- Born
- Birth nameGiada Pamela De Benedetti
- Height5′ 3″ (1.60 m)
- Giada De Laurentiis was born on August 22, 1970 in Rome, Italy. She is a producer and actress, known for Giada at Home 2.0 (2008), Giada Entertains (2016) and Tripping Out with Alie and Georgia (2013). She was previously married to Todd Thompson.
- SpouseTodd Thompson(May 25, 2003 - September 3, 2015) (divorced, 1 child)
- Children
- Parents
- RelativesDino A. De Laurentis(Sibling)Eloisa De Laurentiis(Sibling)Igor De Laurentiis(Sibling)Luca Escriva De Laurentiis(Cousin)Carolyna De Laurentiis(Aunt or Uncle)Dina De Laurentiis(Aunt or Uncle)Raffaella De Laurentiis(Aunt or Uncle)Federico De Laurentiis(Aunt or Uncle)Francesca DeLaurentiis(Aunt or Uncle)Silvana Mangano(Grandparent)Dino De Laurentiis(Grandparent)Aurelio De Laurentiis(Cousin)
- Italian-American chef, writer, restaurateur & TV personality.
- Graduated from from UCLA w/ a degree in anthropology (1996).
- (On how she can still be in good shape while being a chef) I have to say that this is by far the question I am most frequently asked, and my answer is always the same: genetics, portion control and fresh ingredients. If you've ever seen my mother either on the show or in photographs, you'll notice that she is quite petite, trim. So I have her to thank for getting me off to a good start. In addition, I've never been one to sit down to a meal with a large plate of food and eat every morsel until I was uncomfortably full. Rather, I graze - eating small portions of food all day long. And the ingredients are clean and fresh. Yes, I absolutely love chocolate, and I do eat it, but just a bite.
- (Giving advice on becoming a chef) My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.
- (On her other favorite cuisines) Definitely Japanese. I love how clean and refined the dishes are. They're simple in their ingredients but the flavors and presentation are typically amazing. Second would be Chinese.
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