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As Italian-born chef Isacco Vitali traveled the world, he embraced the planet’s culinary variety, honing his skills at restaurants in England, Scotland and Spain, and working with international teams of chefs aboard select cruise ships headed to exotic ports of call.
Growing up outside Milan in northern Italy, his style is grounded in the Mediterranean influences of his home country.
“It’s nice for a chef when you go around the world to get in touch with different (cuisines and ingredients) … Asia and South America (included),” he says. “If you stay in the same place, you cannot open your mind.”
His travels led to St. Charles, thanks to a chance meeting with local businesswoman Tracey Brown, whose family was enjoying a special dinner on the cruise ship. The two were married three years later and now reside in Glen Ellyn.
“I started working as a private chef, and got to Charlie Trotter’s for 10 months,” he says. “I was there, while I was looking to open a restaurant.”
At the start of the year, he launched Isacco Kitchen in a space previously home to a rustic barbecue place, its interior reborn as a sleekly contemporary setting. The lushly planted patio is enhanced by a water feature.
“I use only fresh ingredients,” he says. “All our pastas are homemade daily. I don’t buy any frozen stuff. Desserts are made in-house.
“I love to cook with fish,” he adds, noting he likes to shake up ingredient options, cooking with such meats as venison, oxtail and duck.
Recently lunching on the patio was Jane Dunn of Glen Ellyn, who praised the fresh and healthful menu options.
“It’s like a tasting adventure,” she says, noting she enjoyed gazpacho made with mango, watermelon and tomato, followed by salad and a kabob with chicken and shrimp. “I loved it. Every time you come, (there’s) something new on the menu. (And) it’s very affordable.”
In the winter, Vitali plans to offer monthly wine dinners. In addition to catering, he still offers his expertise as a private chef, and for an interactive culinary experience, leads group cooking demonstrations in people’s homes.
“My philosophy is not fast food,” Vitali explains. “I want people to come to a restaurant, (have) a glass of wine ... (and) take their time. I want people to relax and have a good time. To have more of a European-like, Italian style dinner … with friends and family.”
As Italian-born chef Isacco Vitali traveled the world, he embraced the planet’s culinary variety, honing his skills at restaurants in England, Scotland and Spain, and working with international teams of chefs aboard select cruise ships headed to exotic ports of call.
Growing up outside Milan in northern Italy, his style is grounded in the Mediterranean influences of his home country.
“It’s nice for a chef when you go around the world to get in touch with different (cuisines and ingredients) … Asia and South America (included),” he says. “If you stay in the same place, you cannot open your mind.”
His travels led to St. Charles, thanks to a chance meeting with local businesswoman Tracey Brown, whose family was enjoying a special dinner on the cruise ship. The two were married three years later and now reside in Glen Ellyn.
“I started working as a private chef, and got to Charlie Trotter’s for 10 months,” he says. “I was there, while I was looking to open a restaurant.”
At the start of the year, he launched Isacco Kitchen in a space previously home to a rustic barbecue place, its interior reborn as a sleekly contemporary setting. The lushly planted patio is enhanced by a water feature.
“I use only fresh ingredients,” he says. “All our pastas are homemade daily. I don’t buy any frozen stuff. Desserts are made in-house.
“I love to cook with fish,” he adds, noting he likes to shake up ingredient options, cooking with such meats as venison, oxtail and duck.
Recently lunching on the patio was Jane Dunn of Glen Ellyn, who praised the fresh and healthful menu options.
“It’s like a tasting adventure,” she says, noting she enjoyed gazpacho made with mango, watermelon and tomato, followed by salad and a kabob with chicken and shrimp. “I loved it. Every time you come, (there’s) something new on the menu. (And) it’s very affordable.”
In the winter, Vitali plans to offer monthly wine dinners. In addition to catering, he still offers his expertise as a private chef, and for an interactive culinary experience, leads group cooking demonstrations in people’s homes.
“My philosophy is not fast food,” Vitali explains. “I want people to come to a restaurant, (have) a glass of wine ... (and) take their time. I want people to relax and have a good time. To have more of a European-like, Italian style dinner … with friends and family.”
