Jeovany Valle is executive chef at Caffé Gelato Restaurant and Catering in Newark, DE. Jeovany began his culinary career at Toscana as a line cook in 1999 and also worked the line for three years at the Black
Trumpet Bistro. Jeovany then joined Dome as their sous chef in 2002 and started with Caffé Gelato in February of 2007, first as sous chef and in 2011 as Executive Chef. Jeovany was recently featured in Brandywine Signature magazine for his pecan encrusted soft shell crabs served with a Champagne peach mustard sauce.
Jeovany enjoys working with wineries and winemakers to develop his featured wine dinners. He sources produce each growing season from Filasky’s produce farm in Middletown, DE. “Their sweet corn and tomatoes are the absolute best,” says Jeovany.
Caffé Gelato wine and dinner menus have earned the Wine Spectator Award of Excellence each year 2005–2012.
Thursday, October 10, 2013
6:30 - 9 p.m.
1324 Locust Street