Hector Godinez is a self-taught chef. He started in the industry at just 15, working his way through the ranks. Throughout his career, he has worked across numerous cuisines, including Mexican, American, seafood, and Italian.
Now, for almost 14 years, Godinez has been with Grimaldi’s Pizzeria, where he now manages culinary operations and menu development.
We touched base with him to talk about Grimaldi’s wines, which are made exclusively for the restaurant in Italy, and fun facts—such as the one instance when he won’t eat guacamole.
Instagram: @grimaldispizzeria
Grimaldi’s Pizzeria has its own wine! Can you describe it?
Our Mille Gradi wines are the perfect complement to our high-quality coal brick oven pizzas. We knew that having wine that can be paired with any of our dishes would bring the best culinary experience to our guests.
What was the process that went into creating the wine?
In 2015, our executive chef at the time, Cory Lattuca, and a team of experts visited Italy, where they collaborated with Sergio Zingarelli, owner of the Rocca delle Macìe winery in Tuscany’s rolling hills, to create the wine. Two wines were blended exclusively for Grimaldi’s: the Mille Gradi Sangiovese Di Toscana and Mille Gradi Pinot Grigio. The sangiovese, syrah, and merlot grapes are vinified separately and blended before bottling to preserve the distinctive freshness and the primary aromas coming from the grapes.
This wine pairs best with …
It’s light enough to pair with our Mediterranean Salad or a board of our Bruschetta Trio, while its robust character pairs perfectly with our Traditional Pizza, topped with our secret recipe tomato sauce, hand-sliced mozzarella, signature cheese, and spice blend.
What other types of wines do you offer at Grimaldi’s?
We provide an extensive selection of red and white wines, with recommended pairings listed alongside each dish on our menu.
Your personal favorite wine-food pairing?
The Don Chef selection with the Mille Gradi Sangiovese.
When you’re not at Grimaldi’s, we’d find you …
Entertaining friends and family at home through food and drinks.
Favorite motto?
Never forget where you came from, no matter how far you get!
On your bucket list?
A Mediterranean cruise with my wife and a World Series game watching my Yankees.
Something we’d be surprised to learn about Grimaldi’s?
Our method of making pizzas is unique. We start by layering cheese directly onto the dough, then add the sauce on top. This process results in a perfect Brooklyn-style thin-crust pizza, baked in our 1,000-degree coal-fired ovens.
Something we’d be surprised to learn about you?
I don’t like raw onions. I like them cooked, caramelized, and even pickled, but not raw. Therefore, I don’t like guacamole if it has onion in it!
