Donatella Arpaia from "The Next Iron Chef" is one of the judges on the Food Network reality culinary competition series.
Donatella Arpaia is a dynamic restaurateur and culinary personality who brings a touch of glamour and New York attitude to the world of food and entertaining. Time and again her progressive approach and signature style has led to the discovery of chef talents and has sparked hospitality trends. Having opened nine restaurants in under 10 years, she is recognized as a major power-player in a multi-billion dollar industry.
Donatella established success in the hard-charged, male-dominated world of the Manhattan restaurant scene, reaching the top without losing her spirit, femininity, sophistication, or sense of humor.
Growing up, Donatella was surrounded by food and restaurants; her father was, and is, a New York City restaurateur. Her parents actually kept her crib in one of their restaurants' kitchens. She divided her upbringing between these restaurants, studying, and traveling to Apulia, Italy, where she helped her grandmother and aunts cook for their families. Her deep immersion in the New York restaurant industry combined with a strong connection to old world Italy has created a signature style that connects two worlds with a deep passion for gastronomy. Donatella supplemented the kitchen training she absorbed from her family with studies at the French Culinary Institute and the Institute of Culinary Education.
After establishing a career in law, Donatella could not ignore her epicurean roots and opened her first restaurants at the tender age of 24. In 2004, Donatella went on to launch davidburke & donatella with celebrity chef David Burke. The overwhelming success that ensued propelled her to the forefront of the New York restaurant scene and onto New York's 50 Most Powerful Women list by the "New York Post" and "40 Under 40" by Crain's New York Business.
Within the next five years, Donatella opened a string of wildly popular restaurants with her business partner, celebrity Chef Michael Psilakis, including Dona, Anthos, Kefi and Mia Dona in New York City, and the recently-opened Eos at the Viceroy Hotel in Miami. All have gained critical acclaim and countless awards, including a coveted Michelin Star for Anthos.
In addition to her restaurants, Donatella has created a line of successful artisanal Italian tomato sauces that were inspired by the Arpaia family's annual tradition of jarring tomatoes after the summer harvest. The line has grown to include olive oil and almond cookies that are available online and in stores nationwide.
With a foot in her traditional, Italian past and a clear eye for what's modern, practical and new, Donatella has become a culinary expert heralded for her knowledgeable and fun approach to cuisine and entertaining. Whether making fresh orecchiette pasta with Martha Stewart, poaching fish in olive oil on "The Today Show," or judging on Food Network's "Iron Chef America" or "The Next Iron Chef," Donatella's poise, passion and business acumen make her a charming culinary spokesperson and a formidable critic.
Donatella's simple but stylish approach to entertaining appeals to women across the country with large aspirations but little time for preparation. Her first cookbook, "Cooking in Heels," to be published by Rodale in 2010, showcases her diverse talents accrued over years in the industry. From party etiquette to signature cocktails and memorable favors, Donatella is the consummate entertainer who can take the fear out of event planning. Whether planning a birthday bash for 50 or an intimate cocktail party, she can teach each anyone to entertain, particularly those with limited time.
As a restaurateur and culinary personality, overeating is an occupational hazard. Donatella's sensible, healthy Mediterranean approach helps her stay svelte while still enjoying food. Like many other busy women, time is always an issue and she finds it hard to hit the gym. Instead, her tips on healthy diet, portion control and calorie-cutting substitutions provide options for fellow home cooks and food-lovers alike.
In short, there's no one quite like Donatella—setting the standard in business and style, inspiring women to achieve accessible glamour and teaching a modern way to cook and entertain.
Donatella Arpaia is a dynamic restaurateur and culinary personality who brings a touch of glamour and New York attitude to the world of food and entertaining. Time and again her progressive approach and signature style has led to the discovery of chef talents and has sparked hospitality trends. Having opened nine restaurants in under 10 years, she is recognized as a major power-player in a multi-billion dollar industry.
Donatella established success in the hard-charged, male-dominated world of the Manhattan restaurant scene, reaching the top without losing her spirit, femininity, sophistication, or sense of humor.
Growing up, Donatella was surrounded by food and restaurants; her father was, and is, a New York City restaurateur. Her parents actually kept her crib in one of their restaurants' kitchens. She divided her upbringing between these restaurants, studying, and traveling to Apulia, Italy, where she helped her grandmother and aunts cook for their families. Her deep immersion in the New York restaurant industry combined with a strong connection to old world Italy has created a signature style that connects two worlds with a deep passion for gastronomy. Donatella supplemented the kitchen training she absorbed from her family with studies at the French Culinary Institute and the Institute of Culinary Education.
After establishing a career in law, Donatella could not ignore her epicurean roots and opened her first restaurants at the tender age of 24. In 2004, Donatella went on to launch davidburke & donatella with celebrity chef David Burke. The overwhelming success that ensued propelled her to the forefront of the New York restaurant scene and onto New York's 50 Most Powerful Women list by the "New York Post" and "40 Under 40" by Crain's New York Business.
Within the next five years, Donatella opened a string of wildly popular restaurants with her business partner, celebrity Chef Michael Psilakis, including Dona, Anthos, Kefi and Mia Dona in New York City, and the recently-opened Eos at the Viceroy Hotel in Miami. All have gained critical acclaim and countless awards, including a coveted Michelin Star for Anthos.
In addition to her restaurants, Donatella has created a line of successful artisanal Italian tomato sauces that were inspired by the Arpaia family's annual tradition of jarring tomatoes after the summer harvest. The line has grown to include olive oil and almond cookies that are available online and in stores nationwide.
With a foot in her traditional, Italian past and a clear eye for what's modern, practical and new, Donatella has become a culinary expert heralded for her knowledgeable and fun approach to cuisine and entertaining. Whether making fresh orecchiette pasta with Martha Stewart, poaching fish in olive oil on "The Today Show," or judging on Food Network's "Iron Chef America" or "The Next Iron Chef," Donatella's poise, passion and business acumen make her a charming culinary spokesperson and a formidable critic.
Donatella's simple but stylish approach to entertaining appeals to women across the country with large aspirations but little time for preparation. Her first cookbook, "Cooking in Heels," to be published by Rodale in 2010, showcases her diverse talents accrued over years in the industry. From party etiquette to signature cocktails and memorable favors, Donatella is the consummate entertainer who can take the fear out of event planning. Whether planning a birthday bash for 50 or an intimate cocktail party, she can teach each anyone to entertain, particularly those with limited time.
As a restaurateur and culinary personality, overeating is an occupational hazard. Donatella's sensible, healthy Mediterranean approach helps her stay svelte while still enjoying food. Like many other busy women, time is always an issue and she finds it hard to hit the gym. Instead, her tips on healthy diet, portion control and calorie-cutting substitutions provide options for fellow home cooks and food-lovers alike.
In short, there's no one quite like Donatella—setting the standard in business and style, inspiring women to achieve accessible glamour and teaching a modern way to cook and entertain.
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