully planned and well thought out with attention to detail, flavor and consistency.

Cost of certain ingredients is not of concern to me, rather QUALITY and CONSISTENCY is. I will not cut corners nor will I compromise the integrity of IMV products by using inferior ingredients or processes. 

IMV products are crafted for those that are in search of legendary experiences.

See the list of industry professionals that RMTE, Il Mondo Vecchio has aligned with to provide legendary experiences.

 

My experience since graduating from a rigorous culinary education at Johnson & Wales University in 1992 has set the standards in which I operate. I have spent time in my paternal grandparents hometown of Matinatta Italy, working under the close supervision of Nicolo Magnifico. Opening restaurants in WVa., time spent at the Five Star Five Diamond Breaker's Hotel and Breakers West Country Club in Palm Beach, FL. I have held positions at a Guest Ranch Resort and Conference Center in the high country of Colorado as Executive Chef; as the Chef de Cuisine of the main dining room at the Four Star Four Diamond Houstonian Hotel, Club and Spa, additionally as the opening Executive Chef of one of the Top Ten Golf Courses in the U.S. 1999 "Golf Magazine" Houstonian and Shadow Hawk Clubs.

Accolades since leaving industry in 2000 and realigning as an instructor with the institution that afforded me my start in this culinary adventure have been many. Now focusing mostly on Meat Fabrication and Purchasing and Product Identification from a Chef's perspective, I have found my passion and the next phase of my professional culinary endeavors! 

 

"Craft requires focus, focus demands passion and desire,

passion and desire create legendary experiences of the body mind and soul!" 

Sincerely,

Chef/Salumiere Mark M. DeNittis

Nationally Recognized as 1 of 10 Rising Stars, Under the Age of 40,

in the Meat Processing Industry "Meat Processing News March 2007"

 

See the Article by clicking link below:

Pages: 10, 16 & 18

Meat Processing News March 2007

 

Award winning products!

Gallo Family Vineyards Gold Medal Award 2008 Recognizing Artisnal Food Production.  

I.M.V. Pacific Rim Sea Salt and Citron Duck Breast Prosciuttinni

 

Additionally I support furthering the education of others in particular those seeking a personal and professional life pursing the culinary craft.

I am fortunate to have met and offer culinary students an opportunity to learn outside of the classroom by visiting local service providers and suppliers when opportunity allows.