Victor Giancola
Victor is from The Bronx, New York, where he grew up in a family rooted in the culinary traditions of Sicily (his father) and Basilicata (his mother). In 1962 at the age of 16 he was introduced to the restaurant business under the tutelage of Chef Ubaldo Gatti and Maria Seletti owner of Maria's Restaurant on E. 53rd St. This experience not only acquainted him with the difficult task of starting at the bottom, but the excitement of working in an establishment where excellent food and service attracted a roster of regulars that included John Steinbeck, Igor Stravinsky, Mayor Wagner and Duke Ellington. Recognizing Victor's natural talent for how to "taste" food, his outgoing personality, and ability to remain undaunted during stressful situations, Maria Seletti and her staff encouraged him to pursue a career. After a tour in Vietnam, Victor moved to San Francisco in the late 60's and worked in both front and back house positions at Fiore d'Italia and Castagnola's. Moving back to New York in the mid 70's he helped set up the kitchen and menu of One Fifth in Manhattan. In the late 70's Victor accepted the position of wine sales manager of All American Distributing Co. in Tucson, Arizona and in1980 went to work for Joseph Victori Imports as the director of wine sales for five western states based in San Francisco.
Victor resigned his position with Joseph Victori to open Odella's Oyster and Champagne Bar as Chef/Manager. This was a highly successful venture and considered very creative and on trend in the San Francisco market place. At Odella's he efforts were rewarded with a three star review in the San Francisco Chronicle. His next position was executive chef of La Beatrice Restaurant in San Francisco where he received a four star review from the San Francisco Examiner.
In 1993 Victor moved with his wife, Robbin, to Asheville, NC to open La Caterina Trattoria which was an immediate success and has remained a local favorite for ten years. The restaurant was named after Victor's mother, Caterina, offering food reflecting the traditions of Victor's heritage, sourced locally whenever possible, and served well in a comfortable atmosphere.
Chef's Recipes :
Spinach Manicotti with Salsa Cruda
Mascarpone Terrine with Duck Confit
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