- Vincent Michael Stacey - Chef, Pazzo Pizzeria
- Dee Christensen - Owner, The Planet Diner
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- Ryan O'Donnell - Executive Chef Windsor Hospitality, Mercer Kitchen + Beer Hall + Hotel, The Prune, York Street Kitchen, Bar 151
- Trena Hough - Owner, The Pulp Fresh Bar
- Jill Thorpe - Kitchen Manager, York Street Kitchen
- Suzi Svetlana Christensen - Chef/Co-Owner, The Planet Diner
- Meaghan Evely - Saucier, Pazzo Taverna
- Kris Schlotzhauer - Chef/Owner, AO Pasta
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Vincent Michael Stacey - Chef, Pazzo Pizzeria
Posted under Stratford's #nextgen Chefs on May 29, 2019
Meet Vincent Michael Stacey, Chef at Pazzo Pizzeria. Vincent grew up in the small town of Forest, Ontario, where he found his love for the culinary world at a young age alongside his Grandmother in the kitchen. Vincent loves working in the industry and he thrives in a high stress, fast paced environment. When asked how the culinary landscape of Stratford has influenced his cooking, here is what Vincent had to say: “The Stratford culinary scene has taught me to appreciate the need for local and seasonal cooking…being a graduate of the Stratford Chefs School instilled in me a level of quality and discipline for this craft.” If Vincent were to have the choice to sit down with any celebrity for a meal, he would pick author, Stephen King, as he aspires to learn from where he draws his inspiration and drive.
1. Where did you grow up?
I grew up in the small farming town of Forest, about 30 minutes from Sarnia.
2. What or whom inspired you to pursue a culinary career?
My interest in the culinary world started when I was young, helping alongside my grandmother in the kitchen. As I grew older and started working the industry, I found that I enjoyed and thrived under the high stress and intense environment of service.
3. How has the culinary landscape of Stratford and area influenced your cooking?
The Stratford culinary scene has taught me to appreciate the need for local and seasonal cooking. Stratford itself is surrounded by many amazing farmers and producers that help shape the food that is cooked within it. I would also say that being a graduate from the Stratford Chefs School instilled in me a level of quality and discipline for this craft.
4. What dish are you most proud of creating?
The dish that I am most proud of is the Shrimp Burzara that is currently on the menu at Pazzo. It is a take on a Croatian seafood stew and is made with shallots, garlic, tomato paste, white wine, and served with warm buttery croutons. I am most proud of this dish because I believe it reflects my style of cooking the best. Simple, clean and balanced food.
5. What celebrity would you like to dine with and why?
The celebrity I would choose to have dinner with would be Stephen King. His novels always seem to defy the normal and twist in ways you never expect. He does this with every new novel he writes and I would love to hear and learn about his process for doing this. To learn from where he draws his inspiration and drive.