At thirteen, Vince was determined to figure out how his favorite pizza was made so he decided to get a job in the pizzeria. He was hooked. He spent the next ten years developing his skills in kitchens around Chicago.

In order to fully pursue his passion, he decided to round out his experience with formal training, attending Kendall Culinary College. After graduation he worked briefly at the esteemed Ambria before coming to Campagnola in Evanston, where he resides as Executive Chef.

Twenty years later he has come full circle and opened his own pizzeria. Vince’s talent for combining simple ingredients is reflected in the warm reception of Union Pizzeria.