As a Culinary Institute of America graduate and serving as head chef, Jason believes that great food starts with great raw products. Since its inception, Nicole and Jason have been committed to using local providers for a majority of menu items and providing customers with the freshest food possible

As owner of the company, Nicole works to provide attention to detail and unmatched customer service, building a customer base that looks to us when it comes to celebrating their biggest moments, time after time. We are proudly family owned and operated, and are grateful to the people of Rochester for making what we do so rewarding after all these years.

Antonio DeLeo was born in Rochester NY and is a graduate of the Culinary Institute of America. He has been working in the food industry since the age of 14 in Rochester, New York City, and California. He started off as a line cook and then became the Sous Chef of a well-known restaurant in Silicon Valley. He has also worked at Eleven Madison Park in New York City. He has had the opportunity to cook for companies such as Google, Apple, Facebook, and several other well-known companies in the Bay Area. He is excited to be back as part of the Food by DeLeo team and work with each of you to make the menu of your dreams with the freshest ingredients possible. 

Julia Nuccitelli was born in Rochester, NY, and is a graduate of Aquinas Institute.  She has worked in the Food Services industry for the past 10 years in both New York City and California.  After starting out as a server and ascending to the role of General Manager, Julia eventually found her passion for event planning, when offered the opportunity at a well-known restaurant in Silicon Valley.  She has had the pleasure of coordinating many large-scale private, and corporate events, for companies such as Facebook, Google, Apple, Goldman Sachs, PayPal, and several Bay Area Venture Capitals Firms. Her customers characterize her as well-organized, friendly, and willing to do what it takes to get the job done right. 

Dave is a Culinary Institute of America graduate. He has worked at several restaurants including Georges at the Cove in San Diego. He is creative, hard working, and shows great attentions to detail.

Travis is a graduate of Le Cordon Bleu College of Culinary Arts. He has worked in the industry for 15+ Years. He assists on preparing the food, maintaining kitchen cleanliness, and overall efficiency and quality of the culinary output.