Stefano Viglietti: The Culinary Maestro of Sheboygan

In the heart of Sheboygan, a town nestled by Lake Michigan, a culinary tale unfolds, stirred by passion and plated with authenticity. Stefano Viglietti, the chef and entrepreneur, has been orchestrating a symphony of flavors and aromas for nearly three decades, earning him a nod for the prestigious James Beard Award.

A Journey from Humble Beginnings
In 1994, Viglietti embarked on a gastronomic adventure with the establishment of Trattoria Stefano. While many chefs undergo rigorous training in culinary schools, Viglietti began his journey without formal culinary education, relying instead on pure passion, intuition, and the memories of Italy he cherished from childhood visits.

Viglietti’s commitment to simplicity and authenticity reflects in every aspect of Trattoria Stefano. Emulating Italian trattorias, the restaurant is devoid of grandeur, instead emphasizing the food’s inherent beauty and taste. This stripped-down essence and Mediterranean ambiance encourage patrons to immerse themselves in the culinary experience.

Redefining Italian Dining in America
Stefano Viglietti isn’t merely offering Italian dishes; he’s challenging and reshaping the perception of Italian cuisine in America. By emphasizing authenticity, he’s subtly teaching his patrons about the vast difference between Italian-American food and traditional Italian cuisine. This education is not merely limited to the palate but extends to his staff, whom he often sends to Italy and prominent cities, ensuring they firsthand grasp the essence of true Italian food and culture.

The Pillars of Viglietti’s Success
While passion drives Viglietti, he acknowledges the importance of astute business acumen. His wife, Whitney, and his father were pivotal in steering the financial ship, ensuring Trattoria Stefano’s roots grew deep and strong. Success led to the acquisition of the neighboring building, expansion of seating, and even the addition of a bar.

But for Viglietti, the journey was just beginning.

Beyond Italian Shores
The turn of the millennium saw Viglietti’s establishment, Il Ritrovo, attain an elite status as the 5th American pizzeria to receive the “Vera Pizza Napolentana” certification. This prestigious recognition cements its position as an authentic Neapolitan pizzeria.

Diversifying further, in 2005, the couple unveiled Field to Fork—a blend of a café and grocery store. This venture spotlighted local farmers, amplifying Sheboygan’s rich agricultural tapestry.

A year later, The Duke of Devon emerged, transporting patrons to the English shores with its England-inspired cuisine.

Food: A Connective Tissue
For Viglietti, the true essence of cooking transcends awards and accolades. It’s about the emotion, the memories, and the sheer joy food can bring. Drawing inspiration from the heartwarming meals of his childhood, Viglietti views food as a conduit of love and connection.

As Sheboygan patiently awaits Viglietti’s next venture, one thing remains clear: in a world of fleeting trends, Viglietti’s authenticity remains a constant, and his love for Sheboygan, unwavering.

In the words of the maestro himself, “It’s like a hug you can smell.”