Donatella Arpaia is the attorney-turned-culinary-mogul who has become one of the most successful women in the world of food. Donatella opened her first restaurant in 1998 and then subsequently opened a string of flourishing and highly acclaimed restaurants in New York City including Mia Dona - which was re-opened in late 2009 as a tribute to the "cucina povera" of her mother's native Puglia - as well as davidburke and donatella, Anthos, Kefi and Miami-based EOS and Bistro e. August 2010 will mark the opening of her ninth restaurant, Donatella and her first bar Dbar. Her triumph as a restaurateur earned her many accolades including her selection as one of New York Post's "Most Powerful Woman" in Manhattan, Zagat's "Hostess with the Mostest," and one of Crain's New York's "40 under 40."
Donatella is currently developing her own food television show, having become well known for her regular appearances as the "tough but fair" judge on the Food Network programs Iron Chef America and The Next Iron Chef as well as Bravo's Top Chef.
In April 2010, Donatella Arpaia unveiled her prowess in the kitchen with her first cookbook, DONATELLA COOKS: Simple Food Made Glamorous. Taking cues from her personal style that is more Missoni and Marni than "mamma mia," Donatella has rolled up her sleeves in the kitchen to serve up straightforward, beautiful recipes designed to add sparkle to a dinner table that has lost its gleam thanks to the quick fix trend.
Donatella also has a high-end food collection including a line of tomato sauces made using 100% fresh San Marzano tomatoes. The sauces include an Essential Passata sauce and three ready-to-serve sauces an Arrabiata, Puttanesca and Marinara - all of which are preservative-free. All Donatella sauces are made using only fresh San Marzano tomatoes, unlike many other sauces on the market that use preservatives to prolong the products' shelf life. A Frutatto Extra Virgin Olive Oil and addictive, chewy almond cookies made using from her grandmother's secret recipe complete the collection.