A love of food runs in chef Vinnie Cimino’s blood. As a child, his grandmother owned a restaurant. But it wasn’t until college when horrible dining hall food led Cimino, the executive chef at Cordelia, to explore food himself.
After college, Cimino found himself working back-of-house at a restaurant and he hasn’t looked back since.
Asian Food: "LJ Shanghai soup dumplings ($7) probably [could be] one of my last meals — absolutely tremendous. Szechuan Gourmet [with] the spicy garlic cucumbers ($12.95) — I probably eat those like once a week. Superior Pho is always a classic, especially in the winter months. I mean, there’s nothing really better than a bowl of pho and a banh mi. Those are my three go-to spots for sure."
Beer: "The place I go out to the most to get a beer at would be Funhouse in Lakewood. I live in Akron, so there’s more places in Akron that I probably [visit]. Encapsulating beers and cocktails, if you find yourself in Akron, High St. Hop House does a great combination beer list and cocktail program. It’s really the spot I go to down there."
Cocktails: "Other than Cordelia, I would say LBM. A lot of our staff works there as well, so there’s a lot of crossover. [They have the] same ideology when it comes to surrounding yourself with good people, good things happen. They have a seasonal cocktail menu. Things change there quite frequently, that’s what’s fun about it."
Who Inspires him: "I would say a good friend of mine, Dave Kocab, that I’ve had the opportunity to work with in the past. He recently opened up Patron Saint and has always been a good colleague and inspiration. His mind for cooking and food is just really second to none. Anytime I get an opportunity to cook with him, I always relish that opportunity because I know it’s going to be delightful and delicious."
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