Casino La Grande Vie, one of grandiose casinos in Europe, is located in Bucharest at no. 37B Calea Victoriei, inside Hotel Novotel.
The live games (American Roulette, Black Jack and Poker games) and video slots – with the latest slot machines on the market, define a 7 star location with top services. Like any location with high standards, the exceptional surprise is the cuisine. Executive Chef Vincenzo Liberti welcomes you with the sincerity and sympathy of an “italiano vero”.
How did you discover this passion?
I was born in Southern Italy in Naples, an area with a strong culinary culture. At the age of 13 I was fascinated one day at a festive dinner by the appearance of a family member dressed in a specific cook outfit! I wanted to learn more about what it means to be a chef, and so I began to study at the age of 15 years, with passion, all that I could learn about culinary art .
1. A brief review of the countries where you worked in?
I started in Italy, in Milan – Vogue restaurant – famous at the time of fashion evolution – then in the most beautiful corners of the world: Germany, Mauritius, Seychelles, Cyprus, Alicante and Madrid – Spain, Portugal, Bali and Romania. In Romania I am set for 5 years, where I have a wonderful family, which is the most important thing for me.
What is the difference between being Executive Chef at restaurant versus in a Casino?
I never thought it could be so different, that a location can gather together people of such varied cultures, tastes, desires, demands and expectations. In a restaurant, a customer enters for the specific of it and for the menu. Here people come because they have a passion: the thrill and the excitement. There is a mix of people that you need daily to surprise with something else. A new taste, decoration, counter, staff courtesy. Gastronomical culture is exposed daily under the most diverse forms. We have to read the thoughts of a client when we says “I want to eat something, I do not know what! . We are part of the recipe that obliges us to snatch a smile from him even when he is less cheerful. The casino is a different world, we have customers who come daily here, and feel like at home! It takes a lot of commitment, to know how to convey the emotion of taste. There is no greater satisfaction than watching the reaction of a client who tastes from a new dish and his face lights up!
How is a typical day at work?
There is nothing ordinary! Every day we must have a new menu, a combination of tastes! The dishes are cooked daily, at the highest quality, freshness is guaranteed by supplying our kitchen each morning with the best ingredients!
What do you like most about your job?
Being born in Naples, an area with a strong culinary culture , I was fascinated by the story behind each dish. It’s simple: I love what I do and I love doing what I love ! Finally – when you look at your plate and you just want to see the emotion that it generates. I learned: the taste awakens the excitement!
Why a casino and not a famous restaurant?
Because it is a new experience, it helps me discover and develop myself. Because every day is a challenge, because my work is appreciated. I have a team of professionals, I had support from the team and learned many new things.
What should “LA Grande Vie” clients expect from a cook with Italian origins?
They should expect charisma, culinary surprises, and maybe a story. Although most people associate my origin with dishes made from pasta, seafood, fish, I learned to combine dishes through Fusion techniques, so as to amaze the client every time. To give you an example: one time I had Steven Segal as customer and I have offered him a Crème Brulle with a surprise ingredient: chamomile tea. I can say just as much: he ate 3!
