Interview with a Chef »

“MEET THE CHEF”

"The Man Behind The Mutz" Vito Buzzerio

We are happy to bring you a new weekly series that we call “Interview with a Chef” that will give you all an inside look into some of our favorite restaurants around Hoboken. We hope you enjoy reading it as much as we enjoyed writing it!
Everyone in town brags about how good your fresh mozzarella cheese is, when and how did you learn how to make it?

VITO:  It all started when I was 17-18 years old and I began working at Servelli’s Supermarket which was located on 4^th and Grand in Hoboken.  It was a big family operation there…  As soon as I learned to make it, they let go of the guy who used to make it. So I felt kind of bad about the situation, but it was what it was, and everybody needed a job, I really had no power over that.

After your 4 years working at Servelli’s, why did you leave and what did you do next?

VITO:  I moved on to a small deli in Kenilworth, NJ called Gino’s Deli because  I wanted to learn more about the food operation and how to make pasta and the frozen dinners we make here, basically how to take care of customers, things like ordering, etc.  I was there for about 4-5 years.

At what time in your life did you start Vito’s Deli and how did the deli make it?

VITO:  Living on the block here, I saw a sign in the window “Deli for Rent – Deli for Sale” it used to be called Willie’s Deli back in the day. It was open one day, closed the next, and it wasn’t very consistent and a lot of stuff needed to be changed around. So with the help of family members I said you know what? Let’s give it a shot. That was 1986. And I haven’t looked back.

What separates Vitos fresh mozzarella from the other mozzarella in town?

VITO:  There are different types of curd out there. The curd is the pasta you need to make the mozzarella. Ever since I could remember we’ve always used the Polly-O-Gold.  It’s a little more expensive. A lot of people tend to use the cheaper curd, it comes out too hard, or too soft, but Polly-O-Gold is really like the Godfather of Curd to make mozzarella. And then the technique and stuff like that. It got to a point where I couldn’t even make it by myself anymore so I had to teach a couple guys so now there’s four guys here that make it.

How much mutz do you go through each week?

VITO:  We make over 1,000 lbs a week. We sell to local restaurants too. As a matter of fact today I got an order from someone that lives in Hoboken and is getting married in Nashville, TN and they want 500 pieces of mutz.

What’s the most popular sandwich?

VITO:  Roast beef and mutz, and Vito’s Hero – ham, salami and mutz with the works. Close third – turkey and fresh mutz. My favorite is the hot roast beef and mutz.

When you’re going out to dinner, what’s your favorite meal?

VITO:  I like to order fish most of the time, fish or lamb. I love lamb chops. Every time I go out, especially with the guys, we find a dish we like we enjoy and come back to the kitchen replicate it for our customers.  You can find those dishes as our daily specials.

A lot of Hoboken businesses are family run, is your family involved her at Vito’s Deli?

VITO:  Family is extremely important to me.  I started this deli with the help of my parents.  My mom was the backbone of this deli up until a couple of years ago when she retired.  Since she retired I have three guys that now do her job.  Three grown men can’t replace a mother.  My two sons also work here at the deli and hopefully will take over the business when I want to retire.

Staying on the family topic, what are you feelings on Carlo’s Bakery and their famous “Cake Boss” show on TLC?

VITO:  I feel it is a great thing for Hoboken, Buddy and his family.  It couldn’t have happen to a nicer family.  I remember going to the original Carlo’s Bakery on 412 Adam Street with my father and Buddy Sr. used to give me mini cannolis and cookies.

You were born and raised here in Hoboken, what makes Hoboken a special place?

VITO:  I love Hoboken.  I love the old time feel of Hudson Street and Court Street.  Sometimes I take a 15 minute break and take a walk around town and head up to Stevens Institute, I love the view up there of the city skyline.  Hoboken is basically another borough of New York City!

With all the deli’s in Hoboken, what makes Vito’s stand out and why should people come?

VITO:  Everything in my deli is fresh.  We work as a team here and our slogan is service with a smile.  I hold weekly meetings with all my employees and we try our best to please our clients.  We have the best deli meats you can get serving Thuman’s and Black Bear.  We also make home made ravioli’s that are a huge hit along with premade frozen meals people can pick up quickly after work.  Come to Vito’s, try the mutz on any sandwich and you will be happy.

Stop in Vito’s Deli and let them know you saw them on The Boken Online.  Ask for Vito!

Fresh Cold Cuts at Vito's Deli

Imported Italian Specialties at Vito's Deli

Popularity: 6% [?]