Tony Vallone excels at orchestration. You don't get to mark more than half a century in the restaurant business, as Vallone has, without knowing how to coordinate elements to deliver the maximum punch.
And perhaps that's why he chose to trumpet a new chef at Ciao Bello two months after the toque already started. But in announcing the arrival of executive chef Alan Paryzek, Vallone did more than post a simple "new hire" notice. The statement of a new talent in the Ciao Bello kitchen comes with news that the six-year-old Tanglewood Italian restaurant also boasts new menus and a remodel of its dining room.
