Vincenzo Loseto
Hometown: Massapequa, NY
Current city of residence: Napa, CA
Occupation/profession: Chef de Cuisine at Press Restaurant
Growing up on the shores of Massapequa, N.Y., fishing and clamming, Vincenzo “Vinny” Loseto quickly learned the importance of using locally sourced ingredients and time-honored trades such as butchery from his Italian family to create deliciously memorable dishes. After graduating from the Culinary Institute of America, he made his way into the kitchens of Daniel Humm and James Kent at the NoMad where he worked his way up to sous chef before being transferred to Eleven Madison Park to further hone his skills under Chef Brian Lockwood.Read More
Hometown: Massapequa, NY
Current city of residence: Napa, CA
Occupation/profession: Chef de Cuisine at Press Restaurant
Growing up on the shores of Massapequa, N.Y., fishing and clamming, Vincenzo “Vinny” Loseto quickly learned the importance of using locally sourced ingredients and time-honored trades such as butchery from his Italian family to create deliciously memorable dishes. After graduating from the Culinary Institute of America, he made his way into the kitchens of Daniel Humm and James Kent at the NoMad where he worked his way up to sous chef before being transferred to Eleven Madison Park to further hone his skills under Chef Brian Lockwood. In 2016, he became involved with the Ment'Or organization, where he placed first in their Young Chef Competition. That honor allowed Vincenzo to join Matthew Peters and Philip Tessier as part of Team USA in the 2017 Bocuse d'Or, where they took home their first-ever gold medal. Vincenzo currently works with Chef Tessier as Chef de Cuisine at Press Restaurant in Napa, CA, where he’s known for elevating local farm produce with precision and technique in the restaurant’s California American dishes.