Meet Our Staff

Tony Callendrello

Owner & Wine Director

Tony is a lifelong wine enthusiast with a particular love for Italian wines. Not limited to Italy though, he seeks out quality wines from throughout the world. Tony seeks to share his passion for wine to create a wine experience for his guests, whether a casual wine drinker or a knowledgeable wine lover. Foremost though, wine is a beverage that is best with food and Tony works with Chef Paul to create memorable food and wine pairings. Tony is a Certified Specialist in Wine, has his Level 3 Certification from the Wine and Spirits Education Trust and has passed his Introductory Sommelier exam from the Court of Master Sommeliers.

Paul Callahan

Executive Chef

The kitchen at Vino e Vivo is run by Chef Paul Callahan. Chef Paul is a New Hampshire native and was first introduced to the world of fresh foods and slow cooking when he was a young boy. He spent a great deal of his childhood with his Armenian uncle who had a large garden and a cellar filled with his own canned goods.

Chef Paul started working in a kitchen at age 13, and began learning simple tasks and quickly discovered he had a knack for a variety of skills in the kitchen. He is envied among his peers for his charcuterie skills.

Chef Paul has refined his abilities while working in New England's fine dining scene such as Barbara Lynch's The Butcher Shop, Frank McClelland's L'Espalier, The Herb Lyceum (a 30 seat, communal style dining experience which sources foods from it's own gardens), and No. 8 Kitchen & Spirits which won North Shore Magazine’s ‘best new restaurant’ award. More recently he worked at Ceia and Brine which won several awards during his time there.

As a result of his various Chef positions, Paul has come to believe in the importance of compassionate consumption of food and uses a "farm to table" philosophy. Chef Paul takes great pride in making a connection with guests who taste his cuisine. Paul joined Vino e Vivo in July 2021 and brought a host of new kitchen design and menu ideas. Paul's creative menu and food combinations serve as a wonderful match for Tony's wine selections.

Dylan Glazier

Sous Chef

“Success is measured by the memories you create.”—Thomas Keller.

Drawn to the creative environment and driven culture of kitchens, Dylan Glazier knew early in his life that cooking would be his career. He remembers fondly watching Food Network and The Travel Channel as a child, and cooking dinner with his parents. He started cooking professionally at fourteen, attracted to the idea that what he could do would have a tangible, visible effect on the world around him. As a sophomore doing undergraduate research in quantum computational theory, one of the things he looked forward to the most was his weekend cooking job. After crossing paths with Chef Paul Callahan and admiring his style and passion, Dylan joined Vino e Vino as a rounds cook in 2022. He has since moved up, leading the kitchen’s drive in inventive fermentation and preservations projects while widely expanding the flavor options for Vino’s famous house-made ice creams.

When asked of his philosophy, Dylan says, “I want to do cool things that make people feel good. What we do affects people. I love guest interactions—seeing the moment something I made makes a person happy.”

Justin X. M. Corriss

Certified Sommelier

Justin X. M. Corriss is a Certified Sommelier with many years of hospitality management experience. He obtained his sommelier certification in his junior year of college at Stetson University, where he completed and presented his senior thesis: “Crushing Sweet: The Decline of Sweet Wine in Post Prohibition America.” After graduation, Justin opened and ran the tasting room at Point Lookout Vineyards in Hendersonville, North Carolina. Looking to make the leap into restaurants, he then became the Front of House Manager and Sommelier at Raleigh Wine Bar + Eatery in Portsmouth, New Hampshire. While there, he also assumed the role of Bar Manager, and went on to win the Portsmouth Restaurant Week’s 2022 Best Cocktail Competition. After a brief stint bartending at FIVE81°NE, Justin is excited to bring his passionate and enthusiastic style of service to the guests and team at Vino e Vivo, where his deep-rooted understanding of the history and culture of beverages thoroughly mesh with the ever-changing, seasonal flavors of the kitchen. In his spare time, he can be found writing novels, poetry, and plays, fly-fishing, going to concerts, and cooking at home. His personal motto is Nunc Est Bibendum—Now is the time to drink!

WINES

BEERS

Meet Our Staff