Jimmy Daku

Executive Chef

Bellini Grill

Born in Tirana, Albania, Executive Chef Jimmy Daku developed a passion for the cuisine of his neighboring country, Italy, at a very young age. Inspired by his mother and grandmother, he began working with talented Italian chefs at the age of 14. After studying at a culinary school in Milan for five years, he decided to move to the United States. In order to get licensed to cook in the United States, he took classes at the University of Pittsburg. After moving to Philadelphia and working at a French Bistro on City Line Avenue, Chef Daku was finally able to return to his passion of Italian cuisine, opening Bellini Grill in the spring of 2001, at age 31.

What were your big influences in your decision to become a chef?

I like the idea of natural life. I’m not into the whole world of computers and technology. I like the art of Italian cuisine. In addition to the creative aspect, the great feeling I get from cooking is deeply embedded within my heart, because most of my inspiration comes from my family and having the privilege of growing up surrounded by wonderful food. My grandmother, specifically, is a wonderful cook and has influenced me a lot.

Why did you decide to call it Bellini?

Points to his “Artist Statement” on the back of the menu, which reads:

“‘The discovery of a new dish does more for the happiness of mankind than the discovery of a star,’ wrote Brillat-Savarin in 1838. I agree. I’ve always been fascinated by the history of food and drink and the processes in which new recipes are developed.

“In 1945 at Harry’s Bar in Venice, Italy, someone developed a delicious concoction called a bellini—a mixture of peach nectar and Prosecco, an Italian sparkling wine. The aperitif was named in honor of the great Venetian painter, Giovanni Bellini.”

What is your favorite thing to cook?

Generally, my favorite thing to do is to cook sauces very slowly. This allows the sauces to really simmer and absorb all the spices and flavors. Specifically, I really enjoy making the Pollo Balsamico, which is made with all-natural, organic chicken tenderloin. I sauté it in olive oil, let it simmer in chicken stock and add a bit of sage and oregano. What really makes this dish special, though, is the balsamic reduction I add to it, which is aged 12 years.  

Do you have any future projects in store for Bellini?

Not right now. I have a family to take care of. I have two kids. One is five years old and the other is six months. In addition to being devoted to my family life, I am very happy with Bellini right now. It’s in a great location, right near the Kimmel Center. We have a lot of regulars here, and since we do things well, people always come back. In addition, I find the BYOB aspect is also really great. It makes people feel more comfortable and also saves them money. I’ve actually had offers to obtain a liquor license, but I always turn them down. If people are comfortable and happy with their dining experience here, then I am happy as well.