Chef Lou has been cooking, eating and enjoying fine Italian cuisine his entire life. Many of the recipes that his fans enjoy most have been passed down through the DiGiovanni family for many years. Lou's paternal grandparents, Mary Vona "Nonna" and Franco DiGiovanni were originally from Calabria, Italy and came to America to start a family.

"As I look back I could see my mother cooking for hours and hours on the stove. We would have spaghetti three times a week, on Thursdays we would have pasta with sauce, Fridays pasta with olive oil, garlic and anchovies, on Sundays the real treat; pasta with red sauce, homemade meatballs, sausage and chicken," recalls Chef Lou.

Lou has owned several restaurants in his 20+ year career in the kitchen. He has also taught over 4,000 students his version of Italian cooking which always starts with the freshest ingredients and involves a high heat sauté.

Always wanting to spread his love of food, Lou travels around the country attending cooking conventions, food festivals and other places where people gather to sample and share fine meals.  Lou is the author of two cookbooks, "Italian Cuisine by Chef Lou," and "Don't Burn The Garlic," both have sold hundreds of copies and helped Lou share many of his amazing traditional family recipes.

Currently Lou and his lovely wife Joan live in Bethlehem, Pa. and are the proud heads of a family of their own. They have three daughters; Lesa, Laura and Jennifer. Lesa has given them two grandchildren, Katrina and Louis.

Since retiring from the restaurant business, Lou stays active with his television cooking show and recently Lou has gained nearly fifty sons when he became the personal chef of Sigma Alpha Mu Fraternity at Lehigh University in Bethlehem, Pa. There he cooks delicious lunches and dinners each weekday and is always quick with a joke or funny story.