Funny how life in New York works out sometimes. You can spend years walking past a restaurant, admiring its architecture, never once stepping inside until one day you’re invited to sit down with the owner. That’s how I found myself at Delmonico’s, America’s first fine-dining restaurant, in conversation with Dennis Turcinovic. I’d never entered the storied space before, but from the moment I walked in, I was struck by how the staff treated me like a regular – genuine smiles and warm welcomes. Within minutes, I knew this was about to become my new spot.
When Dennis greets you, it’s with the kind of warmth that makes you feel like you grew up on the same block, and it’s great to finally catch up. This natural hospitality isn’t surprising – his connection to the restaurant industry runs deep. From age seven, he spent weekends at his family’s restaurant, learning the business from his father and mentor. This early exposure led him to become one of the youngest restaurateurs in New York City, taking his place in Delmonico’s storied history at just 21 years old.
Through decades of dedication, Dennis became the driving force behind Delmonico’s renaissance, successfully evolving the iconic brand while preserving its historic roots. As owner and managing partner of Delmonico’s Hospitality Group (DHG), he continues to expand the brand’s legacy. When COVID-19 brought the city to a standstill, he saw the opportunity in adversity, launching ventures like Sei Less, Harbor New York City, and Musica. Our conversation covered principles that extend far beyond the plate – mental health, manifestation, and the strength it takes to shepherd a cultural institution through its next chapter.
Listen to Our Conversation
Beginnings in Chaos
Dennis grew up in Astoria, Queens, the son of Croatian immigrants who knew the meaning of hard work. His father started as a busser at the 21 Club, and his mother was a cook – both building a new life far from their homeland. “When you come from communist Yugoslavia, you have one type of mindset,” Dennis recalled. “There was a lot of chaos in the house – fear, chaos, screaming, crying, Grandma dying, my dad’s sibling living with us. It was always a struggle for money. Nothing was ever good. We lived in a serious, negative place, trying to make it in this big, powerful country.”
His entry into the restaurant business was almost predestined. Starting in the summer of 1998, at just 21 years old, Dennis began working at Delmonico’s, learning the craft from the ground up. Over time, he evolved from a young apprentice into a seasoned restaurateur with a clear vision for the future.
The Philosophy of Presence
A turning point in Dennis’s life came when he discovered the power of meditation and daily walks. “Exercise and silence became my best friends,” he explained. His walks—six miles a day—offer clarity in an industry that never slows down. “Stillness helps me pull my mind out of my body, allowing me to manifest with intention.”
But mindfulness wasn’t always part of his repertoire. In his early years at Delmonico’s, Dennis was consumed by the relentless pace of the restaurant industry. “It’s a business of chaos,” he admitted. “There’s always something: health inspections, partners fighting, financial pressure. I used to self-medicate with alcohol and Adderall, thinking that would help me keep up. It didn’t.”
Dennis approaches life through “quantum thinking,” believing there are “a million different answers for one question.” Influenced by thinkers like Eckhart Tolle and Joe Dispenza, he practices a form of aspirational and grounded gratitude. “I don’t ask for things,” he said. “I know I already have them.”
Revival Amidst Adversity
The history of Delmonico’s is one of reinvention and remarkable firsts. Founded in 1837, before the Statue of Liberty stood in the harbor or New York City had running water, it wasn’t just America’s first fine-dining restaurant – it became synonymous with the very concept of restaurants in the country. Here, Nikola Tesla would contemplate his 200 patents over dinner. At the same time, Charles Ranhofer revolutionized American cuisine, creating masterpieces in a kitchen without modern amenities and working on streets where animals were still slaughtered in the open air. Ranhofer would go on to write The Epicurean, a culinary bible so comprehensive its pages were tissue-thin.
The restaurant’s influence grew far beyond its walls. “Delmonico” became synonymous with fine dining itself – in the 1890s, when Mon Lay Won opened on Pell Street, it billed itself as the “Chinese Delmonico,” showcasing how deeply the name had become woven into the core of American dining culture.
