Chef Pietro Vitelli

Chef Instructor, Culinary Arts

Chef Pietro Vitelli
Location: Online programs
Favorite Dish: PHO

About

Competition-winning Chef Pietro has been cooking and teaching in the Pheonix, Arizona area for over 20 years. In addition to long tenures at Lon’s at the Hermosa and M Culinary Concepts, Chef Pietro has been a chef instructor at East Valley Institute of Technology and Le Cordon Bleu College of Culinary Arts.

In 2012, he participated in the First International Championship of Culinary Arts in Beijing, where his team won the gold. He also coached Le Cordon Bleu’s junior culinary team for the 2013 American Culinary Federation student competition, leading them to a bronze medal. And he won the silver in the local ACF Mystery Basket Competition in 2014.

In the kitchen, Chef Pietro’s favorite kitchen utensils are tasting spoons. Why? Because he believes chefs should taste their work often to check flavors and textures.

Honors, Awards & Affiliations

  • First International Championship of Culinary Arts - LCB Culinary Team, Beijing, China 2012 - Awarded Gold Medal
  • Local ACF Mystery Basket Competition 2014 - Awarded Silver Medal
  • Head Coach for the Le Cordon Bleu Jr. ACF Culinary Team 2013 - Awarded Bronze Medal
  • ServSafe®

Professional EXPERIENCE

  • Executive Sous Chef / R&D - M Culinary Concepts, Phoenix, AZ
  • Culinary Instructor - Le Cordon Bleu College of Culinary Arts, Scottsdale, AZ
  • Culinary Instructor - East Valley Institute of Technology, Mesa, AZ
  • Lon's at The Hermosa - Sous Chef, Paradise Valley, AZ

Dish Examples

Oxtail Croquette with Minted Tomatoes and Crispy Peas

It is a play on my moms braciola.

Oxtail Croquette with Minted Tomatoes and Crispy Peas

The Waygu Wrap

Pickled carrots, basil, braised shiitake, jalapeno and spiced demi glace. It reminds me of banh mi.

The Waygu wrap - pickled carrots, basil, braised shiitake, jalapeno and spiced demi glac

Deconstructed Tamale

Masa con papas, cinnamon sweet potatoes, pork rinds, chili gastrique, mole. I love the way this dish eats, it is light, crispy, the flavors take the palate on a roller coaster ride.

Deconstructed tamale with masa con papas, cinnamon sweet potatoes, pork rinds, chili gastrique, mole

Education

  • Bachelors of Administration, American Inter-Continental University
  • Associate of Science Degree in Culinary Science, Culinary Institute of America

Special Interests

Cooking, martial arts, biking, and reading.

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