“Tony Vallone excels at orchestration,” writes food editor Greg Morago for the Houston Chronicle. “You don’t get to mark more than half a century in the restaurant business, as Vallone has, without knowing how to coordinate elements to deliver the maximum punch.”
“And perhaps that’s why he chose to trumpet a new chef at Ciao Bello two months after the toque already started. But in announcing the arrival of executive chef Alan Paryzek, Vallone did more than post a simple “new hire” notice. The statement of a new talent in the Ciao Bello kitchen comes with news that the six-year-old Tanglewood Italian restaurant also boasts new menus and a remodel of its dining room.”
“The 39-year-old Paryzek comes to the Vallone Restaurant Group after many years as a chef with Hyatt Hotels in Austin and Dallas. Originally from the Czech Republic, Paryzek inherited his love of the business from his mother who ran a restaurant in Chicago where he grew up. “The kitchen was my babysitter,” he said recalling his family’s business…”
Click here to continue reading the Houston Chronicle’s coverage of Ciao Bello’s NEW CHEF and MENU.