Creatively Modern Pizza
Tino’s pizzeria was inspired by the simplicity of using seasonal ingredients at their peak. Pizza being mainly flour, water, salt and yeast was the perfect palate to showcase these ingredients in their purest form. There of course are standard pizzas but the seasonal menu is what Logan wants to highlight as the driving force behind the pizzeria. Tino’s is named after our son, Constantino, but we call him Tino.
Logan and Maria traveled throughout southern and northern Italy immersing themselves in tradition, culture, architecture and of course the food. The trip was eye-opening and only fueled the fire of coming back and using the ingredients around the area in the most simplistic, technically sound way to give highlights of the farmers and growers who spend all of their time caring for and loving their craft.
Upon their return from Italy, Logan and Maria reached out to his longtime friend and fellow Chef, Joe McCarthy. After a wide search of Washington, the two Chefs decided Cleveland Park was the ideal location to introduce their new pizza flavors and style.
Logan Griffith started working in restaurant’s since the age of 13 at a local mom and pop restaurant in Mechancisburg, PA washing dishes on the weekends. He then he worked his way to cook and the love affair started. Cooking seemed to be the only profession that would fit his competitive personality. After graduating from the Culinary Institute of America he spent the first 5 years of his career coming up through the ranks of The Inn at Little Washington. He then spent time at the Blue Duck Tavern and lastly at the newly renovated Watergate Hotel. What he learned the most about working in these places was how to source locally, work within the seasons and how to use restraint so each ingredient shines on its own. The thing about pizza is that it’s a slow food and time is really the most important ingredient. Pizza has always been a passion for him and traveling throughout Italy only fueled his desire to open TIno’s.
Joe will focus on restaurant operations, sales & marketing, and Community Affairs.
He completed his Culinary Arts, Hospitality Management studies at Johnson & Wales University, Providence RI and upon graduating was a Chef Instructor. He held several Chef positions in Luxury Hotels/Resorts in Chicago, Hawaii, Washington DC and Virginia. In recent years Joe has consulted in areas of large scale product development of commercial prepared foods, sauces and various cooking techniques for leading retail chains.
Maria Galindo Camacho
Maria will lead the swift casual, food and beverage service team.
She has excelled in exceptional customer service working for several years for Great American Restaurant Group, Virginia, The Watergate Hotel, Washington, DC and most recently at the Four Seasons Hotel, Georgetown, Washington, DC