Chef de Cuisine
Growing up in Massapequa on Long Island with his Italian family and spending his “entire life” on the water--fishing, clamming, and doing all things water-related– it’s not surprising Vincenzo found his way into the culinary arts.
When his older brother began working at a local butcher shop, Vincenzo followed him and began learning the craft of butchery. He decided to get serious about cooking and enrolled in the two-year Culinary Arts Program at Gerald R. Claps Vocational School in New York. He continued to the Culinary Institute of America in Hyde Park where he completed a degree in Culinary Arts with a concentration in Farm to Table Studies.
Upon graduation, he landed a Sous Chef position at The NoMad in NYC. Vincenzo spent almost four years at the celebrated restaurant and was part of the core team that traveled to London to open its first European outpost.
It was during his time at NoMad that Vincenzo became involved with Ment’Or, an organization “devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” He went on to place first in the Ment’Or 2016 Young Chef Competition.
With this accomplishment under his belt, Vincenzo set his sights on Bocuse d’Or, with a dream one day to be the chef representing the USA. In 2017, he worked as assistant for Team USA under Chef Mathew Peters as he propelled Team USA to its first-ever gold medal.
Vincenzo has since worked as Sous Chef under Chef Daniel Humm at his Three-Michelin-Starred Eleven Madison Park. But when the call came from Chef Phillip Tessier, Vincenzo didn’t hesitate. “It’s great to take inspiration from the bounty Napa Valley has to offer—the seasons and the incredible produce—it’s all here,” says the New York native as he steps into the Chef de Cuisine role at one of Napa’s most quintessential restaurants. “It’s been a goal of mine to follow in Chef Phil’s footsteps.”