Q. Culinary school trained or self-taught?
A. I trained for six months at Le Cordon Bleu in Pasadena, but I’ve learned more working on the line.
Q. What is your favorite food from your childhood?
A. My mom’s homemade tortillas, beans and rice.
Q. What dish would you recommend to someone that has never eaten at Cafe Sevilla?
A. I would recommend our Black Paella to someone that has never been to our restaurant. Bomba rice infused with squid ink, cooked with fresh clams and mussels, calamari, shrimp, prawns and salmon.
Q. Favorite knife and why?
A. I don’t have a favorite knife. I can make do with whatever I’m handed.
Q. Favorite pot or pan and why?
A. That would be my day-to-day skillets. They make miracles.
Q. Five things you can’t live without in the kitchen?
A. Tongs, hand towel, Red Bull, coffee and my team.
Q. What’s your ultimate fantasy meal – what, where and with who (living or dead)?
A. My fantasy meal would take place on my Dad’s fishing boat in the Gulf of Mexico, enjoying his homemade bacon cheeseburgers – if he were still around.
Q. What and where would we find you eating on your day off?
A. You can find me at any local taco shop having whatever is on special.
Q. What are your guilty pleasures?
A. Cursing like a sailor.
Q. Something in your fridge or freezer that would surprise people?
A. Frozen Hot Pockets. They’re perfect for on-the-go.
Q. What’s on your Bucket List?
A. I’ve knocked a couple things off my bucket list just recently; this position as an executive chef would be one of them!
Chef Vinnie is currently in the transition of moving from Hemet to Long Beach with my boys Fernie (age 7), Jay (age 2), my girlfriend Natasha, wonderful mother Bridget and little brother Brandon.