Yes, Chef! Feature: Vincent Delgross, Teschner’s Tavern

Chef Vincent Delgross literally grew up in the restaurant business, having lived above his family’s restaurant, Teschner’s Tavern. He began cooking alongside his mom at age 3 and when he was 7, presented her with a perfectly torched crème brûlée. (“She was so impressed! This is when the fire started,” he says.)

Degrees in culinary arts and business from Cuyahoga Community College, where he placed second at the school’s renowned cooking competition, earned him a coveted job offer from restaurateur Zack Bruell at his well-known Table 45.

When the pandemic hit, Vincent returned to Teschner’s as head chef and has been making waves ever since, racking up awards locally and nationally.

Q. How old were you when you knew you wanted to become a chef?
Though I’ve had a lifelong passion for cooking, the “aha” moment came when I was a young adult. I had a job in the union in Cleveland and thought to myself, “I want to cook.” I was done with work that ultimately didn’t fulfill me. I decided to see if I liked my passion enough to do it full-time. So, I talked it through with my mom and worked it out where I could work at Teschner’s Tavern while going to college. She has always been supportive of my dreams.

Q. What’s the best meal you’ve ever experienced?
I associate my favorite meals with my loved ones. I have had many with my wife Erica and a lot with my father and brothers. Right now I am obsessed with some of the food I had on my recent honeymoon in Spain. It was at a tapas restaurant, Bar Cañete. We had a squid sandwich that had me speechless and a duck crêpe with foie gras béchamel sauce I’m still dreaming of.

Q. What’s your favorite dish on your menu and why?
My favorite dish on Teschner’s current menu is a toss-up between the grilled salmon with Americana sauce, roasted broccoli, tomatoes and a parmesan rice cake or the ribeye with blistered mushrooms and tomatoes, and a few onion rings. This dish was inspired by my travels to London for a culinary job I applied to at the Ritz.

Q. What chefs do you most admire?
Chef Ky-Wai Wong is a teacher and mentor from my time at Tri-C Culinary College. He won teacher of the year my graduating year and hasn’t stopped excelling. I had the pleasure of him critiquing my competition dishes and offering valuable insights that helped me progress as a person, motivating my values and drive further than I thought I’d go at that time. He inspired me with his hard work, time management, dedication and perseverance. I look up to the man still!

Q. If you weren’t a chef, what would you be?
I’d like to work with animals, like my father. A hobby I could see myself turning to a profession is woodworking. I love to design, draw plans and build them.

To nominate a chef for Mimi’s “Yes, Chef!” column, please email Mimi@MimiVanderhaven.com. Teschner’s Tavern is located at 4252 Broadview Road in Richfield. Call 330-659-9094or visit the Facebook page.