HISTORY

A culinary education that spans thirty years in hotels, restaurants and country clubs; which includes training in the classic and traditional cuisines of Europe. France, Italy, Germany, Switzerland, Spain and Great Britain were the primary focal points; as well as the “New World” interpretations of these cuisines; including, Southwestern and New American cuisine(s) and the “Fusion” of these cuisines and styles, which have evolved the culinary world to a point of creation and reinvention. Such renown chefs as; Michele Pieton, Elmar Gantz, Pat Mitchell, Siegfried Weber, John Makin, Avner Samuels, and Master Chef Gaspar Stantic are just a few who have added ingredients and inspirations to Vincenzo’s vast repertoire and culinary experiences.

A career that started as a boy in the kitchen of L'albergo Adelfia in Palermo, Sicily a small hotel that was owned by his grandfather, Vincenzo Rizzo. Vincenzo Pappano literally “grew up” in the kitchen with his grandfather and mother and learned to develop and educate his palate from a very early age.

Vincenzo later apprenticed in classical Italian cuisine under Maestro Alfredo Franco, at “Alfredo’s in the Alley” of New York, New Jersey, Philadelphia, and Montreal, Quebec. 
Seppi Rengli, Kevin Ascolese and the late Steve Singer, added to the list of Chefs that later served as inspirations to Vincenzo while training in regional Northern and Southern Italian cuisine(s). Working his way to “Head Chef” at “The Bella Vita Ristorante Italiano”, and finally, “Executive Chef/Culinary and Marketing Consultant” at Mi Piaci, the Zagat reviewed “Best Italian Restaurant in Texas” and “Best Italian Restaurant in the Southwest”. Vincenzo remains in close contact with Mr. Brian Black, owner of Mi Piaci as menu and culinary consultant.

Mr. Pappano has done freelance culinary and marketing consulting for a number of other Italian restaurants including; “Magnifico’s Italian Restaurant”, “Iano’s Italian Bistro”, “The Adriatic Ristorante Mediterraneo” and “Popolos Café” Mr. Pappano currently holds the position of “Consulting Executive Chef” for Campania’s Pizza and More.

Earlier in his career, while touring the French regime kitchens in Quebec, Canada and the U.S., Vincenzo honed and fine-tuned his skills even further by adding the art of “Garde Manger” to his repertoire at the renowned Mandalay Four Seasons Hotel of Dallas under the tutelage of Chef Pat Mitchell. Within months, Vincenzo moved to “A la minute saucier” at the Café D’or in the Mandalay.

When the Marriott Corporation purchased the Mandalay Four Seasons Hotel, Vincenzo stayed on for another year under Executive Chef Siegfried Weber, until his move to the Crescent Court Hotel in downtown Dallas.

The Queen Elizabeth Hotel in Montreal, Quebec is where Vincenzo worked as apprentice to the Grande Saucier and quickly graduated to a la minute saucier where he developed the fine art of “finishing sauce work”. It was during this time Vincenzo’s linguistic skills afforded him the opportunity to translate classical texts of culinary method from French and Italian into Spanish and English. Vincenzo also writes menus fluently in these and a variety of other languages.

Montreal, Quebec is where Vincenzo apprenticed under Wok Master Chang Lee in Szechuan style and Mongolian “one pot cooking”. As well as Chef Chong Booey of Malaysia and Quan Ngo of Vietnam in the traditional dishes of Thailand, Malaysia, India, China, Vietnam and the “Euro-Pan-American fusion” of these cuisines.

Vincenzo served as the Premiere Chef de cuisine at Yamaguchi’s Grill & Sushi Restaurant under Master Sushi Chef Tetsuji Yamaguchi and was responsible for creating the “Euro-Asian Fusion” menu and faire that remained signature’ till the day Yamaguchi San closed his doors to return to Japan to be with his ailing father.

