CHEF VINNY TARDO began his restaurant career at the age of 12 in his family’s Italian restaurants. Vinny continued to work in restaurants, while he pursed a film degree at Florida State University, but he was lured away by the prospect of turning food into culinary art. Vinny moved to upstate New York in 1998, where he worked at the prestigious four-star four-diamond Otesaga Hotel. From there, he journeyed through many restaurants, garnering inspiration from every chef he worked under and every style of cuisine that he learned. While creating his menus throughout the years, Chef Vinny was also inspired by his love for the city of Boston, where his parents are from.
Photo by Ron Manville
Chef Vinny moved to Nashville in 2008, sensing it was a food town on the rise. He joined the Interior, Saffire Restaurant Saffire team in July, 2008, where he draws on his past experiences to create the inspired, unique menu for which Saffire is known. He continues to try to learn something new every day and bring his love of food to every dish. Vinny strives to make food that is “exquisite in its simplicity,” focuses on making simple ingredients shine in unexpected ways while engaging all senses. www.SaffireRestaurant.com
CHEF SEAN BEGIN, owner of The Daily Dish in Grassland, is not new to the restaurant and catering industry. A native Bostonian, his 20 years of experience has lead him across the country mastering culinary delights from rustic Italian cuisine at Cacina Rustica in Vail, Colorado to French Classical at Café L’europe in Palm Beach Florida. He also gained valuable experience at The Mansions at Ocean Edge Resort, Cape Cod, Massachusetts. In 1994, Chef Sean moved to Nashville where he began his chef’s term with Capital Grille within the Hermitage Hotel. Sean then signed on as a chef with Big Guns Catering, an affiliate of the Boundry Restaurant. It was there that the Tennessee Restaurant Association named him Chef of the Year 2001. In the summer of 2002, Sean opened Copper Kettle Café and Catering in Green Hills to rave reviews. He has had the opportunity to cater for numerous dignitaries and celebrities in the Nashville and surrounding areas.
Photo by Charlie Garrabrant
Since that time, Chef Sean decided to open up his successful spin on Southern comfort food called The Daily Dish, offering an ever changing menu of delightful “Meat and 3” items and healthy salads. Each day there are amazing comfort foods such as meatloaf, fried catfish, pork chops and veggies such as squash, macaroni and cheese and greens. Interior, Daily Dish www.dailydishcatering.com
76 YOURWILLIAMSON.COM March 2014