General Info

Stefano Viglietti is a self-taught chef who owns and operates four restaurants with his wife, Whitney, in Sheboygan, Wisconsin. Trattoria Stefano, a regional Italian trattoria, opened in 1994 followed by Il Ritrovo, a certified Neapolitan pizzeria in 2000. Both have been featured in Food & Wine Magazine, Madison Magazine, Wisconsin Trails, Milwaukee Magazine, Bon Appetit, and Chicago Sun Times. In 2005, Stefano opened Field to Fork, a combination café and grocery featuring local and organic meats and produce. Field to Fork has been featured in Saveur Magazine and the New York Times. The Duke of Devon, an English-styled gastropub, opened in 2006 on Sheboygan's beautiful riverfront. Stefano has provided outstanding learning experiences for his employees through sponsored trips to Italy, helping to expand knowledge and appreciation for authentic Italian cuisine.Stefano Viglietti is a self-taught chef who owns and operates four restaurants with his wife, Whitney, in Sheboygan, Wisconsin. Trattoria Stefano, a regional Italian trattoria, opened in 1994 followed by Il Ritrovo, a certified Neapolitan pizzeria in 2000. Both have been featured in Food & Wine Magazine, Madison Magazine, Wisconsin Trails, Milwaukee Magazine, Bon Appetit, and Chicago Sun Times. In 2005, Stefano opened Field to Fork, a combination café and grocery featuring local and organic meats and produce. Field to Fork has been featured in Saveur Magazine and the New York Times. The Duke of Devon, an English-styled gastropub, opened in 2006 on Sheboygan's beautiful riverfront. Stefano has provided outstanding learning experiences for his employees through sponsored trips to Italy, helping to expand knowledge and appreciation for authentic Italian cuisine.