By Dr. Randy Whetstone, Jr. • Photos by Antonio Pantoja
Business success requires a mixture of various elements: quality, service, excellence, and purpose. Each element is equally important asdiffering parts join as one for a common goal. The amalgamation between two Italian brothers has created a staple in downtown Louisville, KY, for nearly the past four decades. Vincenzo and Agostino Gabriele have been committed to providing one of the most elite and exquisite dining experiences around the globe. In addition to providing some of the most delectable dishes in Italian cuisine, they also share their recipe for business and family success, a special dish they would call “Siamo una combinazione vincente!” - A winning combination!
Vincenzo Gabriele
Co-Owner
Share about your background and how you got into the restaurant business.
“My life path to the restaurant business has been interesting for sure. My first foray into the restaurant business was with my brother Rosario, who owned a restaurant called ‘Le Desire’, in Mazzara Del Vallo, Sicily. I would work there when I was not in school. At that time, I was studyingl to follow in my Father’s footsteps, which was to become a Captain in the Merchant Marines. I came to the United States following my brother Giovanni in 1969. I arrived in St. Louis, Missouri, on April 4th, and on April 5th, I began working at Tony’s restaurant, one of the top 10 restaurants in the United States. (This is where) I learned to take care of the guests and be a team player with my co-workers. At Tony’s, I met Don Grisanti of Louisville, Ky. He was working at Tony’s as well while going to school at St. Louis University. Don Grisanti’s family had a restaurant in Louisville named ‘Casa Grisanti.’ When Don and his brother Mike developed a project to revamp Casa Grisanti into a fine-dining gourmet restaurant, they asked me to join them. Casa Grisanti evolved into an award-winning renowned Italian restaurant. I became a partner. Next, we built a casual dining concept called ‘Mamma Grisanti,’ whichwe sold in 1985. In May of 1986, at 38 years old, I opened Vincenzo’s at the invitation of the Humana founders, David Jones andWendell Cherry.
In September, I convinced my brother Agostino, who had a highly acclaimed restaurant in St. Louis, to move with his family to join me in this new restaurant. And so, we began our journey together. It has been a great journey. It has been wonderful. We have nothing but praise for the Louisvillians who have supported us for 38 years. Louisville downtown is a great city, and we are glad to be a part of it.”
What inspires you the most about the business? How did it get started?
“My inspiration for the restaurant business has always been my love for people, the guests and the people I work with every day. My brother Agostino and I look at it like this, we are in the people business serving food.”
How have you become one of the premier restaurants in the world?
When people come to Louisville, this is a staple they want to attend. “Vincenzo’s strives earnestly and constantly to provide a truly memorable dining experience with excellent food and attentive, professional table side service.”
As brothers, what is your business philosophy?
“It has been a very simple one. Respect for one another, and working together to provide the guests with the highest level of a fine dining experience. We believe in serving and taking care of our guests and the people that we work with.”
What do you want Vincenzo’s to represent in the next 25 years?
“In the next 25 years, Vincenzo’s Restaurant will continue to represent a Culinary Destination that provides a welcoming and thoroughly enjoyable dining experience in downtown Louisville, Ky., that is actively engaged with our local community through initiatives like supporting local farmers, hosting charity events, creating employment opportunities and supporting the Kentucky Center for the Arts, the Louisville Orchestra, the Ballet, and the Opera.Vincenzo’s has been welcoming, serving and celebrating life events with generations of families! We believe in downtown. We have one of the finest downtowns in the United States of America. Louisville is a great downtown city. My brother and Ibelieve in it. That is why we have been here for 38 years.We will continue to be here with God’s blessing. We believe in downtown Louisville, so Louisvillians, please come and support us downtown. We need your support.”
Agostino Gabriele
Chef and Co-Owner
When working in business, it is important to work as a team. You and Vincenzo are brothers, so how have you all been able to work through your differences in business and not allow it to affect family dynamics?
“When my brother called me and told me about this place, I was very excited. I knew that mybrother was a great restaurateur, and I knew myself that I could help him become one of the elite restaurants in Louisville by serving quality and service. The service was perfect because I knew my brother. I knew he would give 100% and more. He gave me more feelings to do better, to buy the best quality of food available. My main goal was to bring fresh ingredients into Vincenzo’s. That’s how we became very popular, by serving great food and presenting great service.”
What has led to your business success as a restaurant?
“Quality and the service…when you go out into a restaurant, those are the two most important ingredients that you need: quality and service. Once you have that, you have a winning combination.”
What is your favorite dish on the menu?
Agostino: “My favorite dish is of course pasta. Spaghetti with the lobster tail. It is one of my favorites. Plus, all of the fresh vegetables that we serve every day… We produce everything ourselves.”
Vincenzo: “Well, look at me, (laughs), I love food. My favorite is the tenderloin with the Kentucky bourbon, our wonderful Kentucky bourbon. We use a different kind of bourbon. Kentucky bourbon is the best in the world. The tenderloin with the Kentucky bourbon. People love it! And I do too! So please come join us and enjoy the tenderloin with the Kentucky Bourbon.”
What is your top priority when serving guests?
“Quality and service. Give 100%... 110%. 110% on quality and 110% on service. People go out to have a good time and they want to spend the money, but they want to enjoy what they came for. You don’t want to spend the money for nothing. You want to get good food and good service.”
How have you been able to overcome obstacles in your business practice?
“We are brothers and we try to do things together. We don’t pay attention to if I work more, or if my brother works more. We are partners. Give 100% and don’t pay attention to the watch, the time, you know. Respect one another.”
How did you overcome the global pandemic as an obstacle?
“We decided to stay open. Sometimes we stayed open for even two people. We went through with success because we were the only restaurant open during Covid-19. Sometimes, we gave food away to those who could not come to the restaurant. A lot of homeless people called and asked if we were open, and we said, ‘yes’, and we provided them with food.
“As you know, during Covid, a lot of people lost money. We did lose money, but we made a way to not affect the people working. We were providing business as usual.”
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