A typical day for Chef Filippo Dina starts with an espresso – straight up. This acts as a great metaphor for the way he lives his life and cooks his food:
Strong. Uncomplicated. No additives. No nonsense.
Maybe it’s the Ducati he rides or maybe it’s his admiral love of gardening, but Chef Dina exudes a quiet intensity. If you want to crack his shell, just ask him about food. He can sit and talk about food for hours – his fond childhood memories watching his father make his favorite Italian staples; his passion for simple, wholesome ingredients; his drive to please his clients with inventive dishes.
Chef Dina was a born perfectionist, which in later years made him a natural in his military school education where he developed unwavering self-discipline, the same self-discipline he practices every day in his kitchen. His formal training began when he decided to study the culinary arts in high school. He would come home every day after school & make the same exact recipe over and over again. He would not stop until it tasted exactly the way he wanted it. Eventually this perfectionism turned into professionalism. He took his newfound strict regimen, along with a deep respect for his craft, and applied it to furthering his education at the Art Institute of New York. He graduated with honors. Eager to get real-life experience, he traveled the world and studied the culture & cuisine of his roots.