SHUN CUTLERY BLOG: BEHIND THE BLADE

Designing More Than Pizza: Chef Vincent Morelli of Cent’s

From streetwear in NYC to wood-fired pies in Cleveland, Chef Vincent Morelli’s creative path has always balanced vision and utility. As chef and owner of Cent’s Pizza + Goods, he’s built more than a restaurant; he’s created a platform where food, design, and community intersect. In this edition of Behind the Blade, Morelli reflects on trusting his gut, the design-forward tools that shape his kitchen, and the journey from supper clubs to Cent’s.

Tell us about yourself.

Vincent Morelli: My name is Vincent Morelli. I am the owner and chef at Cent’s Pizza + Goods in Cleveland, OH. In college, I studied fashion and started my professional career in product development for a streetwear brand in NYC. While I worked in that field for several years, my interests grew and developed into two overarching categories: food and design, which is where the idea of Pizza + Goods comes from.

 
How long have you been in the culinary space?

Vincent Morelli: I’ve been in the culinary space professionally for about nine years now. The transition from fashion happened when I decided to move back to Cleveland to open Cent’s. I started working in a kitchen on the weekends for two years, and when I moved back to Cleveland, I worked in a kitchen full-time until opening.

 
What brought you into the kitchen?

Vincent Morelli: Originally, I was brought into the kitchen at a young age to help out at home. I didn’t like cooking back then. It felt more like a chore than something enjoyable, but I always enjoyed eating and trying new things.

 
How did you learn to cook?

Vincent Morelli: I learned to cook from my grandparents, parents, aunts, and uncles. There was never any formal training, but I was around it a lot, and they all made really good food.

 
Were there any early food memories or experiences that inspired your love for cooking?

Vincent Morelli: I remember cooking for my grandpa a lot when he was older and living with us. He was always hyping up my food and telling everyone how good it was. In the moment, I just figured he was being nice. I never thought I would open a restaurant or cook professionally. It wasn’t something I was interested in at the time.

 
Who were the biggest influences on your decision to become a chef?

Vincent Morelli: I don’t think I ever made a direct decision to become a chef. I just wanted to do something that was my own, and I realized that this was one of my strongest talents. My goal was to curate a multifunctional brand that encompassed all of my interests. My biggest influence for that concept was Kinfolk in Brooklyn, a retail space, cafe, and nightclub all under one roof.

 
What was one of the most valuable lessons you learned during your culinary training?

Vincent Morelli: The most valuable lessons I’ve learned in my process, whether it be fashion, culinary, or business, are to be very observant, listen before you speak, take inspiration from everything, and trust your gut.

 
Tell us something that you're most proud of the work you've done over the years?

Vincent Morelli: Creating Cent’s and developing it from the ground up with no prior experience. It makes you realize how capable you are when you build something like that and it becomes successful. It took so much hard work and perseverance, and I’m proud of myself for sticking with it and not giving up when times got tough.

 
How important are the tools you use in the kitchen and why?

Vincent Morelli: Kitchen tools are important to me in many ways. They’re like accessories and extensions of yourself as a cook. Since I’m obsessed with design, I’m constantly looking at new tools and ways to be more efficient in the kitchen. The look is very important to me, as well as the function. The more places I can use one tool, the better. I like keeping things pretty minimal, so the less clutter or tools, the more clear my mind will be.

What is the evolution of your relationships with knives in your career?

Vincent Morelli: In my early cooking experiences, I used whatever knife was available. I didn’t think I deserved a nice knife without having any particular skill. After I started working in kitchens, I often saw chefs with their own knives and began to learn the differences between brands, blade shapes, and handle shapes. It became very interesting to me, and I invested in my own chef’s knife about two years before opening Cent’s. I’ve maintained that same blade since. I typically like to use one knife for multiple purposes. Now, I have a few different knives thanks to Shun, and it’s been a lot of fun using specific blades for specific tasks.

What makes a great knife?

Vincent Morelli: I think comfort and durability are the two main things. It needs to feel good when chopping for extended periods and shouldn’t create discomfort in your hand or wrist. All knives need sharpening, but for me, the less I have to do it while still maintaining a sharp edge, the better.

What is your go-to knife?

Vincent Morelli: The Dual Core Kiritsuke has quickly become my go-to since I received it.

What advice would you give to aspiring chefs who are just starting out?

Vincent Morelli: Don’t compromise for your guests. Know what you want and execute it the way it should be done. If the passion is there, the people will come.

 
Are there specific cuisines or traditions you feel especially connected to?

Vincent Morelli: Italian, for sure, because it’s my heritage and I grew up eating it. I love other types of food equally, if not more, than Italian, but it would be hard to feel that same connection to another cuisine. The flavors and dishes bring me back to my childhood.

 
What do you love about the Cleveland food & beverage community?

Vincent Morelli: I love how tight-knit we are. We all try to support each other and push each other to grow. We know there’s a lot of room for improvement in Cleveland, so it’s important to keep raising the bar and supporting one another.

 
What was a pivotal moment in your career that helped shape your culinary identity?

Vincent Morelli: When I first moved to Cleveland, I did a series of supper club-style meals and parties. I think they helped me establish a community and a brand. I was able to tell the story of my food to a large group of people, and they were able to meet each other. I still meet people today who bring it up and say how important it was for the city and community at the time.

 
What’s your go-to meal when you’re cooking just for yourself?

Vincent Morelli: By choice, it’s always pasta. But when I’m cooking for myself, I usually just use what’s around the house; all the odds and ends in the fridge so nothing goes to waste. A lot of times, that ends up as pasta or a rice dish.

 
If you could cook a meal for anyone in the world, who would it be and why?

Vincent Morelli: My mom, because I was never able to, and she inspired me in so many ways in life. It would be nice to show her what she taught me and for her to experience my food.

 
If you had to describe your culinary journey in one word, what would it be?

Vincent Morelli: Fortunate.