With no formal training, most of Chef Vincenzo’s recipes and ideas go back to his Sicilian roots: lots of vegetables, simple pasta dishes and basic Italian Roasted Chicken. Some more elaborate entrees make their way to the specials board, though his heart is in the quick sauté of chicken, veal or pasta for a Sicilian home-style meal.

Vincenzo has been cooking since he was 16 years old. He started in the restaurant business as a dishwasher. From there, he went on to become an assistant cook, then head cook and eventually chef. He has worked with several local restaurants, which include opening Camelot in Resorts Atlantic City and Vincenzo's Pizza in Ewing Township. After 18 years of experience, he opened Avanti in 1993.

At Avanti, Vincenzo serves food cooked to order, which adds to his more personalized approach and has brought him steady, loyal clientele. Chef Vincenzo’s philosophy is simple: “I don’t serve anything I wouldn’t eat myself. Every chef has his own style of food– mine is to simply make dishes you would have in your own home– not pretentious or fussy, food you can just dig into and enjoy…”

Buon Appetito!