Dominique Filoni grew up in St. Tropez and entered culinary school at the age of 15 in Hyeres, France. He later accepted a position at Chateau de la Messardiere with Christophe LeRoy, who worked with Alain Ducasse for many years and became Dominique's mentor. Dominique's next move was to Savona in Gulph Mills where he became Executive Chef. He later opened Bianca.

· Food & Wine Magazine calls Chef Filoni one of  'the most innovative, trend-setting, talented young chefs in America.'

· Wine Spectator describes Chef Filoni's cuisine as "exquisitely fresh and wonderfully simple."

· The Main Course calls Chef Filoni's signature Yellowfin Tuna Carpaccio dish "beyond excellent. It was awesome."

· Main Line Today calls Bianca "as warm and welcoming as a best friend's kitchen."

Chef Filoni's Tips and Techniques.