Vito Racanelli


Vito Racanelli is presently the Executive Chef of the prestigious “High End” division and Corporate Commercial Chef of Anheuser-Busch, giving him the opportunity to work alongside some of the best chefs in the United States. His passion for education and love of food and beer are greatly utilized by developing outstanding programing for not only the independent restaurateur but also national chains, retail food establishments and high volume stadiums. Vito is also the executive chef of The Budweiser Taste of St. Louis, managing the culinary stage and the Stella Artois Chef Battle Royale culinary battles. He also spends time regularly collaborating with culinary schools, where he teaches about the fundamentals of beer and beer pairings and also teaches Italian and pasta-making classes.

Chef Racanelli’s passion is to cook with fresh, local ingredients. He is a lifetime member of Slow Foods and committed to artisan producers and small farmers. His love for food is apparent in the artistic, inspired dishes that he creates. A native New Yorker, Racanelli is a graduate of the prestigious Johnson and Wales University in Rhode Island and has been cooking for more than 25 years. Chef Racanelli has worked in five star restaurants and hotels in New York City. Early in his career Vito spent time in Italy studying his family roots and learning about Italian culture and food.

He has a fun, passionate, kind-hearted attitude. “I love food; it is so much of my life and soul.” Vito most recently had a 4-year run as the chef-owner of Mad Tomato in Clayton, MO. Before that, he was chef owner of Big V’s in the Loop and Onesto in South City.

Racanelli has been voted one of Sauce Magazine’s Best Chefs and received numerous awards for his former Clayton restaurant, Mad Tomato, including: St. Louis Magazine’s Best New Restaurant, Riverfront Times’ Best Italian Restaurant, Sauce Magazine’s Favorite Italian Restaurant, and Alive Magazine’s Best New Restaurant. Racanelli has also been nominated by his peers and chosen to be published in the book, Best Chefs America.

Racanelli and his wife Amy share a passion for cooking, travel, culture and spirituality. They are both involved in the planning of a vocational cooking school in Guatemala with the organization “Send Me”.