1. Chef Vincenzo Pappano
4901 Newmore Avenue
Dallas, Tx. 75209
Cell: 469-735-1791
Email:vincenzo@chefvincenzo.com URL:http://www.chefvincenzo.com
Vincenzo Pappano is a Chef and Food Writer with a career that spans over thirty five
years in the food and beverage business. The first half of Vincenzo's career was spent
touring the kitchens of hotels and restaurants studying with Chefs from around the world
training in the European Cuisines of France, Spain and classical and regional Italian
cuisines with Alfredo Franco, Seppi Rengli, John Makin, Kevin Ascolese and the late
Steve Singer.
Arriving in Dallas in the mid-eighties placed Vincenzo in the midst of the "Southwestern
Explosion" including regional "Southwestern”, "Tex-Mex" and what was later to be
known as "New American Cuisine" to his repertoire. This is where the inspiration came
to Vincenzo to put his stamp on his own brand of "Global Fusion Cuisine" of what he
now calls “V-Cuisine”, a true and inspired "Hybrid Style" of the Traditional Cuisines in
which he has studied and trained for decades. The latter part of the Chef's career has
been spent honing his skills in some of the top restaurants, hotels and country clubs in
the Dallas Metroplex area as well as food writing and being the chef/host of “Get the
Facts on Line”, a local Dallas internet magazine.
Trained in skills and technique under such renowned chefs' as; Master Chef Gaspar
Stantic, Avner Samuel, John Makin, Siegfried Weber, Elmer Gantz, Hector Flores,
Michel Pieton, Pat Mitchell, Chaz Sterberg and Ben Woods.
Mr. Pappano has also trained with seven Master Sushi Chefs in Traditional Japanese
Cooking under Sushi, Master Itamae Tetsuji Yamaguchi, Sushi Master, Itamae Ogahara
and his Assistant Sushi Master Itamae Toshi,
Master Sushi Modernist Michelle Carpenter of Yamaguchi’s, later to open and own Zen
Sushi in Bishop Art’s District of Dallas. Sushi Master Itamae Aguchi of Nobu Dallas,
Sushi Master Itamae Tomohiro of Nick & Sam’s, Sushi Master Quan Ngo, as well as
Traditional Sushi and “New Japanese-Thai" and "Vietnamese". Fusion and creation; in
addition to "Traditional Chinese," “Malaysian” and Amer-Asian Fusion with Chong
Booey.

2. Chef Vincenzo Pappano
4901 Newmore Avenue
Dallas, Tx. 75209
Chef Vincenzo is well versed in English, Spanish, Italian and French and writes menus
in these and a variety of other languages.
Professional Experience
Executive Chef for the following properties:
Sfuzzi / Primo’s, Dallas Texas … 2014 to 2015
The Celina Restaurant Group –
From the Boot Ristorante Italiano / Lucy’s on the Square; Casual Country
Faire
2010 to 2013
The Dallas Country Club-Fine Dining Chef for Trezevant, Restaurant and The 19th.
Hole, the private golf club 2009 to 2010
Mi Piaci Ristorante Italiano – Dallas Tx the company’s award winning flagship
restaurant. 2007 to 2009
Breadwinner’s Cafe and Bakery -Fine Dining Executive Chef, Dallas, Tx - 2001 to 2006
U Tou-Can Cook School of Culinary Arts– Chef / Culinary Instructor / Cooking School
Manager , Dallas, Tx - 1998 to 2001
The Caviar Bar - Sushi Chef and Caviar Consultant, Dallas, Tx - 1997 to 1998
The Doubletree Hotel at Lincoln Center - Executive Sous Chef, Dallas, Tx - 1996 to
1997
EatZi’s - Chef for Research and Development Dallas, Tx - 1996
Yamaguchi’s Restaurant, Robata and Sushi bar - Chef de Cuisine Dallas, Tx - 1994 to
1995
Jozef’s Seafood - Executive Chef.
Dallas, Tx. 1992 to 1993
Jennivine’s Wine Bistro and Sister Restaurant Messina’s English Tea Room -
Executive Chef and Cooking Class Instructor Dallas, Tx. 1990 to 1992
Co writer and creator of the book; “The Secrets of Jennivine’s”
Gilani Enterprises–
Dallas, Tx. Plano, Tx. Frisco, Tx. - 1998 to 1991
Corporate Executive Chef over the company's thirteen properties (at the age of twenty
five)
To Include:
Café de France and Pâtisserie - The Company’s Nine Unit Operation
Chez Nous French Bistro and Boîte De Nuit, Dallas, Tx.
The Waterfall Café, North Dallas, Tx
La Bella Vita Ristorante Italiano Northern Dallas, Tx.

3. Chef Vincenzo Pappano
4901 Newmore Avenue
Dallas, Tx. 75209
Chez Moi Bistro Français, Frisco, Tx.
Hotel Experience
Hyatt Reunion
Dallas Tx - 1984 to 1987
Served as Chef de Cuisine at Le Café Esplanade and Fine Dining Chef at Antares
Restaurant under Certified
Master Chef de Cuisine Gasper Stantic
The Crescent Court Hotel
Saucier and Grilliardin
under Executive Chefs John Makin and the late Steve Singer, Chef Kevin Ascolese
Chef Tournant / Chef de Partie / a la minute Saucier
The Mandalay Four Seasons
Garde Manger
Executive Maitre Chef de Cuisine Michel Pieton, Executive Sous-chef Elmar Gantz,
Chef Garde Manger Patrick Mitchell,
Latter Executive Chef Siegfried Weber
held positions as Garde Manager / Chef De Partier / A la minute Saucier