Other
Vincenzo Loseto
Bocuse d'Or laureate
- Discipline
- Other
i. Biography
Chef de Cuisine at Press Restaurant in St. Helena, Vincenzo Loseto’s cooking reads as a direct extension of the work ethic and seasonal discipline that came from growing up in Massapequa on Long Island in an Italian family. Fishing, clamming, and the steady repetition of life on the water shaped an understanding of timing, patience, and handling food with care. That background matters in the kitchen: it trains a cook to respect the ingredient in front of him and to work with what the environment gives.
The Climb
Structure came early through Gerald R. Claps Vocational School and then the Culinary Institute of America, where the habits of repetition and form became part of the craft. From there, Vincenzo Loseto moved into New York City, New York, where service is fast and standards are not negotiable. He worked as Line Cook at The NoMad in New York City, New York, then rose to Sous Chef at The NoMad in New York City, New York, a progression that reflects earned responsibility inside a demanding kitchen. The next stages added another kind of pressure: team-based execution at a national level, and the exacting pace of high-end service. He served as assistant for Team USA under Chef Mathew Peters at Team USA (2017), then became Sous Chef under Chef Daniel Humm at Eleven Madison Park in New York City, New York. Taken together, those years established a resume built on precision, consistency, and the ability to operate under scrutiny. Today, Vincenzo is Head Chef of Press Napa Valley.
Today
At Press Restaurant in St. Helena, the work is tied to Napa Valley in a practical way: the seasons and the produce set the terms of the menu. Vincenzo Loseto has said, "It’s great to take inspiration from the bounty Napa Valley has to offer—the seasons and the incredible produce—it’s all here." The point is not abstraction but supply, timing, and using what is available at its best. That is the kind of local intelligence that matters in a trade kitchen. The other throughline is continuity. Vincenzo Loseto has said, "It’s been a goal of mine to follow in Chef Phil’s footsteps," which places the work inside a lineage rather than a solo narrative. He has also said, "there are no limits in cooking." Read plainly, it is a statement about staying open to development without losing discipline: a useful outlook in a profession where repetition and adjustment sit side by side.
In Their Words “It’s great to take inspiration from the bounty Napa Valley has to offer—the seasons and the incredible produce—it’s all here.” “It’s been a goal of mine to follow in Chef Phil’s footsteps.”
Recognition
Vincenzo's honors include Ment'Or Young Chef Competition (2016).
Profile updated July 2026
FAQ
Asked of Vincenzo
What is Vincenzo Loseto's current role?
As of 2026, Vincenzo Loseto is Chef de Cuisine.
Where did Vincenzo Loseto train or study?
Vincenzo Loseto trained at Gerald R. Claps Vocational School and Culinary Institute of America.
What recognition has Vincenzo Loseto received?
Ment'Or Young Chef Competition (2016).
