Executive Sous Chef
Vinny started in the industry as a dishwasher in a small hometown Italian restaurant, and was promoted to cook on the line. He has cooked at a number of high profile New England restaurants including Bravo Brasserie, Steel and Rye with Chef Chris Parsons, and now at La Brasa with Daniel Bojorquez.
Vinny comes from a large Italian family, and they love to eat. And eat a lot! So whenever he prepares something for them, he always wants to impress. The basis of his cooking are recipes handed down over the generations, and then modernizing them with his own flair.
Weymouth High School Culinary Arts, '12
Johnson and Wales Providence Associates Degree in Culinary Arts with a Bachelors Degree in Food Service Management, '16