Meet the Chef: Vincent DeGrezia, Chef and Owner of Annarella Ristorante

On the outskirts of Saugerties, Annarella Ristorante is an Italian restaurant serving up old-world recipes in a warm and welcoming setting. Known for their hospitality as much as their Tuscan-inspired meals, Annarella has cemented itself as a multi-generational favorite among locals and visitors alike, due in part to owner Vincent DeGrezia’s intentional emphasis on his ideal dining experience: Italian family recipes lovingly shared in an upscale yet approachable setting.

We caught up with DeGrezia to learn more about what has shaped Annarella into such a Saugerties mainstay and how his values of family, food, and quality time carry over to the restaurant.

INSIDE+OUT: How did your journey into the restaurant business begin?

Vincent DeGrezia: My family has been in the restaurant business for generations. My grandfather, who’s from Naples, and father both ran restaurants– so I was raised in the business. I opened Anarella a little more than ten years ago, and although I’ve worked in some family businesses, like Sofia Wine Bar in NYC, which my family owns, this is the first one I’ve opened myself.

Where are you originally from, and how did you wind up in the Hudson Valley?

My father is a first-generation Italian, born in Bensonhurst, Brooklyn, but my family has had roots in the Catskills since the 70s. I was born in the town of Catskill in a hospital that is no longer there, but my earliest memories are spending time with family here, skiing and enjoying the beautiful summers the Hudson Valley is known for. Since then, we have had restaurants from New York City to Florida, but this is where we consider home now.

What type of experience can guests expect during dinner at Annarella’s?

It’s a casual fine-dining experience that’s laid-back but offers great food. We want people to feel like they’ve walked into a family member’s home, from the atmosphere to the recipes. When you walk in, you’ll see very old pictures of my grandfather and father, my grandparent’s wedding photo, warm lighting, and friendly people—our staff and servers are welcoming from the second you sit down till you leave. Our menu is made up of family recipes, so it’s like going to dinner at a comfortable place with authentic meals.

What are signature dishes and menu items can we look forward to this season?

We offer some standard dishes, but we’ll also include seasonally changing meals like stuffed quail on wild rice for the Fall. Our top sellers are probably our lasagna—my grandfather’s recipe from Naples, and the tonnarelli, our homemade pasta. We also have an elevated wine program with many Californian and Italian wines, typically around $10-$12 per glass or several options by the bottle.

What dish could you eat every night and never tire of?

Our lasagna, hands down.

What dish reminds you of your childhood?

A simple spaghetti pomodoro reminds me of eating at my grandfather’s house on Sundays. It’s the simplest dish but most nostalgic.

What makes a dish great, and how do you ensure the quality stays true to your family recipes?

Taking time in the kitchen to have all proper high-quality ingredients is so important to creating the dishes. And the recipes need to be followed to a tee for authenticity.

What’s your favorite aspect of running the restaurant?

I truly love the hospitality aspect. I like making people feel good and creating unforgettable experiences for them. Hearing a guest say, “Thank you so much for a memorable experience,” makes it all even better. And I love seeing the restaurant grow. Last year was our busiest year to date.

What are you most proud of requarding your career as a restaurant owner?

The friends I’ve made through the restaurants I’ve been a part of are truly special. When someone starts as a guest, you get to know people on a different level. After sharing experiences over wine and great cuisine, they sometimes become lifelong friends.

What do you envision for Annarella’s future? What legacy do you want to leave behind?

People like the most the quality of hospitality and being served food that comes directly from our Italian ancestors. And one way to continue that legacy is to make our own tomato sauce to sell. You can currently buy it at the restaurant, but soon, it will be available online and in supermarkets around the Hudson Valley.

If you had not become a restaurant owner, which profession would you have chosen?

I don’t know; it’s what I’ve always known and wanted.

What music do you like to listen to in the restaurant?

We favor the oldies, Sinatra radio, and the 1950s and 60s music.

How is being in Saugerties different from the family restaurants you’re a part of in Manhattan?

There is little difference because the customers we attract are similar; they’re looking for authentic meals and a warm environment. The amount of love we put into everything and the quality of service stays the same no matter where we go.

If you could have a meal with anyone, who would it be?

A meal with my grandfathers. When you’re a kid, you don’t ask the things you wish you could as an adult.

Do you have any words of advice for up-and-coming restaurateurs when it comes to working in the Hudson Valley?

Love what you do. If not, it won’t work.

Photos courtesy of Annarella Ristorante

Follow/Connect Vincent DeGrezia + Annarella Ristorante via Website | Facebook | Instagram | Inside+Out Spotlight

Read More of Inside+Out’s MEET THE CHEF SERIES

Chef Kevin Katz | Red Onion Bar & Restaurant | Saugerties NY
Chef Clare Hussain | Runa | New Paltz NY
Chef Doris Choi | Silvia | Woodstock NY
Chef Efren Hernandez | Casa Susanna at Camptown Catskills | Leeds NY
Chef Nicholas Leiss |  Farms2ChefsTable | Beacon NY
Chef Jim Anderson | The Dutch | Saugerties NY
Chef Rachel Bartlett | Stewart House | Athens NY
Chef John Bush | Millstream Woodstock | Woodstock NY
Chef Francesco Buitoni | GioBatta Alimentari | Tivoli NY
Chef Tony Moustakes | City Winery Hudson Valley | Montgomery NY
Chef Jamie Parry | Swoon | Hudson NY
Chef Christoper Weathered | Mill & Main | Kerhonkson NY
Chef Jesse Frederick | Butterfield Restaurant at Hasbrouck House | Stone Ridge NY
Chef Corwin Kave | Deer Mountain Inn | Tannerville NY
Chef Cheryl Paff + Chef Juan Tzitzimititila | Black-Eyed Suzie’s | Kingston NY
Chef Richard Erickson | Blue Mountain Bistro & Bistro To Go | Kingston NY

+ + +

Search the Inside+Out Directory for Restaurants, Cafes, Coffee Shops, Bars + More!