Vincenzo Pezzilli
Executive Chef Vincenzo Pezzilli was born and trained in Rome at the famed Cordon Bleu culinary school. Upon graduation, Vincenzo came to the United States to gain international experience. He worked at Perry's and Sesto Senso in Washington, D.C. and, in 1995, returned to Italy to attend a pastry course at Cordon Bleu while also working at Il Piccollo in Rome.
Constantly looking to broaden his knowledge, Vincenzo studied under the highly acclaimed chef Paul Bocuse in his much celebrated school in Lyon, France. While in school, he prepared food for the G7 Summit (meeting of the heads of state of the most powerful countries in the world) in Lyon. He graduated in 1997 as the top foreign student in his class. Vincenzo went on to work in Belgium at Pakhuis Brasserie in Gent, and then at Comme Chez Soi, the country's leading restaurant, awarded three stars by Michelin.
As the Executive Chef at Mad 28 since its opening in 1998, Vincenzo created exciting Italian dishes that are updated with twists inspired by his interest in the history of food, as well as his travels and experiences. One such inspiration was an ancient recipe by Apicius, the first-century Roman gourmet, which became Maiale di Latte alla Diana, a roasted suckling pig "Diana" style, served with Swiss chard. The name of the dish pays tribute to two Dianas: the Roman goddess of hunting and Vincenzo's wife.
After his long culinary journey, Chef Pezzilli is now Executive Chef at ChefAtHome.com.
Chef's Recipes :
Stuffed Zucchini Flowers with Spring VegetablesCheck our Calendar to find out about Chef's Night Demos
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