MEET OUR TEAM

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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. 

Jon Parsons 

Sous Chef

Jon Parsons and Chef Paul first met when they both worked at restaurants in Newburyport. Parsons likes to say that the “kitchen came to me, I didn’t really go to it” of his path to sous chef. It wasn’t something he’d ever considered as a career, but a shift washing dishes, that led to a job offer at a restaurant changed his course. He soon realized he wanted to learn more about cooking and took a job at Ceia in Newburyport where he specialized in making fresh pasta and met Chef Paul, who stopped him on the stairs one day and announced, “I’m plotting out your future.” Two weeks later, Parsons was working with Chef Paul at Brine and in the summer of 2021, he joined the Vino e Vivo team as Sous Chef. The best part of his job is that he gets to cook food every day and says, “I enjoy the joy people experience when they eat my food.”