Raine Sindicich’s journey to becoming an Executive Chef is a testament to his dedication, passion, and talent in the culinary arts. Graduating from Penn State during the challenging times of the pandemic, Raine faced a tough job market. However, his resilience and determination led him back to York, where he began contributing to Victor’s, a restaurant he knew intimately since his parents became owners in 2007.
Starting at 15, he worked in various front-of-house roles, but when he returned after college, he chose a different path—stepping into the kitchen as a prep cook. “I had such appreciation for the team, the craft, and the creativity. From that moment, I knew this is where I belonged.”
Raine’s passion for cooking had long been simmering. Even in his early teens, he found inspiration in YouTube tutorials, home experiments, and, most significantly, family trips to Italy. “Italian cuisine captured my attention. The diversity from northern to southern Italy is remarkable—every region offers unique cuisine to explore and perfect.”
His love for northern Italy’s rich, buttery flavors is offset by an appreciation for the seafood-centered dishes of the south. A turning point in his culinary journey was experiencing handmade pasta in Italy. “It completely transforms a dish,” he says. That inspiration now fuels his mission at Victor’s: to craft authentic Italian cuisine with an elevated approach. “We already serve classics like cacio e pepe and carbonara, but I’m eager to introduce the other two pillars of Roman cuisine—amatriciana and gricia—into our future menus.”
Leading Victor’s Into a New Era
In the spring of 2024, Raine transitioned into the role of Executive Chef at Victor’s, a position he embraced with confidence and enthusiasm. His experience, combined with the support of the kitchen staff, enabled him to take on this challenge successfully. “Becoming Executive Chef was a natural step. I had the knowledge, the passion, and, most importantly, the support of an incredible staff. It was time to push Victor’s forward.”
Since stepping into his leadership role, Raine has honored the restaurant’s beloved classics while quietly introducing his own signature dishes. “Being a chef is an artistic expression for me. I’ve always been a creative person, and now I get to turn that creativity into something people can taste and enjoy.”
Beyond the kitchen, Raine continues to expand his expertise. Following in the footsteps of his father, Mark, Victor’s Sommelier, he has passed the Level One Exam from the Court of Master Sommeliers. “Understanding wine and food pairings adds another layer to my cooking. It’s especially exciting when I get to craft dishes for our SOMM SERIES that complement the wines my dad selects.”
Raine is classic on his favorite Victor’s dish: Chicken Parmesan. He says what makes it good and different is that it’s pan fried, not deep fried. “I think we do it really well,” he promises. As for pairing wine, he appreciates the flexibility. “You can go with red or white—it all depends on what experience you want to create.”
A Legacy of Culinary Excellence
In 2024, Victor’s celebrated its 40th anniversary—a testament to its enduring appeal. According to Raine, the secret to its success lies in its balance of tradition and innovation. “People return to Victor’s because we offer familiar, comforting dishes prepared with exceptional care. Whether you’re here for a casual dinner, a pre-show gathering, or a special celebration, you know you’ll get a thoughtfully crafted meal in a relaxed, welcoming setting.”
From time-honored favorites to bold new creations, Raine Sindicich is redefining Victor’s for a new generation—one expertly executed dish at a time.