Exclusive Interview with Season 8 Hell’s Kitchen Chef, Vinny Accardi

Vinny Accardi was a contestant on Hell’s Kitchen Season 8. From the very first episode of that season, Vinny struck me as the type of chef that I wanted to work the line with, and as the season unfolded, I started to think that he was the type of chef that I would have loved to work for as well.

He was driven, strong, and opinionated; he had that flair that had me thinking he could have certainly won the whole thing if he’d been given the chance.

He didn’t win unfortunately, but he made quite the impression on many, myself included. I got to ask Chef Vinny Accardi a few questions about his time on Hell’s Kitchen Season 8. And I will say, before I got the chance to speak to him, I had an idea about him.

As I watch new seasons unfold on Fox, I often think about how my favorite contestants from seasons past are doing, and whenever I thought of Vinny, I pictured the type of chef that could inspire and lead a kitchen staff with the best of them, and in his down time, I envisioned him in a bar with that same staff, perhaps playing a few hands of Brisk, sipping on an espresso with Sambuca after a pretty grueling dinner service.

When I got to chat with him and ask him a few questions, I found that all my opinions on the man had been right. A great person, with some epic advice.

Here’s my chat with Chef Vinny Accardi

Domenic Marinelli for Guilty Eats: Chef, How did Hell’s Kitchen affect your career?

"Chef Vinny Accardi: “HK was good for me all around, except for the not winning part (laughs). It definitely opened doors and helped move my career forward. Learning the TV aspect is helpful, as well as it taught me how to talk on camera and answer questions. HK gives you a resource to say go Google me when someone has doubts.”"

Domenic Marinelli for Guilty Eats: Do you still watch the show?

"Chef Vinny Accardi: “I’ve been out of the loop with watching the past few seasons. Just don’t have as much TV time as I once did, but still wish the show and Chefs well. The longer it is on the air, the longer it remains relevant. I get messages all the time about it.”"

Domenic Marinelli for Guilty Eats: What advice you would have for a cook or chef working in a post-Covid world?

"Chef Vinny Accardi: “My advice to cooks and Chefs post Covid would be different for each. For Chefs, I’d say know your worth and charge accordingly. Don’t be afraid to say no. There are more options available now than just restaurants to explore, even if only for a limited time and it’s always good to add a new tool to the belt like working meal prep or Private Chef or Yacht work.“Those that can pay better weren’t affected so much during the pandemic. For cooks; don’t think you are a chef. You are not in that boat yet. Enjoy the extra pay coming your way now that it is on the rise, but don’t get a big head over it. The goal for you should be to soak up as much knowledge and experience as you can and move up the ladder. That’s when your time will come. Stay focused on the bigger goal not the few extra bucks now.”"

Domenic Marinelli for Guilty Eats: Who is benefiting from your culinary experience these days? What projects have you got lined up?

"Chef Vinny Accardi: “I’ve been busy…I work mostly as a Private Chef in Miami, so feel free to mention it to those in the South Florida area who may like my services. Next spring I will be launching my own spice line for internet and retail sales: 55 SPICE. I’m sure you’ll see it on my page when it’s up and running; hopefully a Steakhouse the year after.”"

He finished the interview by wishing me luck with my writings—something that I took to heart; especially coming from someone I respect.

As he stated above: “The goal for you should be to soak up as much knowledge and experience as you can and move up the ladder.”

Words to live by, dear readers. Thank you, Chef Vinny Accardi. Check him out on Instagram and Facebook.

Guilty Eaters…what’s your favorite Chef Vinny moment from Hell’s Kitchen?