Celebrity chef David Ruggerio makes harrowing confessions that he had a secret life as a mob in the 80s and 90s. Chef David Ruggerio claimed that he took part actively in mob tortures and murders across New York City.

The 59-year-old chef who was once the star chef of New York said that he was also an active member of the mafia Gambino family and committed horrific crimes during the 1980s and 1990s.

David Ruggerio is a celebrated chef who was once considered the backbone of top Manhattan restaurants such as maxim’s, le Chantilly, and la Caravelle.

In a recent interview, Ruggerio claimed that he conducted a staggering number of crimes during his prime days flawlessly which included truck hijacking, heroin dealing, bookmarking, loan-sharking, extortion, and various other gangster activities and murders.

This was his secret life as he was a blood relative of mafia boss – Carlo Gambino.

David stated that he regrets his secret life where he was a name of fear but now, he has come out in the open confessing his past life as well as the regret attached with it.

“I wouldn’t have wished my life on anyone. I hate to sleep. The nights are very long and filled with nightmares,” he told Vanity Fair. ‘I didn’t want to be a criminal. I want you to understand that. I loved being a chef.’

The birth name of chef Ruggerio was Sabatino Antonino Gambino and he was close to the notorious mafia boss Carlo Gambino.

David Ruggerio states that he lived two lives. He said that he participated in various murders and crimes.

He confessed that in march of 1978, he helped mafia boss Gambino torture and later on kill Pasquale “Paddy Mac” Macchirole, an associate from Colombo and Genovese. At a car garage in Yonkers, New York.

American chief Sabatino Antonino Gambino
vanityfair.com

The details were gruesome as he recalled his next episodes of torturing and battering innocent human beings leading to their eventual deaths.

David Ruggerio said his restaurant staff and crew never knew about his ties with the mafia or his secret life as he tried his best to keep both worlds apart.

On the upfront, he became executive chef at La Caravelle at the young age of 26 while training from France.

He also ran the kitchen of Pierre Cardin’s New York branch known as Maxims and later on at Le Chantilly.

As he works on writing his memoir, he says he largely regrets the life he led full of crime.

“I did things when I was pushed that I’m not proud of,” he said. ‘But to really, truly be in the streets, you gotta have a black heart. When you turn that switch, there can be no emotion. You have no pity. You gotta just do it.’