Rising Star Chef Fiore Tedesco of L'Oca d'Oro - Biography

Austin, TX

November 2017

Once a punk rock drummer, Fiore Tedesco found that food struck a chord with him as meaningfully as music. Born into a family of Italian immigrants, the Troy, New York, native worked in his family’s bakery and deli through his teens. It wasn’t until he moved to New York City at 18, however, that he really caught the industry bug. 

After cooking in the kitchens of Roberta’s (in its early days) and Gramercy Tavern, Tedesco headed for Austin where he worked at La Condesa, Franklin Barbecue, and at Bufalina with fellow 2017 Rising Star Steven Dilley. Fiore even made an appearance on Food Network’s “Chopped” in between gigs. In 2013, he began hosting pop-up dinners and private events in the Austin area under the L’Oca d’Oro moniker.

This concept was the bones for a full-service restaurant that would eventually come to life in 2016 under the same name. As executive chef and owner, Tedesco presents a variety of Italian dishes that pay homage to his family roots. Ingredients are carefully sourced, pasta is created from freshly milled grains, and the eggplant parm is stacked impeccably. Tedesco is reconsidering business practices and the restaurant model too: L’Oca d’Oro is a sanctuary restaurant that works with ROC United to raise wages, benefits, and overall industry standards. His fight for workforce equality would make any nonna––or the industry as a whole––proud.