Raffaele Dall’Erta


Hamptons Restaurant, Sumpter, SC

Chef Raffaele Dall’Erta was born and raised in Milan, where he discovered the joy of cooking by the age of 5. His early experiences foraging for nature’s finest ingredients and mastering the art of pasta making inspired him to embark on a culinary career at age 15. Chef Dall’Erta attended culinary school at Vallesana in Northern Lombardy. His formal education was followed by apprenticeships, which led to positions in top Italian kitchens including Don Lisander and La Rondine. In addition, he has worked in such world-renowned restaurants as The Fat Duck in the United Kingdom and Per Se in New York. The combinations of these culinary adventures have forged his diverse menu. His rich Italian heritage combined with a creative gourmet palate results in creations that are a “foodie’s” delight. Prior to joining Hamptons, he came from the renowned Inn at Little Washington, where he served as Executive Sous Chef for over 11 years. At Hamptons, Chef Dall’Erta uses only the best cuts of meat and the freshest local produce and seafood. Hamptons has been honored with Open Table’s Top 100 Best Restaurants in America for both 2012 and 2014. The Top 100 List honorees are based on an analysis of more than five million reviews of more than 20,000 restaurants across the country — all submitted by verified diners.