Young Chef Vincenzo Loseto

Line Cook, The NoMad

Vincenzo Loseto

Vincenzo first became interested in cooking when his eldest brother introduced him to a culinary program that was available at the vocational school he had attended. Vincenzo enrolled and immediately became addicted to cooking. Cooking has exposed him to many experiences over the years, from working on a farm in Napa Valley and cooking what that grew, to learning traditional Chinese cooking in Chengdu, China. He is inspired everyday by the amazing chefs he has had the privilege to work with and the ever-changing cuisine around the world, which proves there are no limits in cooking.


What have you learned so far in your culinary career?

Over the years the amount I have learned is beyond what I anticipated. I can break down fish, properly cook proteins, season food properly, and create new dishes using everything I have been taught. But after everything I have learned thus far in my career, the part that still excites me is the fact that there is so much more to learn. Everyday I learn something new from a chef, a friend, a cookbook and so on.


What was your experience at the Culinary Institute of America?

The Culinary Institute of America (CIA) was hands down the best 3 years of my life. I was able to learn different cuisine and techniques from around the world and develop a solid foundation of knowledge to use in restaurants upon graduation. From learning the basics knife skills in culinary fundamentals to working on a farm and cooking what we grew, this all prepared me for the real world.


How did this prepare you for working at The NoMad?

My experience at The Culinary Institute of America gave me everything I needed to know to be successful at The NoMad. Knife skills, butchering meat and seafood, knowledge of techniques, and much more. I was able to apply everything I was taught to The NoMad kitchen with complete confidence thanks to the CIA.


Why did you choose The NoMad?

I chose the NoMad because everything felt right when I trailed there. I trailed for three days, just to make sure it was exactly what I was looking for and would be a restaurant that could provide me with a lot of knowledge. Before I started working there, I had the chance to have dinner at The NoMad. Still to this day it is one of the best meals of my life. Everything, from the kitchen to the bar, is outstanding, which is why I have been with the company since I graduated.


What are some of the most important lessons you have learned from your mentors, specifically The NoMad team (Brian, James, Daniel)?

The NoMad team has taught me some of the most important lessons of my life. I could go on forever, but the most important thing that Chefs Kent and Lockwood have taught me is how to stay organized and clean. Yes, they have showed me countless recipes, techniques, etc. but if you can't work clean and organized, then everything else almost doesn't matter.