Antonio Carlo Pietro Dellamano
5/22/1881 - 7/24/1945
Born: May 22, 1881 in Gisazio di Perledo, Province of Lecco, in the Lombardia Region of Italy
Parents: Francesco Dellamano and Teresa Borlenghi
Emmigrated: Antonio came to America on board the S.S. City of New York, which left
Southampton England on Sept. 22, 1895 and arrived in New York City on Sept. 29, 1895.
He was 14 years old and was accompanied by Carlo Dellamano.
Josephine Re (second from right) working at the French Delicatessen in Boston, MA
where she met Antonio Dellamano.
Married: 10/22/1905 to Josephine Felicita Re from the town of Manerba,
Province of Brescia in the Lombardia Region of Italy. She was working at the
French Delicatessen in Boston when he met her.
They were married in the Sacred Heart Church, 12 North Square in Boston, MA
President Theodore Roosevelt sent them two bottles of wine as a wedding gift.
Antonio Dellamano and Josephine Re married on 10/22/1905.
Beatrice Theresa Dellamano born 9/6/1906
Francis Joseph Dellamano born 5/20/1908
Theresa Yvonne Dellamano born 6/18/1910
Joseph Antonio Dellamano born 6/25/1912
Photo of the Dellamano family, c. 1925
Back: Beatrice, Francis
Front: Theresa, Josephine, Joseph
Caption in Josephine's handwriting says:
To husband and Dad from your loving wife and children.
Naturalized: May 29, 1911 through the US District Court of MA
He petitioned the US District Court of Massachusetts for citizenship on 3/14/1905.
At that time he indicated that he was a cook, born in Perledo, Italy on
5/22/1881. He was 5í8" tall, wieghed 205 pounds, had black hair and brown
eyes and lived in Somerville, MA. He was granted citizenship on 5/29/1911
(by law, his wife Josephine received citizenship at the same time).
At that time his address was 19 Belvedere Street, Boston.
Antonio Dellamano is the
fourth in from the left in the back row.
This photo was taken in March of 1916 for The Boston Globe. It is a group of chefs from the Boston area
who were cooking to benefit war orphans and disabled soldiers.
Second in from left in back row is Carlo Dellamano and seated center front is his brother
Esilio Julio Dellamano. To the right of Esilio Dellamano is Carlo Borlenghi,
Antonio Dellamano's uncle
Worked his first year in America in a hotel in New York City and was paid with a new pair of shoes.
Returned to Europe in his late teens to study to learn the culinary art. He apprenticed
with many famous chefs in London, Paris and Switzerland.
Returned to Boston in 1900 to work in many leading hotels of that time. The 1900 Census found him
(Delamana, Antonio), Age 19, single, boarding at 161 East 52nd Street, working as a cook.
He was living at the home of Caroline Larsen, a widow, and her four children.
1901-1904 - He worked as second cook at the Holland House, Savoy, Waldorf and New Netherlands Hotels
Worked as Head Chef at the Sommerset Hotel, Cambridge Street in Boston, MA at the time of his marriage (1905).
President Roosevelt sent the couple two bottles of wine.
May 29, 1911 he became a naturalized citizen of USA.
May 21, 1912 he received a Patent from the United States Patent Office for a Seasoning sauce he named Albiga Sauce.
It was named for a mountain near his home in Gisazio, Italy.
In 1914 he left the Somerset Hotel and went to work for the Georgian Hotel in Boston.
May 11, 1917 he became president of the International Culinary Club of Boston.
In summer of 1921 he worked at the Warren Hotel in Spring Lake, NJ
1921 - His name appeared in an advertisement for Bellís Seasoning found in the Boston Cooking-School Cook Book,
published in 1921. He was listed as one of 14 well-known chefs of Boston Hotels, associated with Hotel Georgian.
About 1921/1922 he moved his family to 577 79th Street in Brooklyn,
New York City to work at the Garden City Hotel.
About 1923, he started working as the head chef at the Balsams Hotel in Dixville Notch, NH in the summer.
1926-1927 was head chef for the opening (and following season) of the Vinoy Park Hotel in Saint Petersburh, Florida.
On May 20, 1927 he was the chef at the Garden City Hotel,
and he made the sandwiches that Charles Lindberg
took with him on his solo flight across the Atlantic.
1931-1933 he was summer chef at Poland Sring Hotel in Poland Spring, ME.
By 1934 he was head chef at the Towers Hotel In Brooklyn, NY.
In the 1940s he was head chef at Hotel Westbury, Madison Ave., New York City.
July 1-22, 1944 was chef at Bretton Woods, NH for the United Nations Monetary and Financial Conference after
the conclusion of World War II.
Chef Antonio Dellamano working, probably in a hotel kitchen in New York City
Chef Antonio Dellamano in center front in black hat.
Photo was taken in a hotel kitchen where Antonio was in charge,
probably in New York City.