From Rome to Hollywood, Giada De Laurentiis has carved out an empire as formidable as the ancient ruins of her homeland. But behind the Emmy awards and bestselling cookbooks lies a story of heritage, healing, and an unwavering commitment to il Buon Vivere. In this exclusive interview, the culinary powerhouse opens up about growing up Italian in Los Angeles, building a female-led empire in a male-dominated industry, the unexpected role of cuisine in emotional wellbeing, and how by honoring her heritage she has shown the world what she is made of.
By GIOVANNA G. BONOMO
October, 2024
While Romans were on holiday, a future culinary icon was entering the world. It’s August 22, 1970, in Rome, Italy, Giada is born to Italian actress Veronica De Laurentiis and actor-producer Alex De Benedetti. Giada would grow up in a family steeped in Art, Culture and Buon Vivere (Living Well).
Her grandfather, Dino De Laurentiis, was a cultural icon whose influence extended far beyond the silver screen. Born in Torre Annunziata, Naples in 1919, Dino’s career began in the food industry, selling pasta door-to-door in post-World War II Italy before transitioning to film production. Despite his success (an understatement) in Hollywood, Dino never lost touch with his Italian roots or his passion for food. He often used his influence to promote Italian cuisine and culture in America, organizing lavish dinners for cast and crew.
These early life experiences taught her that food was more than just ingredients on a plate; it was a medium for connection, a vessel for memories, and a bridge between generations. “My grandfather was a movie producer and would do these big ‘family meals’ for the entire cast. He would cook for everyone, and one of the dishes I remember is ‘Spaghetti alla Cabiria” with tomatoes, peppers & fresh herbs— to this day, it still transports me to set.”
Through Giada, we get this feeling that food isn’t just sustenance; it’s a time machine, a therapist, and a warm embrace all rolled into one. This profound connection to cuisine was forged in her early years, particularly when her world shifted dramatically at the tender age of eight. It was then that the De Laurentiis family immigrated to the United States, settling in Southern California—a move that would profoundly impact Giada’s culinary journey.
Giada, upon entering this new dimension, found herself navigating a new culture, a new language, and a new relationship with food. “My mom would pack me lunches of full Italian meals - pasta, polpette, all of it!” Giada shares. “I felt like such an outcast at the time, but looking back, it was actually really special to be sent off with a piece of my culture. I’m so happy she preserved that.” For Giada, home was il posto perfetto (the perfect place) to nurture her Italian roots, serving as both a comfort and a link to her heritage.
As the initial culture shocks subsided, Giada adapted to her new home. She learned English, embraced American pop culture, and developed a deep appreciation for the diversity of cuisines available in Los Angeles, while never losing touch with her Italian heritage.
The family continued to speak Italian at home, celebrate traditional holidays, and, most importantly, cook Italian food—Mai troppo (never too much), just the right amount. This duality – being both Italian and American – would become a defining characteristic of Giada’s culinary identity.
It allowed her to view Italian cuisine through a unique lens, one that appreciated tradition but wasn’t afraid to innovate and adapt to American tastes and ingredients. Cucinare bene per stare bene (cook well to be well) became her guiding principle, embodying her belief in food as more than just nourishment, but as a powerful force for connection, healing, and cultural preservation.
DI CHE PASTA SEI?
“Di che pasta sei fatto?” This Italian saying, literally translating to “What pasta are you made of?”, has been used since the 14th century to define a person’s character. The phrase “essere di buona pasta” (to be made of good pasta) describes someone who is kind and lovable. In the culinary world, perhaps no one embodies this sentiment better than Giada De Laurentiis, a chef who has not only proven her mettle in the kitchen but has also challenged the status quo in a predominantly male industry, showing the culinary world what she's made of.
In a world where professional kitchens have long been bastions of machismo, De Laurentiis has carved out her own empire, defying expectations and redefining what it means to be a successful chef. Her journey from Le Cordon Bleu in Paris to becoming a household name in America is a testament to her skill, determination, and the unique flavor she brings to the culinary landscape.
De Laurentiis’ rise to prominence began with her Food Network show “Everyday Italian” in 2003. Her warm personality and ability to make Italian cooking accessible endeared her to viewers, setting the stage for a career that would span television, cookbooks, and eventually, restaurants. But it’s in the realm of restaurant ownership where De Laurentiis has truly challenged the male-dominated status quo.