Vincenzo joined the culinary team of chefs for the research and development for Phil Romano’s gourmet market concept; “EatZi’s” His global knowledge and experience, only reinforced with a strong classical training in European cuisines and styles placed Vincenzo at the top of his game. His influence is noticeable to this day in the food styles offered at “EatZi’s”

Vincenzo has trained under Master Sushi Chef Ogahara Sensei and his 15-year apprentice Toshi in traditional Japanese cuisine and sushi on the opening of “The Blue Fish” on Greenville Avenue.

Vincenzo held the position of Head Chef at the Caviar Bar of Dallas; where his innovative fusion blended Caviar and Sushi creations that catered to some of Dallas' most exclusive and affluent clientele; blending caviars, Sushi, Spanish Tapas, Chinese Dim Sum Italian Antipasti and his own unique Euro-Amer-Asian style of fusion to the Dallas haute restaurant scene.

Mohsen Heidari chose Vincenzo as the Executive Chef of the grand re-opening of “Arthur's Restaurant”. A landmark restaurant that first opened its doors in 1948 and to this day maintains over sixty years of history and tradition in Dallas’ restaurant scene. Vincenzo was selected from a staggering list of over one hundred Chefs that spanned nationwide to fill this position.

During this time, at Arthur's, Vincenzo served as consulting Chef for Mr. Heidari's other two restaurant locations; “St. Martin's French Wine Bistro”; developing menu standards and recipes with Mr. Heidari and their Chef, Alfredo Santa Maria. As well as “The Old San Francisco Rose” with a much more casual type faire and ambiance. Vincenzo, to this day, remains in close contact and communication with Mr. Heidari and serves as his chief menu and culinary consultant.

Vincenzo experiences with Middle Eastern cuisines include Persian/Iranian, Israeli, Moroccan, Turkish and Arabic cuisines where he worked with Mohsen Heidari, Zohar, Kevin Parsums, Hussein Izadi and the Gilani family; holding head chef's positions for such restaurants as Cafe Med, Café Royale, The Waterfall, The Adriatic and the Mediterranean Cafe.

Vincenzo's vast knowledge and culinary experiences landed him the position as Culinary Instructor and Cooking School Manager at “U-Tou-Can Cook”, an upscale, fine dining facility that taught professional cooking techniques and theories with “hands on” classes, along with Wine Pairing, liquor, cordial and aperitif education to a wide variety of students. Children's classes, birthdays, party planning and holiday cooking as well as product demonstrations and sales.

For five years, Vincenzo held the position of “Head Chef de Cuisine” at Breadwinners Café and Bakery. His culinary stylization and innovations guided Breadwinners to a different level of vision in Dallas’ discriminating restaurant scene. His influence is present to this day in the many venues that include dinner, lunch, brunch and vegetarian menus; the children’s menu, the bar menu at The Quarter Bar and Breadwinner’s multifaceted catering menus.

 Upon leaving Breadwinner’s Vincenzo worked at Hattie’s, in North Oak Cliff for owners; Tony Alverez and Hal Danzler as their Consulting Executive Chef and Menu Consultant before joining Mi Piaci Ristorante Italiano.

Awarded a “Black Belt” in 1974 from Shin Karate Institute in Burlington, New Jersey under the tutelage of Sabumnim Chul Song Kim, at the time, a 6th degree Master of the arts of Moo Duk Kwan Tang Soo Do Karate, Hap Ki Do, Kuk Sool Won, Hwa Rang Do and The Korean Sword Art of Gum Do.

Serving as an Operations Specialist with Naval Special Warfare Command from 1978 to 1984 and having extensive training in Military Intelligence and Gathering, Tactical Strategies, while serving as Surface Summary Plotter and Radar Technician.

Instructor of strategic defense and tactical assault, including surveillance, sentry neutralization, hand to hand combat, close quarter knife, stick and pistol fighting while acting military advisor for Naval Special Warfare Command in South and Central America.

Vincenzo Pappano; Owner, Operator and Chief Instructor of the V-Center: A performance gym that facilitates strength and coordination training, conditioning, private, group and one on one training in Free Style Mixed Martial Arts, Filipino stick and knife fighting, boxing, kickboxing, wrestling and submission fighting; urban reality combat as well as classical Bujutsu and the Chuan Fa system of Chinese Boxing.