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About Peter Tartsinis
About Peter Tartsinis <p> You can say that Peter Tartsinis has worked all aspects of the restaurant industry. Growing up in his family&#39;s Connecticut restaurant, his beginnings were humble -- learning the &#39;biz from the ground up. He sweeped the parking lot, cleaned floors and took out the trash. On top of that, he learned a thing or two about cooking. This early experience inspired him to continue on to a culinary education at Johnson &amp; Wales University (in which he is convinced his dad &quot;brainwashed&quot; him into doing). &nbsp;During school, he washed dishes in the school&#39;s cafeteria for &quot;beer money.&quot; After graduation, Peter worked a stint as a Sous Chef in a touristy Mystic, Connecticut restaurant, and currently, has been cooking at Blue on Highland in Needham, MA since 2006. His menu boasts a modern American twist on traditional meat n&#39; potatoes fare.</p>

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You can say that Peter Tartsinis has worked all aspects of the restaurant industry. Growing up in his family's Connecticut restaurant, his beginnings were humble -- learning the 'biz from the ground up. He sweeped the parking lot, cleaned floors and took out the trash. On top of that, he learned a thing or two about cooking. This early experience inspired him to continue on to a culinary education at Johnson & Wales University (in which he is convinced his dad "brainwashed" him into doing).  During school, he washed dishes in the school's cafeteria for "beer money." After graduation, Peter worked a stint as a Sous Chef in a touristy Mystic, Connecticut restaurant, and currently, has been cooking at Blue on Highland in Needham, MA since 2006. His menu boasts a modern American twist on traditional meat n' potatoes fare.

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