Who’s Vincenzo’s Plate?

Vincenzo’s Plate was born from a deep love for actual Italian meals, not tendencies or fame. I needed to share the true spirit of our heritage, similar to they’ve been handed down for generations. That is the place Vincenzo’s Untold Story begins.

I grew up in a house the place meals meant greater than meals. They have been moments full of love, laughter, and tales. However due to the quick tempo of recent life, these traditions are beginning to fade. I really feel it’s my mission to maintain them alive and move them on, one recipe at a time.

Due to your love assist, I get to share genuine Italian meals and traditions with the world. However how did all of it begin? Let me take you again.

Watch Vincenzo’s Untold Story: From Italy’s Streets to My Kitchen (Am I Actually a Chef?)

My Early Life in Italy

I used to be born in 1983 in a small city close to Pescara, surrounded by generations of household. My Nonna Igea and Nonno Angelo cared for my great-grandparents, and each day Nonna cooked like there was a giant celebration.

My mother and father labored full time, so Nonna grew to become my mentor. Our kitchen was at all times vigorous. Mates, neighbours, and household dropped in, and there was at all times a feast. That’s the place I discovered the enjoyment of sharing, connecting, and creating recollections by means of meals.

Household Challenges That Formed My Life

Once I was virtually seven, my dad was recognized with leukaemia. Again then, it was a daunting prognosis, and survival was uncommon. We have been fortunate. He survived, but it surely was the toughest chapter of our lives.

My mother and father needed to shut their small grocery retailer, and the money owed grew shortly. My dad couldn’t work, so my mum carried every thing. She labored 4 jobs — as a midwife, a cleaner, something to maintain us going. Via all of it, they gave me and my sister a very good life and taught us the true which means of affection and sacrifice.

After my dad recovered, he made a promise to himself: that we’d journey, stay totally, and make on a regular basis rely. Each weekend, we explored Italy. From mountain villages to seaside cities, I found the great thing about our tradition and meals. These journeys formed who I’m. Even now, dwelling in Australia, my coronary heart is at all times linked to these roots.

Rising Up

I by no means favored college, and my mum anxious about me. From round 13, all I needed to do was work. She did every thing she may to maintain me on observe, and ultimately, I completed college and graduated in accountancy—although I at all times say I used to be the one accountant who couldn’t rely.

On the age of 14, I received my first job at a marriage venue. I used to be the youngest, so I did all of the powerful jobs like cleansing, carrying, scrubbing. It wasn’t simple, however I cherished being round meals.

Later, I moved to a different job, this time within the kitchen. I began out washing dishes and peeling onions and slowly earned the possibility to assist with salads and starters. It felt superb to be a part of it.

By 16 or 17, I used to be tossing and serving pasta. In Italy, that’s a giant deal. I wasn’t the pinnacle chef, however being trusted with that position meant every thing. The kitchen was arduous work, however I cherished it extra with each shift.

Discovering My Ardour for Meals

Throughout summer season holidays, I had the possibility to work in five-star resorts. I labored lengthy hours, however I cherished it, and by 19, I grew to become the youngest resort supervisor within the firm.

Life regarded nice. I used to be touring, assembly superb individuals, and studying. However one thing was lacking. I began craving stability. A spot to name house, and the possibility to construct a future and someday have a household.

Beginning Over: My London Years

Once I moved to London, I didn’t communicate English and needed to be taught shortly. I began once more as a dishwasher, and the supervisor handled me badly.Nevertheless it taught me one thing vital: everybody deserves respect.

I labored my manner up by means of totally different kitchens and ultimately ran a pub kitchen in south London. However over time, I felt drained. I used to be working nonstop, spending cash on nights out, and shedding my love for cooking. I felt empty. That’s once I knew it was time to make a change and take a look at one thing new. I moved into luxurious style.

