Get to Know: Angelo Basilone, Executive Chef, New York Giants
When it comes to fueling the field, FLIK Hospitality has what it takes. In our growing athletics division, our tailored approach to culinary excellence means working hand-in-hand with each team’s dietitians and performance coaches. Together, we are able to personalize each athlete’s experience, while educating them about their individual nutrition goals to better understand how diet affects performance on the field
FLIK’s Angelo Basilone is entering his 14th season as the Executive Chef for the New York Giants. His tenure at the Giants is longer than any other FLIK chef at a professional sports team, which makes him a natural leader and mentor among his colleagues. Read on to learn more about Angelo’s career, his love for the Giants, and his unique insight into how fueling athletes has changed over the past decade-plus.
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FLIK Hospitality: Tell us a little bit about your background and how long you’ve been at the New York Giants.
Chef Angelo: I graduated from the Culinary Institute of America in 1997 and joined FLIK right out of culinary school. I started as a prep cook and worked my way up to my first chef position in 2001. I joined the Giants in 2009 when they opened up their practice facility in East Rutherford.
FLIK: So, you were the Executive Chef when the Giants won the Super Bowl in 2011.
Angelo: I would say that has been highlight of my time here so far. The Giants organization invited the entire kitchen staff to be part of the victory parade down the Canyon of Heroes in NYC. I hope we get to do that again soon!
FLIK: How is feeding pro football players different now from what it was 14 seasons ago? How is it the same?
Angelo: The food program has grown exponentially since I first joined the Giants. Food options, meal periods, and snack periods have all increased since I first began here. I have an amazing team that takes great pride in knowing we are feeding elite athletes and they also know how important a role our food plays a part in fueling the team.
Over the years, I have also been lucky enough to work with some great team nutritionists and I have learned from each one of them. Having a great working relationship with the dietitian is so important; they are our eyes and ears to the players and provide us with feedback we need to keep being successful.
The one thing that has remained consistent is that we want to keep our food fun, new, and full of flavor. The goal is to have the players excited about what we’re serving!
FLIK: Did you always picture yourself fueling NFL players?
Angelo: I did not even know cooking for professional athletes was an option until FLIK started feeding its first professional sports team. When FLIK was awarded the contract for the Giants, I was super interested and quickly applied. I've been a Giants fan ever since I saw Joe Morris run out of his shoe for a 65 yard touchdown in the mid 80's!
I love how the importance of fueling athletes has transformed over that time.
FLIK: What dish or menu do you prepare that the players look forward to most?
Angelo: We have gotten so much positive feedback on our food over the years that it’s hard to choose just one item. Oxtail, brisket, salmon, and chicken wings are all crowd favorites, but we try to switch it up as much as possible so that the players don't get bored and there is always something new to try. I think everyone really appreciates that.
FLIK: What's the best question you've ever gotten from a player?
Angelo: "How do you guys think of these things?" or "How did you make that?" When players show their excitement for our food and are truly interested into how a certain menu item was made, it always brings a smile to my face. Some of the guys really love to cook, so being able to share recipes with them is always fun too.
FLIK: And what’s the best compliment you’ve ever gotten from a player?
Angelo: A player once told me that the Jamaican Oxtails that I made for lunch reminded me of his grandmother’s. If you can make that personal connection through food and trigger a memory from childhood, that is a HUGE compliment!
FLIK: What is your favorite sport to watch? Is it really Giants’ football?
Angelo: I’ve always loved watching sports and I do root for the Yankees, Rangers, and Knicks, but the Giants will always be number one!
FLIK: What's keeping you busy in the off-season? Doing anything fun with your extra time?
Angelo: My daughter will be graduating from high school in June, so we’ve done a few college visits this off-season. Allow me this “Proud-Dad Moment”: I am super proud and can’t wait to see what the future has in store for her! It is also crazy for me to think that when I started here at the Giants, she was in kindergarten.
FLIK: Anything else you want to add?
Angelo: Go Giants!
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At FLIK Hospitality Group we believe in great food, great service, and great people. Our wellness first approach ensures our food supports healthy and delicious choices, specially curated by our team of culinary experts and registered dietitians. At FLIK, we believe in seasonality in sourcing our ingredients and providing a customized approach to the culinary and hospitality needs of each client. Our dedication to providing quality hospitality service is unparalleled in the industry.
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