Page 54 - South Mississippi Living - March, 2019

DINING chef pro le
Chef Shayne Varone
Chef Shayne Varone was inspired to pursue his culinary career by two great men in his life: his father and Coast legend, Chef Bill Vrazel. For Varone growing up, Sundays were for gatherings of friends and family with his dad cooking on the grill. “He is an amazing cook,” Varone said.
In 1999, Varone began his career
at Vrazel’s Fine Food Restaurant in Gulfport as a cook. Vrazel taught him the fundamentals of cooking and encouraged him to continue his education at The Culinary Institute of America. Varone still remembers the rst time he tried Vrazel’s Osso Buco. “I could not believe something could taste that good,” he said. “Bill was an amazing chef, and Vrazel’s Fine Food was truly special.”
Varone has been the chef at Wentzel’s Seafood since it opened in May 2016. One of his favorite things about being a chef is the creativity it allows and experimenting with the vast array of ingredients available.
His advice for anyone wanting to pursue a career in the restaurant industry is to make sure you understand the sacri ce and effort it takes. “It’s hard on families because your job is very demanding and constantly needs your attention,” he said. “You have to have passion and drive to be successful in this competitive industry.”
Wentzel’s Seafood is located at 1906 Beach Blvd., Biloxi, and is a member of the Mississippi Coast Restaurant & Beverage Association.
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54 SOUTH MISSISSIPPI Living • March 2019
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story and photo courtesy of Mississippi Coast Restaurant & Beverage Assoc.
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