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CHEF/CO-OWNER JOHNNY VINCZENCZ JOHNNY V RESTAURANT & LOUNGE
Since bursting onto the national culinary scene at Miami Beach's
Astor Place in 1995, Johnny Vinczencz has remained one of
South Florida's most acclaimed and easily identifiable chefs. With a
personality as bold as his cuisine and a sleek new Fort Lauderdale
restaurant dubbed Johnny V, Vinczencz creates innovative
dishes full of robust flavors and multi-layered spices. Open since
December 2003, Johnny V has garnered popular and critical acclaim,
garnering four-star reviews in both of South Florida's daily papers,
The Miami Herald and Sun-Sentinel, and national notice
in such prestigious publications as Elle, Travel + Leisure,
Chef, and Restaurant Business, among others.
Vinczenczs’ passion for cooking ignited at the age of 15 when he was
offered a job in the kitchen at an Ohio Sheraton. As his culinary
skills developed, he relocated to South Florida, where, seeking a
change, he fell in love with the region and its culinary diversity.
There, he quickly caught the eye of successful South Florida
restaurateur Dennis Max. Under the aegis of Max's company, Unique
Restaurant Concepts, Vinczencz was part of a renowned stable of
chefs that blazed new culinary trails in South Florida. Vinczencz
was soon named executive sous chef at two celebrated restaurants,
Maxaluna and Max's Grill, and, sensing his star quality, Max
anointed him as executive chef at the trendy Astor Place in Miami
Beach, which became one of the most acclaimed restaurants in South
Florida from 1995 to 2000.
It was there that Vinczencz honed his craft, gained national acclaim
for his Caribbean-influenced New Floridian Cuisine, and acquired the
nickname "Caribbean Cowboy" by virtue of his bold and sophisticated
personal and culinary style. While at Astor Place, he was called "a
chef to keep your eye on" by Esquire food writer John Mariani
and garnered coverage in Gourmet, Bon Appetit and on
The Food Network, where he clocked in numerous appearances on
the network's hit show, Live at Five. In addition, it was at Astor
that Vinczencz assembled a culinary team that would follow him
through most of his career, consisting of sous chef Dwayne Adams and
pastry chef Maika Espinel.
After five notable years, Vinczencz became executive chef at De la
Tierra restaurant in Delray Beach, Florida, which, with him at the
helm, was chosen by the Sun Sentinel as the "Best New Restaurant" in
Palm Beach county. Soon after, Vinczencz launched a sister location
at the El Monte Sagrado Resort in Taos, New Mexico, which garnered a
five-star review, the highest possible, in the New Mexican, Santa
Fe's daily newspaper.
Now, with the opening of his own restaurant, Johnny V, a
200-seat spot on Fort Lauderdale's Las Olas Boulevard, Vinczencz has
truly come home. Here, the man who married barbeque and boniato has
created a menu featuring some of his greatest hits, such as his wild
mushroom "short stack" and big shrimp "martini" as well as an array
of new delights, including his Florida king and stone crab
"shepherd's pie," and barbeque glazed salmon with an aged cheddar
gratin, all illustrating his continuing evolution as a national
culinary talent.
Known for his innovative touch with game, Vinczencz has added
some interesting new dishes to his repertoire, ranging from a red
chili venison chop with black venison sausage and a lobster/buffalo
loin "Surf n' Turf." "It surprises people to see it offered,"
Vinczencz says of the dishes. "But they sell well because diners are
more educated and experimental than ever. They're curious about
exotic ingredients and willing to experiment - a situation which is
great for chefs and diners alike." A diehard fan of cheese,
Vinczencz also offers an innovative cheese menu, featuring more than
forty cheeses from around the globe, paired with Vinczencz-style "fixin's"
like fig balsamic marinated grapes and spicy pecans.
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