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.