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Cleveland chef Vinnie Cimino named among Food & Wine's Best New Chefs 2025

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  Published in Food and Wine on Tuesday, September 9th 2025 at 11:38 GMT by Cleveland.com
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Cleveland’s Culinary Rise: Vinnie Cimino Earns a Spot on Food & Wine’s Best New Chefs 2025

The Cleveland food scene has quietly been building a reputation for bold, innovative cooking, and the city’s newest culinary icon, Vinnie Cimino, has just cemented its place on the national map. The chef behind the critically acclaimed downtown eatery “Cimino’s Kitchen” was named one of Food & Wine’s “Best New Chefs 2025,” a distinction that places him among a global roster of culinary leaders pushing the boundaries of flavor, technique, and sustainability.

From Roots to Rise

Vinnie Cimino’s journey began in Cleveland’s historic Ohio City neighborhood, where he grew up surrounded by family meals steeped in Italian tradition. “My grandmother’s kitchen was where I first learned that food is love in action,” Cimino told The Plain Dealer in a recent interview. He went on to study culinary arts at the Culinary Institute of America, after which he honed his craft in a series of apprenticeships across Italy and New York’s bustling dining scene. By 2018, he returned home to Cleveland with a vision: to fuse his European heritage with the region’s fresh, local bounty.

In 2020, Cimino opened “Cimino’s Kitchen,” a 35-seat restaurant that quickly became a staple for both locals and visitors. The menu—seasonal, farm‑to‑table, and daringly inventive—draws heavily on regional ingredients sourced from Ohio farmers, but with an Italian twist that has earned rave reviews from Eater Cleveland and Food & Wine alike. “The moment you bite into his slow‑roasted duck confit, you can taste the sun-drenched orchards of his childhood,” wrote food critic Alex Martinez.

Food & Wine’s Global Spotlight

Food & Wine’s annual “Best New Chefs” list is no small feat. The 2025 edition, published in late August, spotlights 40 chefs from 20 countries, each selected for their creativity, influence, and potential to shape the future of gastronomy. In a statement, Food & Wine Editor Melissa K. Smith praised Cimino’s “masterful balance of tradition and innovation,” noting that his emphasis on local sourcing exemplifies the magazine’s commitment to sustainability.

Readers can view the full list on Food & Wine’s website [ here ]. The list also includes culinary luminaries such as Chef Dominique Crenn of Atelier Crenn (San Francisco), Chef José Andrés of Jaleo (New York), and Chef Jody Williams of Joss & Co. (London). Cimino’s inclusion places him alongside these globally renowned chefs, marking a milestone not only for him but for Cleveland’s growing reputation as a culinary destination.

Signature Dishes and Culinary Philosophy

Cimino’s menu is built around a handful of signature dishes that showcase his technical skill and love of local produce. The “Renaissance Risotto,” for example, is a saffron-infused dish featuring locally grown asparagus, heirloom tomatoes, and a touch of Parmesan. His “Harvest Panini”—a grilled sandwich with smoked duck, caramelized figs, and a basil aioli—has become a regional favorite. Many of his dishes, including the “Butternut Squash Ravioli,” are prepared in-house, ensuring that every component reflects his dedication to quality and flavor.

When asked about his culinary philosophy, Cimino often emphasizes the importance of storytelling through food. “Every plate is a chapter in a larger narrative,” he says. “I want diners to feel the place they’re eating in, the farmers who fed us, and the family traditions that inspired the dish.”

Community Impact and Future Ambitions

Beyond the plate, Cimino is an active advocate for Cleveland’s agricultural community. He partners with local farms like “Ohio Harvest Farms” and “River City Orchards” to bring the freshest ingredients to his kitchen, supporting small-scale producers and encouraging sustainable practices. The restaurant’s “Farmers’ Table” nights—where guests can meet the growers behind their meals—have become a highlight of the city’s food calendar.

Looking ahead, Cimino has plans to expand his brand. In a recent interview on WEEKLY CLEVELAND, he teased the opening of a new venue that will explore avant‑garde techniques while staying true to his farm‑to‑table ethos. “I’m excited to push boundaries further and give Cleveland an even richer culinary experience,” he shared.

A New Chapter for Cleveland

Vinnie Cimino’s recognition by Food & Wine not only celebrates his individual talent but also signals a broader shift in the way the culinary world views Cleveland. Once largely known for its classic diners and pizza, the city is rapidly emerging as a hub for innovative, sustainably minded cuisine. With chefs like Cimino at the forefront, Cleveland’s dining scene is poised for a renaissance that blends heritage with modernity.

For those eager to taste the chef’s award‑winning creations, “Cimino’s Kitchen” remains open throughout the year. Reservations can be made through the restaurant’s website, which offers a detailed menu and behind‑the‑scenes look at the farm‑to‑table journey of each dish. Whether you’re a longtime resident or a traveling food enthusiast, Vinnie Cimino’s culinary artistry offers a compelling reason to explore Cleveland’s evolving gastronomic landscape.