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Vince Giancarlo


Vince began his culinary adventure in the Southern Outer Banks of North Carolina.  There he was introduced to the freshest seafood in the state. In 2005, he attended Johnson & Wales University in Charlotte and graduated Cum Laude with an Associate’s in Culinary Arts & a Bachelor’s degree in Food Service Management.  While in school, Vince worked for locally known chef Jason Pound, currently of Soul Gastrolounge, at his original establishments in Charlotte, Latorre’s Latin American Cuisine and Aquavina Contemporary Seafood eventually assuming the role of Executive Chef at Aquavina at the age of 21.


Over the next 5 years he would work as Chef de Cuisine and Executive Chef at Frank Scibelli’s Mama Ricotta’s and Cantina 1511, eventually becoming the Corporate Executive Chef for Cantina 1511 and opening its newest location in The Park Road Shopping Center, in 2014.  In 2015 Vince was named Executive Chef of BAKU, a Japanese restaurant in Southpark focused on contemporary Robata yaki and Sushi. Here he further developed a new understanding of advanced flavor profiling and exotic ingredients, like A5 Wagyu Beef, Sea Urchin and Truffles.  Recently, Vince spent 6 months working with Chef Josiah Citrin and his team, at his 2 Michelin starred French bastion Melisse, in Santa Monica, CA as well as his Venice Beach concept Charcoal Venice.

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