Nick Visconti piles toppings onto a Greek Gyro sandwich at Fatt Boys on Wednesday, February 1, in Kalispell. The sandwich is made on pita bread, with gyro meats (lamb and beef), shredded lettuce, diced tomatoes, onions, feta cheese and Tzatziki sauce.(Brenda Ahearn/Daily Inter Lake)
February 5, 2017
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February 5, 2017 4 a.m.
Local chef focuses on homemade freshness
Nick Visconti got his start cooking in kitchens in Tucson, Arizona, but his passion for food is a lifelong obsession. With his Sicilian roots, Visconti has memories of helping in the kitchen with his mother, father and grandparents from a very young age.