Founder and Chef De Cuisine

Along with his wife, Maria, Vincent DeRosa started the fledgling company after successful careers in Corporate and Educational fields.

Vince studied Classical Piano Performance under the direction of Madam Rosina Lhevinne and Robert Turner of the famous Julliard School of Music and also attended Master Classes in Piano Performance at USC and the Music Academy of the West under the direction of concert pianists Jerome Lowenthal and Reginald Stewart.

With his creative juices overflowing, Vince added culinary arts to his resume.

Vincent has served as an Officer, Director, Member and Volunteer of many Non-Profit- Mutual Benefit Corporations and Organizations including President of The Irwindale Chamber of Commerce, Trustee of Citrus Valley Health Foundation which is charged with the development of philanthropic support through charitable contributions and community awareness for Inter-Community Medical Center, Queen of the Valley Hospital and Citrus Valley Hospice as well as an Officer and Director of several Homeowner Associations in California and Hawaii and member of the San Gabriel Valley Economic Partnership.

Some of the significant awards include the 1999 and 2005- Jo DiShanni Business of the Year Award, Irwindale Chamber of Commerce, 1995- Best Salad Award “Best of Cheers” San Gabriel Valley Tribune, and 2008 San Gabriel Valley’s 57th District Business of the Year, selected from 3.7 mil companies in So. Cal.

Vincent married in 1973 to Maria DeRosa and they are blessed with 2 Children, Marissa and Christopher who are also partners in the business.

Executive Chef

Paul Vincent Vigil was born and raised in the greater Los Angeles area. Chef Paul has been working in the restaurant food industry since he was nineteen years old, giving him extensive experience. He began his culinary journey as a kitchen manager for a steakhouse in Rock Springs, Wyoming. Upon his return to California he began his classical training at the Four Star restaurant in the Pasadena Hilton eventually becoming a reknowned exhibition chef.

As his quest for sweet and savory progressed, Paul became a general manager for Russell’s Kitchens in Pasadena and later for national chain Marie Calendar’s in West Covina. Chef Paul has many astounding achievements and has not only opened and managed his own establishment in Alhambra, but has also assisted in opening six other successful restaurants. He came to Picasso’s in 2007 and is now honoring our kitchen as the Executive Chef.

His responsibilities include developing and preparing the seasonal masterpieces, and overseeing his kitchen team in production of all café and catering dishes. Chef Paul also assists in ordering of vendor products for Picasso’s foodservice operations and oversees the kitchen management of his culinary team and Picasso’s cleaning crew. Paul is a certified Servsafe food protection manager which is recognized by the International Food Safety Council and the National Restaurant Association Education Foundation. He is currently resides in Alhambra, California with his wife and family.

Sous Chef

Born in Santa Ana, El Salvador, Angelina developed a love for food while in her teens and decided to further her education at the California School of Culinary Arts where she graduated with honors in the Le Cordon Bleu Program. After graduating, she was retained by Off Citrus; a newly-opened restaurant in the outskirts of Downtown Covina.

While at Off Citrus, Angelina was personally trained in food preparation and safety by Off Citrus’ owner Shelley Doonan, a highly educated top chef who not only graduated from the California Culinary Academy, but also holds a Bachelor and Science Degree in Restaurant Management. Angelina soon earned the position of primary chef and manager where she continued for six more years. Angelina’s knowledge of superior cuisine brought her to Picasso’s Café, Bakery, and Catering Company in the summer of 2005.

She also specializes in ethnic menus from the Central American Regions and is in charge of the extensive cold-food line, gourmet catering trays, and garnishes. Angelina is a certified ServSafe Food Protection Manager which is recognized by the International Food Safety Council and the National Restaurant Association Educational Foundation.