Creatively Modern Pizza
Tino’s pizzeria concept was inspired by Chef, Logan Griffith’s pizza making passion and intrigue to create a traditional yet modern Neapolitan style pizza. The name Tino’s was inspired by Logan and wife Maria’s newly arrived son Constantino.
Logan and his wife Maria traveled throughout Italy and other Mediterranean cities tasting many local styles of pizza. The pizzas of the Naples region was the favorite style they experienced, made with great locally grown, fresh ingredients as well as respect to traditional brick oven cooking methods. This experience sparked the idea and excitement of introducing a modern Neapolitan style pizza to Washington, DC area where Logan and Maria had worked for years. The question remained, how and where would this vision come to life?
Upon their return from Italy, Logan reached out to his longtime friend, mentor and fellow Chef Joe McCarthy. The two classically trained chefs had worked together for several years and shared a like mind for traditional cooking methods, preparation, and respect for flavor authenticity. They both agreed it was a must to utilize the freshest locally grown ingredients available, in conjunction with authentic imported San Marzano tomatoes and high protein flours. For the next several months they collaborated to define the concept, source ingredients and test dough making skills with the goal of bringing Tino’s pizza to life. 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
Food & Beverage Management/Partner
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