Executive Chef Thomas Sedio from Villa Tronco

Posted: 7/1/2009

BIO:

Born in Philly, I grew up cooking traditional Italian dishes with my mother.  I worked to put myself through training at the well known culinary school, Johnson and Wales.  During this time I continued to learn and experiment with food and began cooking with several items that offered a Mediterranean flare.  It was while working in the northeast that I ran several kitchens of various sizes and quickly became comfortable with the cuisine of that population.  Deciding that I could add some creativity to their traditional dishes, I used various methods and ingredients to transform meals from the ordinary but still manage to keep them classic.

PHILOSOPHY:

My favorite method of cooking is to sauté most meals because the flavors of each sauce created have the potential to become very powerful.  I have also come to enjoy working with different meats and seafood; variety peaks my interests.  The most gratifying aspect of my job is satisfied customers.  I look forward to meeting my new customers at Villa Tronco and getting feedback on their meals in order to provide a more personal and fulfilling dining experience.  There is more to being a chef than just food preparation, and even after all the ordering of products and the careful creation of each individual dish, it’s the customer’s enjoyment that pleases me most.