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 Szeszko Audio Engineer/Post Editor: Andy...

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 Szeszko Audio Engineer/Post Editor: Andy Stermer Facebook:
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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:
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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 Szeszko Audio Engineer/Post Editor: Andy Stermer First sponsor read:...

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: 
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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...

Chef Tino's Table