Ettore Mazzei chef & owner of Recipe started dishwashing at Lucchese’s House of Seafood at the age of 12. From 12 to 18 he worked in all areas of the Restaurant to include prep chef, sauté chef, busboy, waiter & bartender. At 18 he started working for the award winning executive chef Gerardo Campitiello at the Alps as a chef & tableside waiter. There he mastered French & Italian Sauces, Saute Station & tableside cooking to include homemade Caesar Salad, Steak Au Poivre, Crepes Suzette, Strawberry Zambione & more. He opened the Monte Bianco with Chef Campitiello a 400 seat catering hall and ran the catering hall as banquet Manager & Maitre’d. At 23 he started Chez Vous caterers from the basement of his house with $2000. In 1987 he moved Chez Vous to the first-floor storefront of Edgewater Hall. In 1997 he purchased the building and expanded Chez Vous to include the 2nd & 3rd-floor lofts. In 1998 he opened Dock Street Bar & Grill in the cellar. Today Chez Vous caters in the tri-state area to the hip & stylish.