Maintaining his relationships with suppliers is a matter of loyalty for Vettraino. For example, he’s been dealing with his meat supplier for a few years and they’ve developed a rapport to the point that the supplier will deliver on his days off if Vettraino’s in need of something on short notice.
Demanding high standards of himself as a chef is important for Vettraino. He says, “I think a good chef should always be looking at what they’re doing and trying to make it better. Never being happy with what you’re doing is kind of maddening but it’s also a good thing.”
He also emphasizes working cleanly and keeping things organized. Vettraino adds, “Not everybody might see those as being critically important but I always think it matters. There are just too many things to deal with otherwise.”
Having like-minded people on his kitchen team is crucial for Vettraino. He wants people with personalities that fit with his and create a cohesive team. He says, “I don’t want to have big macho dudes in my kitchen. I’m too old for that and it makes me uncomfortable. I’m in a position now where I can choose not to deal with them.”
The desire to succeed is a major motivation to Vettraino. He explains, “This is my first business and I don’t want it to fail. Cooking is all I know how to do. I’m not trained to do anything else.”