Chef Profiles
Mauricio Villa
Executive Chef & Owner
Executive Chef and Owner Mauricio Villa first tested his culinary skills on his younger brothers and sisters in his native Mexico. Mauricio found he had a love for cooking and at 16 began working as a dishwasher at the five-star Restaurante Miramar in Acapulco. His talents were quickly recognized by Chef Adulfo Gonzalez, who taught him to be a saucier. Mauricio soon moved to the USA and continued to hone his skills working at various restaurants. In 2004, he graduated from the acclaimed Culinary Technology Program at Asheville-Buncombe Technical College, where he was awarded the La Chaine des Rotisseurs scholarship. Mauricio has earned praise for his creativity and professionalism from chefs at renowned restaurants such as the four-diamond Gabrielle’s at Asheville’s Richmond Hill Inn; the four-star Peninsula Grill in Charleston, SC; and Chops at Sunset Terrace at The Grove Park Inn Resort and Spa. His dream of owning his own restaurant was brought to fruition in 2005, where he says his biggest thrill is “being able to see people really enjoying my food.”
Known for his friendly demeanor, it’s no surprise that Mauricio has many regulars who frequent Artisan Catering and Deli. He takes an interest in each customer and has been known to remember someone’s favorite dish years after serving him or her. Mauricio’s wife, Erika, and their three small children, Sebastian, Izel and Oliver can often be seen at “Papa’s Kitchen.” When Mauricio isn’t cooking and enduring Sous Chef Vinnie Dioguardi’s sarcastic humor, he enjoys hiking and salsa dancing—he can sometimes even be convinced to teach a step or two to guests at his client’s parties!
Contact Mauricio: mauricio@artisancatering.net
Vincent E. Dioguardi
Sous Chef
Sous Chef Vincent E. Dioguardi (just call him Vinnie!) brings an eclectic mix of flavors and ideas to the Artisan kitchen. Originally from Orlando, FL, Vinnie developed a love of cooking at an early age by watching his mother prepare dishes that reflected both her own southern heritage and his father’s Italian roots. Vinnie took culinary courses at Mid-Florida Tech and then earned an associate degree from the culinary school Johnson and Wales University.
He has lived in states up and down the eastern seaboard—working in restaurants from the Walt Disney World Resort to Asheville’s Richmond Hill Inn—and has loved learning how to prepare foods indigenous to each region. A self-described purist of cooking, Vinnie enjoys making his family’s classic Italian and southern recipes but also has a flair for Mediterranean and Cajun cuisine. His “old-school” methods of cooking are a good match for the newer techniques Mauricio employs. “We learn from each other and both of us love to experiment—our goal is to see what innovative concepts we can bring to the local food industry,” he says. Besides making the best tiramisu in town, Vinnie enjoys hiking and catching the latest movies with friends.
Contact Vinnie: vinnie@artisancatering.net