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Al Di La Welcomes New Chef Joaquin Bustos

New head chef brings new specials to Al Di La's menu

Neighborhood Italian trattoria Al Di La is adding a new cook to its culinary team, Head Chef Joaquin Bustos. With Chef Bustos now at the helm, owner-operators Mark and Gillian Kohn are excited to up the ante.

Bustos is from the Midwest and brings with him more than 20 years restaurant experience, a diverse skill set and thousands of miles of travel. After attending the Culinary Institute of America at Greystone in Napa Valley, Calif., he held chef positions at nationally-recognized restaurants such as Grand St. Cafe in Kansas City, Mo., Yia Yia's in Memphis, Tenn., Eau Bistro in St. Louis, Vin Rouge in Durham, N.C., and Lidia's Italy in Kansas City, Mo., where he worked under world-renowned Italian chef Lidia Bastianich.

In 2001, Joaquin and Eau Bistro were invited to host a dinner at the James Beard House in New York City. The sold-out dinner was well received and garnered rave reviews.

Always forward-thinking but respecting tradition and classics Bustos says, "I love food that is approachable and satisfying, modern without being trendy”.

His approach to food is largely rooted in his Italian and Mexican heritage as well as his education in California. The Lowcountry's diverse agriculture is something Bustos is excited to explore and incorporate into the cuisine at Al Di La.

Patrons can expect Al Di La’s menu to continue to boast its long-time favorites, plus some delectable new seasonal additions and specials courtesy of Chef Bustos, such as:

  • Tuna Crudo with Citrus Olive Oil, Mixed Greens, Pine Nuts and Coriander
  • Braised Beef Short Ribs with Horseradish Gremolata
  • Seared Duck Breast, Fig Balsamic Jus, Butternut Squash, Arugula and Toasted Hazelnuts

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