The statistics paint a stark picture of gender disparity in the culinary world. According to a National Restaurant Industry survey, while women make up the majority of waitstaff and bartenders, they represent only one in five chefs and one in three cooks. The situation is even more dire at the top: women occupy a mere 6.3% of head chef positions at prominent U.S. restaurant groups.
Giada’s advice for aspiring chefs and entrepreneurs is an extraction of her own determined spirit: “It doesn’t matter where you start in this world, if you want something enough and are willing to work harder than everyone else around you, anything is possible. It isn’t necessarily going to be easy, but it will be possible.”
At the heart of Giada’s success is cultural relevance. As a first-generation Italian-American, she embodies the vibrant spirit and zest for life that characterizes the Italian diaspora. Through her cooking, media presence, and entrepreneurial ventures, Giada De Laurentiis brings the rich culinary traditions and warm, inviting atmosphere of Italian culture to American audiences.
Her unique perspective, shaped by her dual heritage, allows her to bridge the gap between the old world and the new, introducing Americans to the authentic flavors and philosophies of Italian cuisine while adapting them to modern tastes and lifestyles. She embraces both aspects of her identity, celebrating the beauty and depth of Italian culture while also acknowledging the influence of her American upbringing. In doing so, Giada effectively dispels stereotypes and misconceptions about what it means to be Italian.
Through her work, she showcases the diversity and complexity of Italian culture by highlighting regional variations, traditional techniques, and deep-rooted values that define Italian cuisine and way of life. In this way, Giada not only preserves and celebrates her Italian roots but also enriches the American culinary landscape, demonstrating the immeasurable value that first-generation immigrants bring to their adopted countries through their unique blend of cultural influences and experiences.
But Giada’s success raises an intriguing question: Is a woman’s place really in the kitchen, or is it at the head of the table, leading the culinary industry into a new era of equality and innovation? Giada’s trailblazing career proves that women belong wherever their passion and talent take them, shattering the antiquated notion that the kitchen is a woman’s domain only when she’s confined to traditional roles. In the hands of a visionary like Giada, the kitchen becomes a place of empowerment, creativity, and cultural celebration.
In talking about the places that bring out the best in her, Giada shares, “In the US, New York; it makes me feel alive and inspired. In Italy, Capri. I grew up spending summers there with my family and there is something so glamorous and also familiar about it.”
In this context, Giada De Laurentiis’ success in opening and running multiple restaurants is nothing short of revolutionary. Her flagship restaurant, GIADA, opened in 2014 at The Cromwell in Las Vegas, offering a blend of Italian cuisine with California influences. The success of GIADA led to the opening of Pronto by Giada at Caesars Palace in 2018, and most recently, Luna by Giada in the Scottsdale area.
Each of these establishments showcases not just De Laurentiis’ culinary prowess, but also her business acumen and leadership skills. In an industry where women are often relegated to pastry chef positions or kept out of leadership roles entirely, De Laurentiis has proven that women can successfully helm entire restaurant empires.
Her success serves as an inspiration and a “north star” for aspiring female chefs. In an industry where representation matters deeply, De Laurentiis’ visible success challenges the notion that the upper echelons of the culinary world are reserved for men.
As we return to our opening phrase, “Di che pasta sei fatto?”, it’s clear that Giada De Laurentiis is made of some truly exceptional stuff. She has not only created a thriving culinary empire but has done so while staying true to her roots and challenging industry norms. In doing so, she’s redefining what it means to be “di buona pasta” in the modern culinary world - skilled, innovative, and unafraid to challenge the status quo.
Giada’s advice for aspiring chefs and entrepreneurs reflects her own determined spirit: “It doesn’t matter where you start in this world, if you want something enough and are willing to work harder than everyone else around you, anything is possible. It isn’t necessarily going to be easy, but it will be possible.”
Her grandfather Dino once said, when talking about his passion for cooking, “When I cook, my brain stops.” Reading between the lines, we understand that cooking, for Dino, was a form of meditation and therapy.
It’s interesting to connect the dots with Giada when she said, “Cooking to me is very therapeutic, especially when the cameras are off. It’s my way to decompress and also show my love for my daughter and partner, Shane.” For them, cooking was and is more than just survival or a profession; it’s a form of therapy and a way to express love, connect with people, share their culture, and create lasting memories.
It’s a philosophy that Giada brings to her restaurants, where she hopes to offer patrons more than just a meal.
