Our Story
DePuma’s Gluten Free Pasta was inspired by my wife Gina, who has been living with celiac disease and on a gluten intolerant diet for over ten years.
After countless attempts, a lot of patience, and over a year of perfecting, I finally created a gluten-free pasta that not only tastes great but has the same texture as the traditional pasta Gina once loved. The best part? It’s a pasta that everyone with dietary restrictions can enjoy without compromise.
The Journey
My culinary journey began at Johnson & Wales University in Providence, Rhode Island, where I studied Culinary Arts. I then sharpened my skills at Foxwoods Resort & Casino before moving on to Tribeca Grill in New York City, working alongside the renowned restaurateur Drew Nieporent. After three years in the bustling kitchens of New York, I returned to Connecticut, where I continued to refine my craft at Union League Café in New Haven and L’escale in Greenwich.
Today, all my experience and passion are poured into creating DePuma’s Gluten Free Pasta. It’s more than just pasta—it’s about bringing back the simple joys of good food to those who have been missing it. Because everyone deserves to “Enjoy the Pleasure of Gluten Free.”