When Akron native Vinnie Cimino talks about the growth of his restaurant career, the key ingredient that he always comes back to is treating his team right.
The chef/restaurateur, who co-owns the celebrated Cordelia and ROSY restaurants with Andrew Watts in Cleveland, talked about Midwest values and hospitality in his talk “Rooted: How Chef Vinnie Cimino Cooks with Intention” at the Akron Roundtable at Quaker Station June 23.
Jim Emanuele of US Foods of Twinsburg, which sponsored the event, introduced Cimino as a chef and restaurateur who has helped put Northeast Ohio on a national culinary level and serves as an outstanding ambassador for the region. He pointed to Cimino’s recent nomination as a James Beard finalist for the Great Lakes region and his designation as one of Food & Wine Magazine’s 2025 Best New Chefs.
“His approach to cooking is rooted in hospitality, sustainability and a deep commitment to supporting local famers and producers throughout our region,” Emanuele said. “Just as important, he’s built a reputation for putting people first, something that resonates deeply in our industry, where culture, community and the well-being of our teams matter more than ever.”
Cimino’s friend Jason Horinger, owner of Birchwood Supply Co., moderated the discussion. He started by asking Cimino why it’s most important for him to take care of his employees and cultivate their genuine enjoyment in their work.
Cimino said his perspective shifted during COVID, when he focused on the nonprofit he created called Cleveland Family Meal, which helps service industry people in need.
“My focus massively shifted from the sole purpose of like cooking really good food to like, if I don’t have any people, I can’t cook any food whatsoever. So the people really became the most important part of that equation, and we started feeding people and we started just doing anything we could to help folks out,” Cimino said.
That experience snowballed into Cimino and Watts’ view today that hospitality starts first with your own employees.
“We’re very fortunate to surround ourselves with so many wonderful people day in and day out, that, not only do they help us run the business but they allow us to provide for others,” said Cimino, 43. “We take great pride in taking care of our people.”
Cordelia, which will have its fourth anniversary in late July, opened in 2022 with medical, dental and vision coverage as well as a matching 401(k) and mental health benefits for employees. Last month, the restaurant also began offering paid time off for both full- and part-time staff, bucking the trend of most restaurants.
Cordelia also pays a minimum rate of $20 an hour.
“We really wanted to make sure that we were taking care of our people so that they can in turn take care of their people,” Cimino said.
At ROSY, which opened four months ago, employees receive health benefits as well as the matching 401(k). The restaurant, which still has some debt to pay off, does not yet offer PTO for everyone.
Offering these benefits was a very intentional move by Cimino and Watts to foster community among their staff.
“We’re hoping to build something that is sustainable for a long time to come,” said Cimino, who did not receive those benefits throughout his restaurant career. “Our folks are happy to come to work. They have smiles on their faces.”
Fifty-two Cordelia employees, in fact, recently traveled to Chicago to support Cimino at the James Beard Awards. He didn’t win but he and his team came back to Northeast Ohio reinvigorated.
Regional food sourcing
Cimino said he loves showcasing Northeast Ohio’s food scene when he travels throughout the country. He talked about the bounty that residents have right in their own backyards, including a seven-week tomato-growing season.
He’ll soon be going to Szalay’s weekly to buy up to 12 bags of corn per week for the corn season to take to his two restaurants.
At both Cordelia and ROSY, Cimino is committed to sourcing foods within a 200-mile radius from farms and producers in the region.
Cimino and Watts’ restaurants embody the philosophy of “Midwest Nice,” where the team and guests come first and the food celebrates farm-fresh, seasonal ingredients. At Cordelia, the vibe is like being in grandma’s house, with knickknacks on the walls and Cimino’s grandma’s restaurant sign.
Their ROSY open-fire restaurant is rooted in ancestral European cuisine inspired by the Istrian Peninsula of the Adriatic Sea, focusing on seasonal menus.
Cooking was a family affair growing up in Akron, and his paternal grandmother owned Bellie’s Deli in Kent, both of which sparked Cimino’s lifelong fascination for food. He gained valuable experience working at Ken Stewart’s Grille in Akron and also previously served as chef de cuisine at the Greenhouse Tavern.
Cimino and former general manager Watts worked closely together there, laying the groundwork for their opening of Cordelia and ROSY as co-owners.
Sources of creativity
When Horinger asked Cimino what he taps into for sources of creativity, the chef said, “I think creativity, it’s not black and white. It’s always in color.”
He said he’s inspired by his wife, Sarah, his three kids, going to other restaurants and seeing other cities. He’s also inspired by local farms and ingredients.
Cimino said he loves hospitality, cooking and celebrating farmers so much, it’s more a hobby than a job. He also talked about striving for balance between work and family time, even after having been out of town for 18 days so far in June.
“My family will always be the most important part of anything I do. I think that’s the reason I push myself so hard, is because I want to show my children what things are possible,” Cimino said. “I want to show them that if you do good, you’re good people, you work hard, good things can happen.”
The restaurateur gave a big shoutout to his wife for her support, especially when he took a sizable pay cut to work as fourth sous chef under Jonathon Sawyer at the former Greenhouse Tavern. Cimino, who wanted to become a better chef and a better leader, was promoted within seven months and continued his growth trajectory to chef de cuisine.
In the question-and-answer period following Cimino’s talk, he offered a few tidbits, including his desire to open a restaurant in Akron.
“It has always been the end goal to open up something in Akron,” he said. “When, I don’t know but that will always be the goal.”
He also divulged his favorite places in Akron to get a sandwich: Diamond Deli and Primo’s Deli.
Arts and restaurant writer Kerry Clawson may be reached at 330-996-3527 or kclawson@thebeaconjournal.com.
This article originally appeared on Akron Beacon Journal: Vinnie Cimino talks at Roundtable about prioritizing restaurant team
Reporting by Kerry Clawson, Akron Beacon Journal / Akron Beacon Journal
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By Kerry Clawson, Akron Beacon Journal | USA TODAY Network