From Vogue to Discovering Myself

I began managing uncommon designer items at a London division retailer. It was a giant change, however I loved it. I met new individuals, ate nice meals, and for as soon as, I used to be on the opposite aspect of the desk.

Life felt simpler, however after three years, I noticed the reality. I used to be spending an excessive amount of, saving nothing, and London was carrying me down. I wanted a reset, so I booked a round-the-world journey by means of Asia to seek out readability and path.

A New Journey: Falling in Love With Australia

The plan was to journey by means of Asia and finish in Japan to show Italian. However the second I landed in Australia, I knew I needed to keep. That was in 2007.

I labored in hospitality once more, however I wasn’t completely happy cooking dishes that didn’t respect Italian traditions. So, I returned to luxurious retail at Louis Vuitton and constructed a profession.

I used to be very busy at work however very weekend, I cooked for buddies. I shared my household’s recipes and tales, and so they cherished it. My spouse Suzanne noticed that zeal and someday she checked out me and requested, “Why are you in retail? I see the place your coronary heart actually is. Why not begin a YouTube channel? Why not construct an internet site?” She even got here up with the title Vincenzo’s Plate together with one in every of her closest buddies. The remainder, as they are saying, is historical past.

The Start of Vincenzo’s Plate 

In 2013, I knew nothing about web sites or YouTube, however a Jamie Oliver competitors gave me a purpose to begin. I made a video to enter. I didn’t win, however that video modified my life. 

By 2014, I launched my YouTube channel and the primary Vincenzo’s Plate web site. I used to be nonetheless working part-time at Louis Vuitton, utilizing each spare second to construct my dream. Fortunate for me, my spouse Suzanne was at all times there, cheering me on and dealing by my aspect. 

In 2016, I made the massive resolution to depart Louis Vuitton for good. My director Martin, a very good Scottish good friend, inspired me to observe my ardour, and I do know unquestionably I’ve him to thank. Martin, you helped greater than you already know. 

At first, cash was tight. I even tried appearing to remain afloat, however let’s simply say Hollywood was actually not my calling. Then Suzanne had an concept. She mentioned, “Let’s begin a meals enterprise to assist Vincenzo’s Plate.” 

So, we did. We arrange stalls at three of Sydney’s greatest natural meals markets promoting lasagna, arancini, meatballs, eggplant parmigiana, and extra.  We ran cooking lessons, catered occasions, and even launched Australia’s first cannoli bar. In 2017, we took teams to Italy for meals excursions that felt like household holidays. 

It was wild, rewarding, and exhausting. We have been working continuous, and slowly, we misplaced focus. Vincenzo’s Plate pale into the background, and I wasn’t positive what path to take subsequent. 

How COVID Modified Every thing

In February 2020, the world turned the wrong way up and like everybody else, we discovered ourselves caught at house. However for me, there was extra. Across the similar time, I used to be recognized with atrial fibrillation. My coronary heart was racing, the chance of stroke was excessive, and someday, an ambulance needed to come to our house. On high of every thing happening, we had one thing fantastic to rejoice. In July, we welcomed our first son, Sebastian. It was a time full of each fear and marvel. (And sure, I’ve since had surgical procedure, and I’m doing nice.)

Again to 2020. We tried to maintain our meals enterprise alive on the markets, however issues modified quick. Gross sales dropped, non-public occasions have been cancelled, and our two kitchens grew to become arduous to handle. Nonetheless, I wasn’t prepared to surrender.

I shifted gears and began doing on-line cooking lessons for corporations, massive ones too. I taught individuals from America, Australia, Asia, and Europe. Typically, I’d have 1,000 individuals cooking with me on display on the similar time and that actually stored me going.

We additionally launched a ready-meal enterprise, and within the first week, orders poured in. However the challenges piled up. From supply points to rising prices, it grew to become clear it wasn’t sustainable. We determined to shut the kitchen and let that chapter finish.

