Editorial Board Guest Author
Executive Chef, Balboa Bay Resort
Born and raised in the Bronx, Chef Vic Casanova started cooking at an early age simply because he needed a job. Instantaneously he was captured by the energy, aromas, and creativity of the kitchen.
Chef Casanova's culinary journey began on the East Coast at the Institute of Culinary Education in lower Manhattan where he graduated with a degree in culinary arts, management, and hospitality. He commenced his training at New York's renowned Beppe, then advanced it further under Chef Scott Conant at the chic, Northern Italy-influenced Alto before relocating to San Francisco. He attributes his ongoing love of food to Chef Cesare Casella, whose guidance at Beppe restaurant in New York deeply influenced his approach.
Fresh out of culinary school, Chef Casanova honed his skills as a line cook at Daniel Boulud's French-American DB Bistro Moderne and Danny Meyer's celebrated institution Gramercy Tavern. Chef Vic moved west when he joined Il Terrazzo's culinary team at The Phoenician, A Luxury Collection Resort, Scottsdale.
In 2009, Chef Casanova helped open Culina Modern Italian at the AAA Five-Diamond Four Seasons Los Angeles in Beverly Hills as Executive Chef where he expertly prepared modern Italian fare. While at Culina, he was named one of the city's "Rising Star Chefs" by Modern Luxury and Culina was crowned Esquire's Best New Restaurant in America. He also competed in the premiere episode of the 10th season of Iron Chef America.
Chef Casanova joined Balboa Bay Resort as the resort's newest Executive Chef in March 2019. He oversees the Resort's culinary portfolio, including banquets and catering, cafe, and two restaurants, A&O Kitchen+Bar and Waterline Newport Beach.
Please visit http://www.balboabayresort.com for more information.
Mr. Casanova can be contacted at +1 949-645-5000 or email@example.com