Our Chef

Spumoni’s is proud to present Executive Chef Vincente Spumoni, grandson of restaurant founder Sofia Spumoni. Vincente creates culinary bliss with truly refined cuisine. To truly be engaged in the ambiance of Spumonis fine dining is to succumb to the distinct and delicate flavors of Jeff's culinary creations - we know you'll find every one of Vincente's dishes to be truly an exceptional experience. Vincente has a special touch for creating extraordinary traditional and unique Italian dishes, each individually prepared with only the finest ingredients. From fresh fish and superior quality meats to homemade pasta creations, the daily specials menu is irresistible. Some of the best recommended dishes on the menu include Farfalle del Pacifico (bowtie pasta with rock shrimp, asparagus, chopped tomato and basil in a light garlic sauce), Pollo Romantico (sautéed boneless chicken breast topped with eggplant, fresh tomato, peas, mozzarella, and sherry wine sauce), Scallopine Bosco Mare (veal scallopine sautéed with shrimp, shitake mushrooms in a sherry wine sauce), and Scampi Alla Spumonis (shrimp topped with prosciutto, mozzarella and fresh tomato). One of the most popular salad choices is Insalata Di Spinaci and Ricotta Salata (spinach topped with dried ricotta cheese, sun dried tomatoes, and olives with light dressing).

As a graduate of the Culinary Institute of America in Hyde Park, NY and an extensive culinary career in both New York and California, Vincente's love for the culinary arts is additionally reflected in his professional achievements as a lecturer, presenter and demonstrator on food and menu preparation. He has offered his exceptional talents to provide a select few with private cooking lessons and catering of private affairs. Vincente received James Beard Awards for Best Chef, California, in 2000, and Outstanding Chef in the United States in 2004.