In the world of culinary arts, few names are as synonymous with heartfelt hospitality and innovation as Vinnie Cimino. The 2024 James Beard Semifinalist, who has crafted a reputation for blending his Midwestern roots with forward-thinking cuisine, is more than just a chef—he’s a visionary with a mission to redefine how we think about food, community, and the people behind it all.

At Cordelia, his restaurant in Cleveland, Cimino’s culinary journey takes center stage, wrapped in a warm blanket of what he calls “Midwest Nice.” It’s a concept that, to Cimino, is more than just a slogan. “It’s who we are. It’s embedded deep down,” he says. He’s not just referring to the signature dishes or the farm-fresh ingredients sourced from local farmers. Cimino is talking about an ethos of genuine hospitality—one that radiates from his staff as they greet each guest with the kind of warmth and sincerity that can only come from a place where relationships are valued over everything.

“I say hello and goodbye to every single person in the building when I arrive and before I leave for the night,” Cimino explains. It’s these small gestures, he believes, that shape the core of Cordelia’s atmosphere—a feeling that guests immediately sense and embrace. It’s hospitality that echoes back to Cimino’s own upbringing in Ohio, where food was the backdrop of countless family gatherings. “Those communal moments of laughter and love, eating and experiencing food always made me happy,” he says. “My connection to food is strong emotionally and filled with tradition.”

Growing up, Cimino traveled frequently with his grandparents, visiting towns across the United States and immersing himself in local flavors. It was on one of those trips that he had his first taste of oysters with his grandfather—served on saltines with cocktail sauce, horseradish, and Tabasco. That moment, etched in memory, would later become a cornerstone of his love for oysters, now a signature item on Cordelia’s menu.

But Cimino’s love for the Midwest isn’t just about nostalgia—it’s about honoring the melting pot of cultures that define the region. “We celebrate our big Eastern European population in Cleveland—Germans, Italians, Polish—and we tell the stories of our heritage,” he says. It’s a sentiment that permeates Cordelia’s menu, which he describes as a “modern grandma” concept, blending traditional Midwest classics with contemporary culinary techniques. “We use Midwestern ingredients and the bounties of the land to reimagine something that feels so familiar,” he adds.

That respect for heritage extends beyond the plate and into the relationships he’s built with local farmers and suppliers. “We partner with 20+ local farmers in peak season,” Cimino says, noting that many of the farms he sources from are ones he grew up with. The garlic, for instance, comes from Thaxton’s Farm—an operation that’s been like family to Cimino for 15 years. These deep-rooted relationships, he believes, are what elevate the dining experience at Cordelia. “Our ingredients taste as good as they do because of where they come from and the people behind the growth.”

Yet for Cimino, success isn’t just about serving extraordinary food—it’s about fostering a positive environment for his team. He’s deeply committed to ensuring that his staff feels supported both inside and outside the restaurant. “We believe if we can help improve their way of life outside the restaurant, we will see the benefits of that inside the restaurant,” Cimino explains, pointing to the comprehensive benefits package he provides his employees.

This commitment to team goodwill is one of the reasons Cordelia has garnered such high praise since its opening. Named “Best New Restaurant” by Cleveland Magazine and one of the “Top 22 New Restaurants in the U.S.” by Tasting Table, Cordelia is more than just a dining destination—it’s a cultural hub where culinary professionals are being trained and mentored. “The average age of our kitchen staff is 23 years old,” Cimino shares. “We are teaching the next generation of culinary professionals and showing them the best ways to do things and how to treat people. I believe we are changing the culture of hospitality.”

For Cimino, accolades like the James Beard Semifinalist nomination are validating, but they don’t change his approach to his craft. “You work hard and you don’t know what’s going to happen,” he reflects. “We just try to be better today than we were yesterday and never get ahead of ourselves.” It’s a humility that’s striking for a chef who has achieved so much in such a short time.

Looking to the future, Cimino is as committed as ever to his mission. Whether he’s appearing on “Beat Bobby Flay” or cooking at events like Outstanding in the Field, his goal remains the same: to showcase the people behind the food, from farmers to kitchen staff. “We love celebrating people who provide us with bounties of the earth,” Cimino says.

Cordelia, with its blend of tradition, innovation, and heartfelt hospitality, may be just the beginning. As Cimino looks ahead, he’s clear on one thing: “Cordelia was never created to be our only restaurant. We hoped it could be a torchbearer for the modern hospitality world, where we take care of people and showcase this industry as a true career.”

And with Vinnie Cimino at the helm, there’s no doubt that the future of hospitality is in very good hands.

Credits:

Written by Kacey Perez | @studioblume_

Photography courtesy of Cordelia and Vinnie Cimino.