At ViceVersa, Three Young Restaurateurs Team Up To make Their Dream a Reality
Elegant, yet accessible, this enrrgetic restaurant serves contemporary Italian cuisine that can be enjoyed in a beautiful designed space. If there are any three young people who have had the experience it takes to open their own restaurant, these three are it--and their coming together reads like a story. Franco Lazzari, Daniele Kucera, and Stefano Terzi orginally met each other in the early 90's while working at the celebrated restaurant on Central Park South, San Domenico, NY. Each came from different parts of Italy; each had worked in restaurants since their teens. Franco came from the original San Domenico in Imola to help open theis "Sister" restaurant in New York as maiter d'. Daniele arrived a few years later in 1993 from Venice, also as part of the front of the house team. The two became fast friends who shared a similar philosophy about running a fine dining establishment. Stefano joined the team a year later, working in the kitchen as a sous chef. The three formed a close friendship, and they began to speak of their mutual vision to open their own restaurant. In 1997, while Stefano remained at San Domenico as chef de cuisine,

Franco and Daniele moved on to expand their acclaimed jean Georges as captains-maitre d's. Their time there not only gave them their 'masters degree'in fine dining skills, but enabled them to locate the perfect space and finalize the details from their own long-awaited project. The result is ViceVersa, pronounced veecha-versa, the Italian way. At ViceVersa, Franco, along with his partners Daniele and Stefano, unveiled their vision for a contemporary Italian restaurant, combining the tradition of their own cultural backgroung with the youth and energy of their years, and the sophistication and experience of their time in major New York City restaurants.