Chef Kurt M. D’Aurizio, Director of Cuisine for South Carolina’s Divine Dining Group, can’t recall when he started cooking. “It seems like I’ve been doing it all my life”, Chef Kurt says. This love of food and cooking has driven him through a career of more thans 20 years in fine dining.
Chef Kurt attended culinary school in New York and began working in fine dining. He gained knowledge in Rochester’s best restaurants including The Brasserie, Hilly’s, Edward’s, and Shadow Pines. Chef Kurt started his own catering and special events company and ran it for three years, then relocated to Atlanta to work as executive chef for Fifth Group Restaurants. During his time in Atlanta, Chef Kurt received accolades and awards, serving his cuisine to stars, politicians, and former presidents.
When the Divine Dining Group’s Director of Cuisine position was offered to him, Chef Kurt knew he could not pass up this dream job. “They (Divine Dining Group) are the clear leaders in this marketplace, in both casual and fine dining establishments. I wanted to work with the best,” Chef Kurt says. With five fine dining restaurants and more in the works, Chef Kurt is eager to share his experience and help Divine Dining Group continue to be the leader in providing an innovative, excellence-driven restaurant dining experience.
Chef Kurt leads a team of talented chefs at Divine Dining Group’s restaurants. His cuisine is shaped by his belief in seasonal menus, the freshest product available, the best product available, and bringing new ideas to the marketplace. Chef Kurt seeks out local farmers, fishermen, and gourmet food producers to put the best product forward. He is a member of the Sustainable Seafood Initiative, Carolina Farm Stewardship Association, Chef’s Collaborative, Slow Food, and other grass roots culinary associations.
Divine Dining Group has won numerous awards for their cuisine, including several Taste of the Town Awards, Taste of the Tidelands, and other local cook offs and competitions. Umi Pacific Grille was awarded most innovative restaurant in the Southeast for 2007 by Santé Magazine. This does not mean resting on their laurels, however. Divine Dining Group is constantly seeking the best purveyors and bringing creativity, quality, and innovation to their menus. Most of the restaurants change menus twice a year.