All this tremendous cuisine started in a little place called Zamora, Micoacan, Mexico.
Jose Vega moved from Zamora to California at the age of 14 where he learned the restaurant business, literally, from ground up. Jose started out as the low man on the totem pole in some high-end restaurants in Southern California and the Central Valley, and always found himself rapidly moving up the chain of command, gravitating more and more toward the kitchen. While working his way up, Jose learned the business side, the serving side, and especially the chef side. Jose gained mastery of Italian cuisine, being influenced by many great cooks, including his own brothers.
Rafael and Alberto, excellent chefs in their own right (you can sample their work at De Vega Brothers in Manteca and in Stockton), took Jose under their collective wings and taught him everything...often while working together at the same restaurants. Rafael, Alberto and Jose all owned De Vega Brothers restaurant in Manteca until Jose decided, now that he had seen the restaurant business from just about every angle imaginable, he should start his own place in stockton, taking his younger brother, Hector, and older sister, Mimi, with him to help run operations of Ciao Bella.
Together, Jose, Hector and Mimi pack full houses regularly, going through about 20-40 veal entrees a day, and an astounding 50 gallons of marinara, and 60 gallons of meat sauce every week - all made from scratch! They also stock about 70 diff rent wines. In fact, this past September 14th, Ciao Bella hosted a charity, full house wine dinner that was a huge success. 100% of the proceeds of the event were donated to Saint Mary's Dining Hall for this upcoming Thanksgiving where Jose himself will be to help serve the needy.
