At thirteen, Vince was determined to figure out how his favorite pizza was made so he got a job in that 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.
Coming full circle; he has partnered with his collegues from Campagnola, Steve Schwartz & Heather Behm, to open his own pizzeria. Vince’s talent for creating delicious food by combining simple ingredients is reflected in the warm reception of Union Pizzeria.
Monday: Balsamic-braised shortrib with creamy polenta
Tuesday: Eggplant Parmesan
Wednesday: Herb-roasted Amish chicken
Thursday: Macaroni & Cheese
Friday: Whitefish with caper picatta roasted potatoes
Saturday: Skirt steak with onion marmalade
Sunday: Lasagna Bolognese with a veal & pancetta ragu
Mussels - White wine, shallots & thyme
10 half / 16 full
Shells - Spicy seafood Bolognese & seared shrimp
Organic Salmon - Quinoa, apple $ Savoy cabbage with grainy mustard beurre blanc