FEATURED CHEF

Greg Hunsucker from V's Italiano Ristorante

Posted: 2/1/2009

BIO:
Greg Hunsucker, president of V's Italiano Ristorante, began working there as a dishwasher in his early teens. When he decided to make the restaurant business his career he told his father, ‘I get to play when other people work.'" Greg attended a local vocational school's food service program, worked his way up through the V's kitchen to become the kitchen manager, and was general manager by age 20. Today, he owns V's with his wife and daughter of founders, Jay and Vita Totta, two sisters-in-law, and a brother-in-law. Two of Greg's sons work at V's and his mother-in-law, Vita, still visits frequently.

PHILOSOPHY:
Since it opened in 1963, V's has primarily served Southern Italian food, with many dishes that feature red sauce. About 70 percent of the menu uses family recipes passed down through four generations, while the remaining dishes change to reflect current dining and dietary trends. “We serve good food with great service and a clean, friendly environment," says Greg about the family-operated restaurant. “And we host a dinner party in our home every day."

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.