“I didn’t inherit the restaurant,” Dennis said. His path to ownership was paved with legal battles and challenges. During the COVID shutdown, when the restaurant’s future seemed uncertain, he wrote “I’ll be back” on a hanger – a quiet declaration of resolve that would prove prophetic. After navigating through complex legal disputes and eventually regaining control, he spearheaded a $4 million redesign that restored the coffered mahogany walls while blending historical elegance with contemporary design.
Breaking Bread and Breaking Barriers
Midway through our conversation, a server appeared with a menu like beautifully orchestrated clockwork. Dennis leaned in and asked, “Are you hungry?” Moments later, I savored a signature Delmonico ribeye paired with a 2021 Napa Valley Cabernet, an experience that clarified why this restaurant has captivated diners for nearly two centuries.
The expertly prepared and presented meal exemplified what Dennis calls the “yes mentality” of his restaurants. “People are spending $150 to $200 per person here – that’s a lot of money,” he explained. “We’re always full, but when guests come here, they get their two hours in this building, and when they leave, they’ll never think about what it cost. They’ll only remember the experience.”
Dennis’s approach to hospitality is rooted in adaptability. “Good hospitality is about making people feel in control of their environment,” he said. “Sometimes I wish I could tell guests to put their phones away and just be present in this building, where presidents, poets, and inventors once dined.”
Innovation Meets Tradition
Under Dennis’s leadership, Delmonico’s has embraced innovation while honoring its roots. Executive Chef Edward J. Hong crafts modern interpretations of classics while maintaining the exacting standards that have defined the restaurant for generations.
One of Dennis’s most ambitious projects is his partnership with Boogie Lab, a revolutionary bread initiative that uses patented AI technology to produce artisan sourdough. Working with founders Karlo and Mladen, they’re building their first U.S. factory in upstate New York with state grant funding and preparing to open their first Manhattan location in Crown Heights. The Double Bread initiative, which donates a loaf for every loaf sold, reflects its commitment to reducing waste and aiding undernourished communities.
Lessons in Resilience
Dennis’s career has been shaped by challenges: 9/11, Hurricane Sandy, and the financial crisis, to name a few. “Every hardship taught me something valuable,” he said. His advice to aspiring restaurateurs is simple but profound: “Focus on mental health and treat every challenge as an opportunity to learn.”
His approach to leadership reflects the transformation in his own life. “I’m a leader who never tells you what to do,” Dennis explained. “I want to learn from people around me in my circle, and I want you to show me how we can improve in this business together. I lead the team by allowing them to lead themselves.” This isn’t just philosophy – it’s reflected in how he builds his teams, from bringing in managing partners from renowned establishments like La Bernardin to giving opportunities for growth to every employee, even moving people from kitchen to captain if that’s where they’ll thrive. “When I see somebody that’s really having a hard time,” he shared, “I go to the chef and say, ‘Why is that guy so nervous and upset? Let’s put him in a place where he feels better. I don’t want this job to stress him out.'”
A Legacy of Mindfulness
As evening approached, Dennis reflected on his philosophy about time and presence: “There is no past, there is no future. Everything is done all the time in the present moment. Time is just something we use to get from point A to point B.” These aren’t just abstract ideas – they’re principles that transformed how he runs Delmonico’s, shifting from the chaos of his early days to a more intentional approach to leadership.
“I used to hate being in this building,” Dennis admitted with characteristic candor. “The pressure was overwhelming.” But through meditation and mindfulness, he discovered a different way to lead. “I’m not a restaurant guy drinking himself to death anymore,” he reflected. “I’m a spiritual and social engineer – I’ve taken my love for people and the passion of making people happy in hospitality and created something better.”
When I walked into Delmonico’s that day, I discovered more than just the next chapter of America’s first fine-dining restaurant. I met a leader who converted his relationship with chaos into clarity and turned old people-pleasing patterns into authentic hospitality. As Dennis put it, his motto is simple but powerful: “teach, love, forgive, heal.” Those words aren’t just a philosophy – they’re the foundation of how Delmonico’s will continue to evolve while honoring its legacy.
Plan your visit to Delmonico’s today and experience the perfect blend of history and modern fine dining in NYC.
