Anthony A. Vitello
Executive Chef Magnolia Events
My passion for cooking did not start at a young age. The restaurant business was in my blood my whole life, but food made it “BOIL.” After short stints in the front of the house as a busser and a waiter and then many years behind the bar and front of house management, I started to wander into the kitchen. Pizzerias, taverns, steak houses, French, Italian, American, breakfast, brunch, lunch and dinner, I loved it all.
After working in many restaurants in WNY, I realized the heart and soul of a great restaurant is the Executive Chef. Food should be cooked with technique, attention, passion and love. It is a diversion from life. I eat exquisite foods and drink great wines, not for an occasion but as an occasion. Dinner jackets are long gone and casual fine dining has swept the world. Just great food no matter what you are wearing.
I draw my style of cooking from Old World, New World, Asian, Caribbean, New Orleans, but my heart is in Tuscany. My ancestry is Neapolitan and Sicilian but Tuscany has peasant greatness to it, and the best wines in the world. I will always know, and you should too, that the people don’t remember you for who you are, but for what you put on the plate in front of them…
Chi mangia bene, vive bene (He who eats well, lives well)