Dimitri, a native New Yorker, grew up in the hospitality industry. From an early age, Dimitri gained an appreciation for great food and classic cooking techniques, while he also grasped a sharp business acumen by being part of family-owned food ventures. Starting at age 12, he would work on weekends preparing 'grab and go' items at a neighborhood delicatessen. Dimitri continued to work in food service throughout his teenage years, until finishing high school and enrolling in culinary school. He graduated at the top of his class at the French Culinary Institute in Manhattan. (Now known as the International Culinary Center). It was through this accomplishment that he was awarded an opportunity to study and hone this craft in Northern France.