Angelo Elia has nothing to prove. He has already earned his reputation as a terrific chef, this Florida resident who arrived from the region near Naples, Italy, more than 20 years ago. At his elegant namesake institution and four spinoffs, he offers stunning dishes and graceful service. Humble cuts like osso buco are elevated from simple veal flanks to lust-worthy plates, served with sides of marrow. Carbonara is the perfect combination of egg, cheese, guanciale, and herbs on homemade pasta. Some recipes come straight from Elia's mother's restaurants in Italy, and many of his ingredients are well-traveled too, all the way down to imported yeast. An original DIY-er, Elia makes bread in-house and makes some cheeses too. He employs four pizzaiolos, and his restaurants offer the most extensive wine selections around — some 20,000 bottles. Despite all this, he's prepping for more. Two restaurants will debut in Palm Beach County this year, and a bakery and gelateria is on the docket for Delray. Thanks, chef.