Vito Gnazzo

As executive chef of Il Gattopardo Restaurant in New York City, Vito Gnazzo brings 26 years of culinary expertise to the table. Carved out of the traditions of Italy, his craft expanded and flourished in Los Angeles, was fine-tuned in New York, rejuvenated in Italy, and finally brought back to the stage in the city that never sleeps.

Born in Salerno, Italy, a family move to Milan at the age of 13 changed the course of his life. In Milan, Vito began work at 3-star Antica Osteria del Ponte restaurant. In the span of 5 years he worked his way up from the bottom, mastering all aspects of Italian cuisine. In 1981 the owner of Rex II Ristorante in Los Angeles came to Italy to find a chef. Vito Gnazzo was the perfect fit, and he moved to Los Angeles, where he assumed the position of head chef. Rex II Ristorante gained wide acclaim and was rated by the Zagat Survey and featured in the Los Angeles Times. Vito Gnazzo and Rex II formed a solid partnership that lasted ten years, from 1981 to 1990.

In 1990 Vito Gnazzo decided it was time to expand, and he set his sights on New York. He brought his expertise to Bice Restaurant where he became executive chef. In 1992 he received the much-coveted position of executive chef at Sette MoMa operation, in the museum of Modern Art. He spent two years with the illustrious Sette MoMa.

After fifteen years in the United States, Vito returned to Salerno. He established a bed and breakfast in the countryside, as part of a movement called agritourism. Gnazzo's project combined hospitality with a self-sufficient cuisine that drew from its own resources, production, and development, all the while maintaining a close tie to the land. He oversaw the business from 1996 to 2000.

But New York had cast its sway over Vito Gnazzo. In 2001 he returned, inspired by and reconnected to the Italian philosophy that food is life. Since 2001, he has been the executive chef of Il Gattopardo Restaurant in New York. The vision of Il Gattopardo is to celebrate the comfort foods of the Mediterranean. With New York savoir faire and Italian honesty, Gnazzo's style is intelligent and creative.

Chef's Recipes :
Handmade Cavatelli with Fish Ragú

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