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Chef Tino's Table

Author: Chef Celestino "Tino" Feliciano

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Whether you are a full-blown foodie, beginner cook, or simply intrigued by stories of food and culture, this show is for you! Join Chef Tino weekly to share in his passion for food, and learn how early food memories, culture, and familial traditions influence us in different ways; creating inspiration for life, dishes, and careers. Each week Chef Tino will invite a different guest from all aspects of the culinary world to sit at his table and reminisce and share their individual path to the kitchen. Whether it’s a restauranteur, Chef, writer, critic, or celebrity, we will uncover what inspires them to eat, cook, and carry on their traditions through food. 

Chef Tino is a chef, restauranteur, and culinary instructor who is intrigued by how food ultimately unites us across all cultures. His magnetic personality and passion for cooking have led him to create this show, after having tragically lost his restaurant and business in Puerto Rico following Hurricane Maria. Now based in Dallas and in the company of his four young children, he hopes to reach new audiences across the country and continue sharing his passion and zest for both food and life.


7 Episodes
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In this episode Chef Tino will explore what inspired this female blogger to start seeking out, documenting, and ultimately writing about and recommending craft cocktails as a hobby. Cynthia Gonzalez shares her experience as the first Latina cocktail blogger in Dallas-Ft Worth, how she got started, and her favorite flavor combinations for unique cocktails with a twist!Executive Producer: Maricarmen SzeszkoAudio Engineer/Post Editor: Andy StermerFacebook:
@cheftinostable
https://www.facebook.com/cheftinostable Instagram:
@cheftinostablehttps://www.instagram.com/cheftinostable
In this episode Chef Yia will share her journey to becoming the first female executive chef for the globally renowned Le Cirque restaurant group. Chef Yia provides an inspirational account of her path to the top of the kitchen and who inspired her to start and stay in the kitchen and restaurant world even today. Executive Producer: Maricarmen SzeszkoAudio Engineer/Post Editor: Andy StermerFacebook:
@cheftinostable
https://www.facebook.com/cheftinostable Instagram:
@cheftinostablehttps://www.instagram.com/cheftinostable
Daniele Puleo

Daniele Puleo

2019-05-2335:14

An Italian native in Dallas joins Tino’s table to detail his classical approach to food and recipes, what moved him to begin cooking at a young age, and his path to establishing a unique marketplace concept and eponymous wines with Cibo Divino. Facebook:
@cheftinostablehttps://www.facebook.com/cheftinostable Instagram:
@cheftinostablehttps://www.instagram.com/cheftinostable
A culinary Texas legend details his career, inspirations, and the modern Texas cuisine that he established as his own. Dean Fearing joins Chef Tino at his table to talk about his earliest experiences in the kitchen and why he ultimately chose to pursue a career as a chef, as well as the risks Dean took in the restaurant business to develop into his own stand-alone brand and restaurant.Executive Producer: Maricarmen SzeszkoAudio Engineer/Post Editor: Andy StermerFirst sponsor read: TC: 04Midpoint sponsor read: TC: 23:08Facebook:
@cheftinostable
https://www.facebook.com/cheftinostable Instagram:
@cheftinostablehttps://www.instagram.com/cheftinostable
Chef Tino invites Chef Philip Halff to his table to discuss his start in the culinary world and his path to ultimately opening an underground supper club. From early day challenges as a culinary school student, to humbling work as a dish washer, and now as a gourmet chef, Philip gives perspective on modern elevated cuisine and sustainability trends. Facebook: 
@cheftinostable 
https://www.facebook.com/cheftinostable Instagram:
@cheftinostable https://www.instagram.com/cheftinostable
Chef Tino welcomes award winning journalist and former Dallas restaurant critic, Leslie Brenner to his table. They discuss her unconventional career path, from fiction writer to restaurant critic, and how all of these experiences ultimately landed her driving business opportunities in a multi-faceted development group. Leslie gives us her perspective on how the food and hospitality industry is evolving to become more authentic and culturally focused, while sharing stories of her career and personal highlights.Executive Producer: Maricarmen SzeszkoAudio Engineer/Post Editor: Andy StermerFacebook:
@cheftinostablehttps://www.facebook.com/cheftinostable Instagram:
@cheftinostablehttps://www.instagram.com/cheftinostableThis podcast was recorded at Circo Texas, Italian America cuisine in Uptown Dallas: https://circotx.com/circo-venue/
Chef Tino's Table
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