i. Biography
The Climb
Hotel school gave Vincenzo Mazzone the base layer; Beatrice in Milan gave him the floor of a working kitchen in 1980, where he started as assistant cook. By 1982, the progression had already been made plain in the title: chief chef at Bice in Milan, a post he still holds today. The line between those two appointments is short on paper, but in practice it marks the accumulation that matters in service kitchens: pace, judgment, and the ability to keep work moving cleanly, day after day.
Today
At Bice, continuity is carried in the cook’s repetition as much as in the dining room’s memory, and Vincenzo Mazzone has provided that continuity for decades. A long tenure changes the texture of a kitchen; procedures settle, standards hold, and the dining room learns what kind of cooking it can expect. In that sense, his position is built less on display than on consistency: the kind that comes from doing the same job well enough for long enough that the place begins to wear your habits.
Signature
The signature dishes associated with Vincenzo Mazzone — Pappardella al telefono, Ribollita, and Tiramisù di Bice — sit in familiar Italian registers, each with its own place in the meal. Pasta brings one kind of comfort, Ribollita another, and Tiramisù di Bice closes on a dessert the room can recognize immediately. Read together, they point to a kitchen that works from known forms and relies on execution to carry them, rather than novelty to define them.
Profile updated July 2026
FAQ
Asked of Vincenzo
What is Vincenzo Mazzone's current role?
As of 2026, Vincenzo Mazzone is Chief Chef.
Where did Vincenzo Mazzone train or study?
Vincenzo Mazzone trained at Hotel school.
