Vincenzo’s Untold Story: The Secrets, Struggles, And Triumph Of Vincenzo’s Plate

Who is Vincenzo’s Plate?

Vincenzo’s Plate was born from a deep love for real Italian food, not trends or fame. I wanted to share the true spirit of our heritage, just like they’ve been passed down for generations. This is where Vincenzo’s Untold Story begins.

I grew up in a home where meals meant more than food. They were moments filled with love, laughter, and stories. But because of the fast pace of modern life, those traditions are starting to fade. I feel it’s my mission to keep them alive and pass them on, one recipe at a time.

Thanks to your love support, I get to share authentic Italian food and traditions with the world. But how did it all start? Let me take you back.

Watch Vincenzo’s Untold Story: From Italy’s Streets to My Kitchen (Am I Really a Chef?)

My Early Life in Italy

I was born in 1983 in a small town near Pescara, surrounded by generations of family. My Nonna Igea and Nonno Angelo cared for my great-grandparents, and every day Nonna cooked like there was a big celebration.

My parents worked full time, so Nonna became my mentor. Our kitchen was always full of life. Friends, neighbours, and family dropped in, and there was always a feast. That’s where I learned the joy of sharing, connecting, and creating memories through food.

Family Challenges That Shaped My Life

When I was almost seven, my dad was diagnosed with leukaemia. Back then, it was a frightening diagnosis, and survival was rare. We were lucky. He survived, but it was the hardest chapter of our lives.

My parents had to close their small grocery store, and the debts grew quickly. My dad couldn’t work, so my mum carried everything. She worked four jobs — as a midwife, a cleaner, anything to keep us going. Through it all, they gave me and my sister a good life and taught us the true meaning of love and sacrifice.

After my dad recovered, he made a promise to himself: that we would travel, live fully, and make everyday count. Every weekend, we explored Italy. From mountain villages to seaside towns, I discovered the beauty of our culture and food. Those trips shaped who I am. Even now, living in Australia, my heart is always connected to those roots.

Growing Up

I never liked school, and my mum worried about me. From around 13, all I wanted to do was work. She did everything she could to keep me on track, and eventually, I finished school and graduated in accountancy—though I always say I was the only accountant who couldn’t count.

At the age of 14, I got my first job at a wedding venue. I was the youngest, so I did all the tough jobs like cleaning, carrying, scrubbing. It wasn’t easy, but I loved being around food.

Later, I moved to another job, this time in the kitchen. I started out washing dishes and peeling onions and slowly earned the chance to help with salads and starters. It felt amazing to be part of it.

By 16 or 17, I was tossing and serving pasta. In Italy, that’s a big deal. I wasn’t the head chef, but being trusted with that role meant everything. The kitchen was hard work, but I loved it more with every shift.

Finding My Passion for Food

During summer holidays, I had the chance to work in five-star resorts. I worked long hours, but I loved it, and by 19, I became the youngest resort manager in the company.

Life looked great. I was traveling, meeting amazing people, and learning. But something was missing. I started craving stability. A place to call home, and the chance to build a future and one day have a family.

Starting Over: My London Years

When I moved to London, I didn’t speak English and had to learn quickly. I started again as a dishwasher, and the manager treated me badly.But it taught me something important: everyone deserves respect.

I worked my way up through different kitchens and eventually ran a pub kitchen in south London. But over time, I felt drained. I was working nonstop, spending money on nights out, and losing my love for cooking. I felt empty. That’s when I knew it was time to make a change and try something new. I moved into luxury fashion.

From Fashion to Finding Myself

I started managing rare designer pieces at a London department store. It was a big change, but I enjoyed it. I met new people, ate great food, and for once, I was on the other side of the table.

Life felt easier, but after three years, I saw the truth. I was spending too much, saving nothing, and London was wearing me down. I needed a reset, so I booked a round-the-world trip through Asia to find clarity and direction.

A New Adventure: Falling in Love With Australia

The plan was to travel through Asia and end in Japan to teach Italian. But the moment I landed in Australia, I knew I had to stay. That was in 2007.

I worked in hospitality again, but I wasn’t happy cooking dishes that didn’t respect Italian traditions. So, I returned to luxury retail at Louis Vuitton and built a career.

I was very busy at work but very weekend, I cooked for friends. I shared my family’s recipes and stories, and they loved it. My wife Suzanne saw that passion and one day she looked at me and asked, “Why are you in retail? I see where your heart really is. Why not start a YouTube channel? Why not build a website?” She even came up with the name Vincenzo’s Plate along with one of her closest friends. The rest, as they say, is history.

The Birth of Vincenzo’s Plate 

In 2013, I knew nothing about websites or YouTube, but a Jamie Oliver competition gave me a reason to start. I made a video to enter. I didn’t win, but that video changed my life. 

By 2014, I launched my YouTube channel and the first Vincenzo’s Plate website. I was still working part-time at Louis Vuitton, using every spare moment to build my dream. Lucky for me, my wife Suzanne was always there, cheering me on and working by my side. 

In 2016, I made the big decision to leave Louis Vuitton for good. My director Martin, a good Scottish friend, encouraged me to follow my passion, and I know without a doubt I have him to thank. Martin, you helped more than you know. 

