About Us
The DeNicola Brothers Concepts (DBC) company is owned and operated by four brothers of the DeNicola family, which settled on Long Island in 1915. The family has a long tradition in the preparation of fine international cuisines created with the freshest ingredients.
DBC currently operates eight restaurants on Long Island; two RUVO locations, four Del Fuego locations, La Tavola, and NOCO and just recently opened a Del Fuego in Delray Beach, Florida. Each brand of restaurants provides its patrons with a unique and authentic culinary experience, focused on representing the gastronomy of Southern Italy (RUVO), Northern Italy (La Tavola), Tex Mex (Del Fuego), and New American (NOCO).
Joseph DeNicola
Founder and Owner
Joseph DeNicola is the owner and founder of all DBC restaurants. He became hooked on cooking at an early age. From the age of four, on most Sundays, the young DeNicola lent a hand in the kitchen alongside his mother and grandmother. However, it was the excitement and energy of restaurants that initially lured DeNicola into the culinary life. Having received the prestigious American Culinary Federation Award of Excellence, Joe has held every position — from busboy to general manager, dishwasher to chef– and has worked in some of the finest restaurants on Long Island and Manhattan, honing the skills that have made him the successful chef and restaurateur that he is today.
Leo DeNicola
Owner
Owner Leo DeNicola started his career in the restaurant business at age 14 and has never looked back. As a recipient of the prestigious American Culinary Federation Award of Excellence, Leo’s experience includes establishing The Kitchen Catering Corp at Time Warner to his experience building Crossroads Bar & Grill. Leo’s experience and knowledge in the field provides unparalleled expertise for existing and future restaurants.
Anthony D’Amico
Executive Chef
Inspired at a young age by his grandmother and Italian heritage, Chef Anthony now brings 30 plus years of restaurant experience. His accolades include a culinary degree from Johnson & Wales University, several television appearances including the CBS Morning Show, and he has been invited to cook at the historical James Beard House in Manhattan. Anthony has opened eight successful restaurants with four different concepts. His most recent brand is NOCO, a farm-to-table concept which has received three stars from Newsday and was voted a Top 10 Fine Dining Restaurants on Long Island.