Vince Carideo, Sous Chef
Sous Chef Vince Carideo has always sought structure in his career. He enjoyed cooking as a hobby when he was growing up, but after graduating from high school, Vince decided that he wanted to pursue a degree at the Boston Architectural College to become an architect.
After almost three years at the BAC, Vince realized that his heart was truly in food, not in architecture, and he enrolled in Le Cordon Bleu to learn the basics. He graduated in spring 2016, then spent time at Waltham's Osteria Posto as the proteins cook before joining the Sportello team as a cook in December 2016. Just under a year later, he was promoted to Sous Chef where he now assists with menu development, mentors the restaurant's line cooks, and manages the ordering of all of our ingredients, taking great pride in ensuring the highest quality products for the Sportello menu. Although his compositions are now edible instead of architectural, Vince still brings his passion for quality design to his work every day.
Food is Vince's passion, especially when he's cooking for others. He's excited to work with Chef Barbara, experimenting with different combinations of ingredients, textures, and flavors to create spectacular Italian dishes for Sportello's guests. His favorite dish on Sportello's menu is the strozzapreti with braised rabbit for its unique and memorable flavor profile. Born and raised on the North Shore, Vince is a Bostonian through and through, and traces his interest in cooking back to his grandfather, who owned a food store called Winthrop Marketplace.