Pino Posteraro on Wisdoms From Frank Sinatra & Serving Dignitaries

Hi everybody I?m, Lindsay Christianson and welcome to?www.foodbusinessinterviews.com.

From Food Service to Food Media?We Teach you?how to Profit??from?your food Passion.

In this Episode, our guest is Executive Chef Pino Posteraro of Cioppino?s, Mediterranean Grill, Enoteca, and Author of Cioppino?s.

In this Show, he shares his business insights and a day in the life of an executive chef.

Italian Born Chef and restaurateur Giuseppe (Pino) Posteraro, arrived in Canada at the age of 12, as it would soon became his new home. After beginning training as a medical student, Pino changed track and decided to work for his brother in his restaurant. Pino later returned to Europe to study with Armando Zanetti, who became his culinary mentor. In 1999, Pino decided it was time to venture out on his own. He opened Cioppino?s Mediterranean Grill in Yaletown in September of that year, providing Vancouver with an outstanding Italian-Mediterranean restaurant which has gained many awards for its food and wine. Year after year, it is classed as one of Vancouver?s top fine dining restaurants. Pino has cooked for foreign dignitaries for decades including the likes of Jean Chr?tien and Bill Clinton, Joe Biden, Prince Albert of Monaco, Sir Richard Branson and personally for Frank Siantra. Needles to Say Pino is in full stride and keeping pace to warm hearts and souls of dignitaries, celebrities, and grandmas alike.

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In this video episode, Pino shares;

- Realities of typical a day as an Executive Chef

- Overcoming Challenges By Doing What You Love

- The Importance of Realistic Projections & Forecasting

- On Cooking For Frank Sinatra his Wisdom For Longevity

- Applying Your Roots to Get your Team To Share Your Philosophy

- Building Relationships WIth Your Suppliers & Building Your Skill Sets

Enjoy this episode and remember to signup to be notified of more interviews.

Cheers to your success.

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