Chef Vincenzo Garofalo
was born in Avellino in the Campania region of Southern Italy.
He grew up in his
grandfathers bakery which initiated his passion
pizza, desserts and where h
e learned at an
early age that quality food was essential to good living.
Growing up he watched his family make homemade pasta, fresh jams, extra virgin olive oil, wine, and grow fresh produce. This all contributed to his love of food. After finishing culinary school he worked in some of the finest restaurants like Osteria Nonna Rosa in Vico Equense and Il Pellicano in Porto Ercole.He moved in New York City in 2013 where he was the Executive Sous Chef at Sirio Ristorante at The Pierre Hotel. Vincenzo's style is attached to the traditional recipes with a contemporary twist., he was the Chef de Cuisine at the legendary Le Cirque restaurant in New York City. Today his the Executive Chef of Da Claudio Restaurant.
Company - Restaurant: Executive Chef de Cuisine at Da Claudio
Location: New York New York