Giuseppe Di Benigno was born in a small town named Corvara located in the Abruzzo region of Italy. He obtained his formal culinary training at the Istituto Alberghiero Di Stato in Pescara, Italy. Before relocating to the United States, Chef Di Benigno turned his classroom skills into perfection while apprenticing with many talented senior chefs. He returns to Italy on an annual basis in order to study current culinary trends and bring them back to his kitchen in Great Falls.

Since opening his first restaurant in 1980, Giuseppe has been involved with an additional six restaurants. Chef Di Benigno's philosophy is based on his desire to create the most exciting and delicious dishes possible, using the freshest ingredients available.

Giuseppe leaves his busy kitchen as often as possible to visit his beloved guests in the dining room. This practice promotes a warm relationship between the chef and his clients. During the summer months there is much discussion about Giuseppe's vegetable and herb gardens. Discussions in the winter months revolve around the making of soups and other comfort foods from his hometown in the mountains of Italy.