When asked about her favorite recipes for getting an authentic taste of Italy at home, Giada suggests, “Parmesan Pomodoro or Lemon Spaghetti. They are both incredibly simple. In Italy, it’s all about letting the ingredients shine and not overcomplicating things.” These dishes, with their straightforward preparation and bold flavors, encapsulate the essence of Italian cooking.
The Parmesan Pomodoro, with its rich tomato base and savoury cheese, brings the warmth of an Italian kitchen to life, while the Lemon Spaghetti, bright and zesty, captures the fresh, vibrant flavors of Giada’s beloved Amalfi coast.
“ My goal is to bring clean, quality Italian
ingredients to people everywhere.”
Giada’s innovative and entrepreneurial spirit led her to launch Giadzy in 2017. What began as a blog showcasing De Laurentiis’ life as a single working mom transformed during the COVID-19 pandemic into a platform for selling Italian goods. As demand surged, De Laurentiis recognized an opportunity to expand Giadzy into a full-fledged direct-to-consumer business, dispelling stereotypes about Italian cuisine along the way.
“Nella botte piccola c’è il vino buono” (The best wine is in the small barrel or great things come in small packages) perfectly mirrors Giada’s approach to her product line, Giadzy. She partners with small family producers who hand-pick fresh Italian ingredients, prioritizing simplicity and quality over mass production - a true embodiment of “tradizione, innovazione e amore” (tradition, innovation, and love).
Giada and her team, visit Italy frequently, personally vetting the best Italian products and producers. Her focus is on finding the highest quality products, the emotion evoked by the materia prima, and the passion of the people behind. “With each passing year, I realize more the importance of quality over quantity,” De Laurentiis reflects. “I think people are starting to come to this realization with food, too. It’s an investment in your health.” This sentiment has become the cornerstone of her entrepreneurial venture, Giadzy, and reflects a broader shift in consumer consciousness.
“I hope my legacy was that I inspired people to start cooking, cooking for themselves and cooking for loved ones. Whether people saw me on TV cooking or tasted something delicious at one of my restaurants, I hope that made them want to get in the kitchen and start experimenting.” De Laurentiis’ passion for authentic Italian cuisine and her commitment to sourcing the finest ingredients can be traced back to her childhood experiences cooking alongside her grandfather in Italy. “I started cooking with my grandfather in Italy, and I’ll never forget the wonderful sense of community he had—he knew every artisan and small family farmer in town, and valued their expertise in the products they had been creating for generations.”
This deep appreciation for the people behind the products has become a driving force behind Giadzy’s mission. “With Giadzy, I’ve prioritized sourcing the best Italian products and telling the stories behind the people making them so you can experience an authentic taste of Italy right at home.” As Giadzy continues to grow and evolve, it remains rooted in De Laurentiis’ unwavering commitment to quality, authenticity, and the power of food to bring people together.
“The biggest sacrifice I made in my life was being away from my daughter in her very early years.”
While Giada’s professional achievements are impressive, it’s her role as a mother that she considers her most important and rewarding. The birth of her daughter, Jade Marie De Laurentiis Thompson, in 2008 marked a turning point in Giada’s life, forcing her to reevaluate her priorities and redefine her definition of success.
“I define success by how much quality time I get with my daughter and the people I love,” Giada explains. “It’s about how much we laugh, talk, and share meals.” This shift in perspective didn’t come without challenges. As Giada’s career was taking off, she found herself torn between her professional obligations and her desire to be present for her daughter.
She eventually made the difficult decision to prioritize family over career advancement, a choice that speaks volumes about Giada’s values and her commitment to family. “That’s easy. The biggest sacrifice I made in my life was being away from my daughter in her very early years,” Giada admits. “I had to travel quite a bit in the early days, promoting books and television shows.
It bothered me so much that I eventually made the decision to stop leaving her and if it slowed my career growth then so be it. It’s such a tough balancing act for so many parents and for me it was no different.”
Giada’s approach to parenting is deeply influenced by her own upbringing and Italian heritage. She strives to instill in Jade the same love for food and family that was passed down to her. Cooking together has become a special bonding activity for mother and daughter, with Giada using these moments to teach not just about food, but about her Italian roots and the importance of family.
“My biggest hope is that people will connect with Italian culture through my food and slowly begin to understand it,” Giada explains. “Sometimes it’s hard to tell people what’s so special about a culture; you have to show them. I think food has the ability to bring people together in this way.” It’s about sharing the sapori di ricordi, the flavors of memories, with a new generation.
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