His passion became his career path when he attended the Hotel and Catering School in Roccaraso, one of the most renowned at the time, graduating in 1998. After school, he began his personal and professional career taking part in training workshops across Europe, from Switzerland to France and Germany, working alongside the best Michelin-starred chefs.
He worked both in Italy and abroad in luxury hotel facilities including Grand Hotel Quisisana in Capri, Gstaad Palace in Switzerland, Hotel De Russie in Rome, Excelsior Vittoria in Sorrento – all part of The Leading Hotels of the World. In these kitchens, he worked his way up the ranks from the role of commis cook to become junior chef. Following these training experiences, he gained the title of executive chef at the Relais & Chateaux Bellevue Syrene in Sorrento.
Over the years, participated in several competitions of national significance, ranking first in 2008 at the Chicco d’Oro Award. The year thereafter he won his first Michelin star while working as the executive chef at I Salotti Restaurant at the Hotel Il Patriarca in Chiusi. This was followed by two other confirmation awards, one in 2012 during his executive chef years at the L’Accanto Restaurant at the Grand Hotel Angiolieri in Vico Equense and the other in November 2016 in Tuscany, as executive chef at the restaurant Il Pievano at the Castle of Spaltenna. The star was awarded to Il Pievano after just seven months under Guarino’s reign, which is an impressive achievement indeed.
Vincezo also created the “Dining with the Stars” event which takes place in Castello Di Spaltenna Exclusive Tuscan Resort & Spa. Founded in 2016 and still continuing today, the event brings together more than 45 Michelin Star Chefs from all around the world. Currently, Vincezo is working at La Tavola di Vincenzo Guarino at Castello di Postignano in Sellano, Umbria.
Describe your culinary philosophy in four words
Striving to do what I do and what I believe in as best as I can
What is your greatest inspiration?
Communicating through colours, aromas and flavours.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Most definitely Alinea, in Chicago.
What three things would you take to a desert island?
Water, fishing rod, matches.
- 1 Michelin Star at L˜ARIA (restaurant within the Mandarin Oriental Lake Como) | 2020
- 1 Michelin star at Il Pievano (Castello di Spaltenna) | 2017
- 1 Michelin star at L’Accanto | 2012
- 1 Michelin at Star I Salortti | 2009
- 2 Gambero Rosso forks
- 2 L’Espresso Guide hats
- Chicco d’oro | 2008
- Gourmand World Cookbooks Awards 2019 wit his book “La Cucina Creativa Mediterranea” written in Italian and English
- The Best Chef Awards #41 | 2018
- The Best Chef Awards #51 | 2017
Castello di Postignano
06030 Sellano PG