Meet Christian Chirino | Chef

We had the good fortune of connecting with Christian Chirino and we’ve shared our conversation below.

Hi Christian, can you share the most important lesson you’ve learned over the course of your career?
Dedication. It is far from what has marked me the most in my career. Whatever you are going to do, you must dedicate yourself to it. In absolutely every way. If you can dedicate yourself to something specific, it means that you have managed to identify what you want and where are you going.

Alright, so let’s move onto what keeps you busy professionally?
I think we are all different in some way, not better or worse, different. Experiences mark a path of who we are. Today in my case, I am fortunate and grateful to have a path traveled that many chefs would like to have.
Everyone aspires to work in a top restaurant, in Europe, in a 50 best, in a Michelin star restaurant… well, that’s where I started. My story starts backwards.
It was not easy, not at all, there are always adversities and frustrations.
In my case, a simple example.
20 years old, Latino, working in Paris in the 9th best restaurant in the world, without even speaking French, named chef of a French staff. A huge challenge.

Challenges arise every day. When you have a goal, you dedicate yourself to achieving it; If you haven’t identified it, your challenge will be incomplete.
I enjoy my career like nobody else. That’s what makes me different, few people enjoy what they do like I do. I am passionate about my work, about doing things better.
If I wanted everyone to know something, it’s the same thing I say to everyone every day, cooks are not famous for earning a lot of money, working little, or being recognized for the tireless work days we have. We are pure vocation.
Today I am lucky and grateful, I am in a privileged situation for any chef. I have farmers who invite me to cook with products that they harvest with their own hands. Customers who thank me and come back. Chef colleagues who keep inviting me into their kitchens. Chefs who follow me and are interested in what I do.
There are people who choose my food for a special occasion, they allow me to be part of their moment, what more can I ask for?

That makes everything easier!

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
First of all, I like everything I do. I investigate the interests that my guest has, and I create an experience for him. Having guests and being able to serve them is opening the heart. Sharing the table is a whole ritual. It is sacred, some people close deals over a meal, ask for marriage, and celebrate their triumphs. Everything happens at the table.

Of course, my interest is to show you what I do, and what my passion, what I do. The first thing is to visit TUR Kitchen, in Coral Gables, my home, the restaurant where I cook. Visit farms, and the beach, especially enjoy the table together.

Who else deserves some credit and recognition?
There is not one person who I’ve encountered throughout my career that hasn’t impacted me in one way or another. everyone has taught me something some in a direct way, as well as many in an indirect way. Starting from when I was in high school and made my decision to begin my process of furthering myself in the kitchen, learning techniques that further my knowledge from when I was a young apprentice in France to even now as an executive chef. There have been many times that I have been tested in different aspects of my career and working along with my colleagues. Without a doubt, I must thank thousands of people for the experiences we have had together. Without them, I wouldn’t know what I know today, I wouldn’t be able to make the decisions I make today, much less teach others.

Instagram: @chefchristianchirino

Linkedin: https://www.linkedin.com/cchirino/

Image Credits
Christian Chirino, Executive Chef. TUR Kitchen, Coral Gables.