culinary architect | food stylist & photographer
Cooking is in my blood.
At a young age, I wanted to know how things worked, how to break them apart and rebuild them. This natural drive and curiosity spurred my desire to explore art, more specifically, sculpting. Through this medium, I learned the creative process and how to manipulate a raw ingredient into something I could truly identify with.
As I grew, I adapted my creative talents to the kitchen, shifting my medium of choice to food, instead of clay. Now, three decades later I have mastered many skills, but I'm always hungry to learn more...
my story.
"Chef Chris Aquilino’s Journey from Passion to Purpose"
At a young age, Chris Aquilino wanted to know how things worked, and how to break them apart and rebuild them. This natural drive and curiosity spurred his desire to explore art, more specifically, sculpting. Through this medium, he learned the creative process and how to manipulate a raw ingredient into something he could truly identify with. As Aquilino grew up, he applied his creative talents to the kitchen, shifting his medium of choice to food, instead of clay...
highlights.
TASTY TRIMMINGS
Let's stop food waste together...
“Look for creative ways of using typically discarded portions of ingredients. It increases yields and gross profit margins.”
The root-to-stem movement and a focus on green practices are not new initiatives, but there’s a renewed focus on them, given today’s economic imperatives.
< food waste.
partners.
