After his time there, Delesandro began to work with a number of other prestigious restaurants. After working as a line chef under Chef Paul Albrect at Chef Paul’s in Panama City Beach, FL, he became inspired to pursue higher education in the culinary arts. While working on his Associates degree from Johnson & Wales, Delesandro experimented with Low Country Cuisine in Charleston, SC under Executive Chef Frank Lee at Slightly North of Broad.
In 2003, Delesandro moved to South Florida where he finished up his Bachelor of Arts degree in Culinary Arts. While working on his degree, he also worked as the Executive Sous Chef under Executive Chef Allen Susser at Chef Allen’s in Aventura, FL where he was able to try his hand in the Latin and Caribbean cuisines of the area. Two years later, Delesandro moved to Atlanta and joined Buckhead Life Restaurant Group as Chef de Cuisine at Nava. For nearly two years, he learned the intricacies of traditional Mexican and Latin dishes, developing a flare for combining unusual ingredients that gave Nava’s specials an exceptional depth of flavor.
In 2007, Delesandro joined Executive Chef Doug Turbush of Blupointe, the Buckhead Life’s Asian-fusion concept. While at Bluepointe, he experimented with new spices and cooking methods related to Asian-fusion cooking. In 2009, Delesandro once again returned to Nava as the new Executive Chef. Shortly after his return he was awarded the “Best Chicken Dish of 2012” by The U.S. Poultry and Egg Association. After Nava’s closing in 2012, Delesandro was named the Executive Chef of Buckhead Life’s prestigious steakhouse, Chops Lobster Bar. Delesandro, who admits his favorite food is probably something he hasn’t tried yet, is always looking for a way to expand his repertoire and experiment with new foods.
- #1 Steakhouse in the U.S. for Food & Service” Zagat Survey (2012)
- “Atlanta’s Top 25 Restaurants” Atlanta Business Chronicle (2016)
- “100 Hottest Restaurants: #6” Jezebel (2016)
- “Award of Excellence” Wine Spectator (2015)
An Atlanta icon known for its exceptional food and service, Chops consistently ranks as one of the top ten steakhouses in the country. Exquisite seafood flown in fresh daily and the very best USDA prime aged beef are served with style in the warm ambiance of the dark wood dining room located in Buckhead. This makes for traditional steakhouse items that go above and beyond such as our certified A5 Wagyu, Nova Scotia Lobster Morsels, and the Genuine Holland Dover Sole. Whether you’re dining for business or pleasure, a meal at Chops is sure to make a lasting impression. We are currently open for dine-in, take away, curbside pick-up and delivery, so feel free to call us or order online!