Vincenzo Della Polla

With his down-to-earth, Philly-born style, Vince taught thousands in his cooking classes at Pritikin that healthy eating is not just delicious, it’s easy. “If you can chop, you can cook!” he encouraged his students daily, and they all enjoy the results – dishes like Seared Salmon with Arugula, Mushrooms, and Balsamic Vinegar; Salad with Carrot, Pineapple, and Fresh Mint; and Mango Parfait.

Though low in sodium, sugar, and fat, everything that came out of Vince’s kitchen was bursting with deep rich flavor.

Vince honed his culinary skills at Johnson and Wales University as well as in several restaurants nationwide. From pizzerias to P.F. Chang’s to resorts, Vince has done it all. But what he loved most was his current work at Pritikin because “there’s nothing more rewarding than having Pritikin guests coming up to me and saying, ‘I can do this! I like what I’m eating! You’ve saved my life!’ I never got tired of hearing those words.”