The YouTube Period of Vincenzo’s Plate

After every thing we had been by means of, I made a decision it was time to focus totally on YouTube. I purchased a correct digicam and thought, let’s go all in. In 2020, with so a lot of you at house throughout COVID, the timing was proper. We began posting twice per week — one response video and one recipe. It wasn’t simple, however with the assistance of my superb workforce, we made it work.

The response movies helped me turn into a voice for actual Italian meals. However they have been by no means about making enjoyable of anybody. I simply needed to show, right errors, and share the suitable option to cook dinner. And truthfully, seeing so a lot of you enhance has made me proud.

Uncle Roger and I have been among the many first to do meals response movies, and now it’s a giant development. And sure, views matter because it helps assist my household and workforce. However greater than something, if these movies have helped you cook dinner higher, respect the traditions, and really feel extra assured within the kitchen, then I’m really completely happy.

A New Chapter: Web site, Cookbook, and What’s Subsequent

In 2025, we lastly launched the brand-new Vincenzo’s Plate web site, a giant funding and one thing we labored on for 3 years. The previous web site was easy and cherished, however this new one is simpler to make use of, stuffed with recipes, and designed to develop with you. I hope you’ll test it out and let me know what you assume.

And that’s not all. After a couple of bumps alongside the best way, we’re lastly engaged on our first cookbook. It’s been a protracted highway, however that is only the start. I’ve discovered a lot through the years, from errors and successes, and each little bit of that has helped me create higher recipes. My promise is to maintain sharing these with you, as a result of we’re all nonetheless studying, and cooking ought to at all times be about getting higher, one scrumptious dish at a time.

Is Vincenzo’s Plate a Chef or a Cook dinner? My Perspective

Truthfully, I don’t care a lot concerning the title. Folks usually ask if I’m a chef. I by no means went to culinary college and don’t have a level, so possibly that’s as much as you. What I do have is expertise and to me, that issues extra.

I began younger, labored each job in a kitchen, and ran meals companies for years. That’s the place I actually discovered. Culinary college helps, but it surely’s not the one path.

As we speak, I don’t run a restaurant, and truthfully, I’m happier. The business has modified loads. It’s quick, demanding, and aggravating. I selected a unique life, one the place I can give attention to what I like most: sharing actual meals, tradition, and Italian traditions with you.

The Distinction Between Cooks and Cooks

To me, each cooks and cooks have one thing to be happy with. Cooks are nice at creating new dishes, managing busy kitchens, and bringing artwork to the plate. It’s a giant job, and I actually respect it.

Cooks, like my Nonna, give attention to perfecting acquainted dishes and cuisines with care and custom. They could not use fancy knife strategies, however they carry heat and pleasure to the desk.

I’m proud to name myself a cook dinner. I like spending hours within the kitchen, making meals for my household and alluring buddies over. Whether or not you’re a cook dinner or a chef, what issues is the love you place into your meals.

Vincenzo’s Untold Story: Ultimate Ideas and Pearls of Knowledge

Earlier than I end my untold story, I wish to share a couple of ideas from the center.

If you go to a restaurant, be variety. Everybody, from the waiters to the kitchen employees, is working arduous to serve you. Somewhat endurance and respect go a good distance.

And in your individual kitchen, don’t fear about being excellent. If one thing goes improper or an ingredient is lacking, that’s okay. What issues is having fun with the method and studying as you go.

I’m ceaselessly grateful to my Nonna Igea, my greatest inspiration within the kitchen, and naturally to my mother and father. Particularly my dad, who confirmed me the great thing about Italy and its meals. They’ve formed who I’m immediately.

Sooner or later, I hope to incorporate my children in my movies and move these traditions on. That’s one of the significant issues we are able to do.

Thanks for watching, cooking, and being a part of this journey. And thanks to my superb workforce. None of this is able to be potential with out you.

If my story helps you perceive me higher or conjures up you to cook dinner with love, then I’ve achieved my job. We’re simply getting began, and I can’t wait to continue to grow collectively.

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