Award Winning Chef Vincent Tropepe Sweeps Three Titles in three Categories

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New York Executive Chef Vincent Tropepe wins Top Honors in Annual USCC Awards in three categories

New York Executive Chef Vincent Tropepe Wins Top Honors in Annual USCC Awards, Takes top awards in three categories -- Chef of the Year, Humanitarian and French Bistro

Brooklyn Executive Chef Vincent Tropepe has done what no chef before him has accomplished -- sweeping all three titles in each nominated category designated annually by the United States Culinary Congress, including Best French Bistro Northeast Territory, Humanitarian of the Year and Chef of the Year 2011 for a second consecutive year, a first in USCC history.

This year Tropepe’s fellow nominees included, “Top Chef” contestant Fabio Viviani and Dave Martin as well as The Food Network’s Ann Burrell and cookbook author Nathalie Dupree. In 2010, Chef Tropepe won “Chef of the Year” over Viviani, Burrell, the Voltaggio Brothers, and Mark Ladnerin, Sous Chef to Mario Batali.

Dubbed “the American Gordon Ramsay” by Edible Magazine, Chef Tropepe recently celebrated the grand opening of Saint Germain French Bistro, where he brings a taste of southern French cuisine to Bay Ridge Brooklyn in this newest culinary venture. Without compromise to an affordable daily lunch menu, he has revised the dinner menu and continues to offer the wildly popular Sunday brunch. While patrons are greeted by a casual and relaxed Marseilles-style French atmosphere the sultry sounds of Edith Piaf float softly in the background. The decor evokes a vintage French feel, with streetlamps and lithographs gracing the walls from the Moulin Rouge to Le Chat Noir that turn the dining room into a quaint space one might find in southern France. Next, an autobiographical cookbook, “From Behind the Kitchen Doors,” scheduled to be published in March 2012 will kickoff a nationwide book tour. Tropepe is also the founder and CEO of Forgetaboutit! Foods, a line of gourmet food products.

The USCC is one of many branches under the American Culinary Federation and partners with the National Restaurant Association and other prestigious culinary organizations that ranks certified chef in the US. It is a governing body of chefs, celebrity chefs and certified master Chefs (CMC), some Master Chefs and some celebrity chefs. Previous panel members include Jacques Pepin and Julia Child.

Chef Vincent is a highly-accomplished executive chef with extensive experience in culinary and pastry design, recipe development, and restaurant management. He has a cross-section of experience in both culinary and pastry arts, receiving the New York State Gold Medal in both. He is a graduate of the Art Institute of New York with an AOS degree in Culinary and Pastry Arts and Restaurant Management. He graduated St. Bernadette's and Xaverian High School. He was raised and lives in Brooklyn, NY. His accomplishments include:

  •     Chef Vincent holds seven industry certifications and is certified in 12 cuisines, including Italian, French, German, Welsh, Chinese, Japanese, Thai, Floridian, Californian, Spanish, Philippine and Lebanese, more certifications than the ENTIRE United States Culinary Olympic Team members put together.
  •     He was inducted into Les Amis d’Escoffier Culinary Society, and holds USACC #103 national ranking.

Chef Vincent has cooked for a plethora of celebrities and politicians which include entertainer Michael Bolton, actors Lorraine Bracco and James Gandolfini, Regis Philbin, P. Diddy, former Mayor Rudy Giuliani and Secretary of State Hillary and former President Bill Clinton. He has worked with such culinary greats at Alaine Ducasse and Gordon Ramsey and appeared at numerous food and wine shows along side popular chef Tyler Florence and Iron Chef Masaharu Morimoto.                     

For press or media inquiries please contact Kojenwa Moitt by email at kojenwa(at)zebra(dot)nu or by phone at 917 349 2030 or Michelle Reinhardt from the USCC at usaccnombd(at)gmail(dot)com

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Kojenwa Moitt
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