At first, money was tight. I even tried acting to stay afloat, but let’s just say Hollywood was really not my calling. Then Suzanne had an idea. She said, “Let’s start a food business to support Vincenzo’s Plate.” 

So, we did. We set up stalls at three of Sydney’s best organic food markets selling lasagna, arancini, meatballs, eggplant parmigiana, and more.  We ran cooking classes, catered events, and even launched Australia’s first cannoli bar. In 2017, we took groups to Italy for food tours that felt like family holidays. 

It was wild, rewarding, and exhausting. We were working non-stop, and slowly, we lost focus. Vincenzo’s Plate faded into the background, and I wasn’t sure what direction to take next. 

How COVID Changed Everything

In February 2020, the world turned upside down and like everyone else, we found ourselves stuck at home. But for me, there was more. Around the same time, I was diagnosed with atrial fibrillation. My heart was racing, the risk of stroke was high, and one day, an ambulance had to come to our home. On top of everything going on, we had something wonderful to celebrate. In July, we welcomed our first son, Sebastian. It was a time filled with both worry and wonder. (And yes, I’ve since had surgery, and I’m doing great.)

Back to 2020. We tried to keep our food business alive at the markets, but things changed fast. Sales dropped, private events were cancelled, and our two kitchens became hard to manage. Still, I wasn’t ready to give up.

I shifted gears and started doing online cooking classes for companies, big ones too. I taught people from America, Australia, Asia, and Europe. Sometimes, I’d have 1,000 people cooking with me on screen at the same time and that really kept me going.

We also launched a ready-meal business, and in the first week, orders poured in. But the challenges piled up. From delivery issues to rising costs, it became clear it wasn’t sustainable. We decided to close the kitchen and let that chapter end.

The YouTube Era of Vincenzo’s Plate

After everything we had been through, I decided it was time to focus fully on YouTube. I bought a proper camera and thought, let’s go all in. In 2020, with so many of you at home during COVID, the timing was right. We started posting twice a week — one reaction video and one recipe. It wasn’t easy, but with the help of my amazing team, we made it work.

The reaction videos helped me become a voice for real Italian food. But they were never about making fun of anyone. I just wanted to teach, correct mistakes, and share the right way to cook. And honestly, seeing so many of you improve has made me proud.

Uncle Roger and I were among the first to do food reaction videos, and now it’s a big trend. And yes, views matter as it helps support my family and team. But more than anything, if those videos have helped you cook better, respect the traditions, and feel more confident in the kitchen, then I’m truly happy.

A New Chapter: Website, Cookbook, and What’s Next

In 2025, we finally launched the brand-new Vincenzo’s Plate website, a big investment and something we worked on for three years. The old site was simple and loved, but this new one is easier to use, full of recipes, and designed to grow with you. I hope you’ll check it out and let me know what you think.

And that’s not all. After a few bumps along the way, we are finally working on our first cookbook. It’s been a long road, but this is just the beginning. I’ve learned so much over the years, from mistakes and successes, and every bit of that has helped me create better recipes. My promise is to keep sharing those with you, because we’re all still learning, and cooking should always be about getting better, one delicious dish at a time.

Is Vincenzo’s Plate a Chef or a Cook? My Perspective

Honestly, I don’t care much about the title. People often ask if I’m a chef. I never went to culinary school and don’t have a degree, so maybe that’s up to you. What I do have is experience and to me, that matters more.

I started young, worked every job in a kitchen, and ran food businesses for years. That’s where I really learned. Culinary school helps, but it’s not the only path.

Today, I don’t run a restaurant, and honestly, I’m happier. The industry has changed a lot. It’s fast, demanding, and stressful. I chose a different life, one where I can focus on what I love most: sharing real food, culture, and Italian traditions with you.

The Difference Between Chefs and Cooks

To me, both chefs and cooks have something to be proud of. Chefs are great at creating new dishes, managing busy kitchens, and bringing art to the plate. It’s a big job, and I truly respect it.

Cooks, like my Nonna, focus on perfecting familiar dishes and cuisines with care and tradition. They may not use fancy knife techniques, but they bring warmth and joy to the table.

I’m proud to call myself a cook. I love spending hours in the kitchen, making food for my family and inviting friends over. Whether you’re a cook or a chef, what matters is the love you put into your food.

Vincenzo’s Untold Story: Final Thoughts and Pearls of Wisdom

Before I finish my untold story, I want to share a few thoughts from the heart.

When you go to a restaurant, be kind. Everyone, from the waiters to the kitchen staff, is working hard to serve you. A little patience and respect go a long way.

And in your own kitchen, don’t worry about being perfect. If something goes wrong or an ingredient is missing, that’s okay. What matters is enjoying the process and learning as you go.

I’m forever grateful to my Nonna Igea, my biggest inspiration in the kitchen, and of course to my parents. Especially my dad, who showed me the beauty of Italy and its food. They’ve shaped who I am today.

One day, I hope to include my kids in my videos and pass these traditions on. That’s one of the most meaningful things we can do.

Thank you for watching, cooking, and being part of this journey. And thank you to my amazing team. None of this would be possible without you.

If my story helps you understand me better or inspires you to cook with love, then I’ve done my job. We’re just getting started, and I can’t wait to keep growing together.