Rising Star Chef Jimmy Everett of Valentino Cucina Italiana - Biography

Ft. Lauderdale, FL

March 2016

Jimmy Everett, a native of South Florida, began his culinary career young and humble. At 15, Everett became a busboy at the Atlantis Country Club in Lake Worth and eventually pestered his way into a job on the line. Inspired by teachers and a fellow busboy who went on to attend culinary school, Everett matured, and set out for New York, enrolling at the Culinary Institute of America. 

During his studies, he interned at American Seasons on Nantucket, where he was first introduced to the world of fine dining. Upon graduation, Everett joined the team at Eleven Madison Park with Chef Daniel Humm, and after a year and half cooking in that rarefied gauntlet, he entered Wylie Dufresne’s world of whimsy and experimentation at wd~50. In 2009, he was on the opening team of Michael White’s Marea, where he worked closely with friend and mentor Jared Gadbaw and eventually rose to executive sous chef. Staying within the Altamarea global empire, Everett opened Al Molo Ristorante Italiano in Hong Kong as executive chef in 2011. 

Following that experience Everett, traveled throughout the Americas, including the Caribbean, and opened a restaurant in California before returning to South Florida. Now, as chef de cuisine of Valentino Cucina Italiana, Everett is pushing boundaries in Fort Lauderdale. It’s a culinary homecoming with potential to transform dining for an entire city.