\u201cI began my culinary journey in Savannah,\u201d Chino recalls; getting his start in catering before heading out to Atlanta. From his early days washing dishes to climbing the ranks as a sous chef at East West Bistro in Athens, Chino absorbed every lesson the kitchen had to offer. While attending the University of Georgia, he connected with Hugh Acheson, whose mentorship led to a sous chef position at Empire State South in Atlanta. From there, Chino\u2019s career took off. He worked as the production chef at the now Michelin starred Staplehouse in Atlanta, took the helm as executive chef at the Southeast Asian inspired Gan Shan Station in Asheville, and ultimately returned to Savannah in 2017 as the executive chef of HUSK. It was at HUSK that Chino earned his place as one of this city\u2019s culinary greats.<\/p>\n<\/p><\/div>\n
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These days, Chino has shifted his focus to oyster farming and private chef work, bringing his passion for food back to its roots in coastal Georgia. \u201cI was drawn to oyster farming because of the incredible environmental benefits oysters provide, from improving water quality to supporting coastal ecosystems.\u201d Partnering with Perry and Laura Solomon of Tybee Oyster Company, Chino has been able to farm oysters directly on the river. This method uses less transportation and refrigeration, reducing energy consumption and greenhouse gas emissions. Additionally, when left undisturbed, wild oysters are able to flourish and continue playing their vital role in protecting Savannah\u2019s shoreline against storm surges, heavy rains, and erosion. It\u2019s sustainability in action, a balance between nurturing nature and delivering the freshest oysters to Savannah\u2019s diners. Chino also highlights Laura Solomon\u2019s efforts with ECO (Education, Community, Oysters), a non profit dedicated to promoting environmental stewardship and strengthening ties between the community and the coastal environment.<\/p>\n
When he\u2019s not on the water, Chino brings his passion for global flavors to life through pop-up dining experiences. Each event is a culinary adventure, offering dishes that explore a range of cuisines like coastal Mexican cuisine, Southeast Asian street food, Japanese izakaya, and classic French bistro fare. \u201cMy goal with these pop-ups is to craft dishes and experiences that I\u2019d be excited to seek out myself, creating memorable meals that resonate with and engage the local dining community.\u201d Chino\u2019s pop\u2013ups have become a sought after experience, blending bold flavors, expertly prepared dishes, and a sense of intimacy that connects diners not just to their food, but to the chef himself.<\/p>\n
Beyond the oyster scene and pop\u2013ups, Chino embraces the Lowcountry lifestyle that shaped him. \u201cI often joke that Savannah feels like the love child of Charleston and New Orleans, blending the best of both cities,\u201d he says with a laugh. One of his favorite pastimes is cruising the waterways of the Intracoastal, where the quiet hum of the boat and the shimmering marshes remind him why he fell in love with this region. \u201cThere\u2019s truly nothing better than a day on the water,\u201d he reflects. Biking through Savannah\u2019s historic downtown is another passion. \u201cWeaving through the squares, taking in the architecture, and seeing the ancient oaks draped in Spanish moss, it\u2019s magical.\u201d<\/p>\n
Whether he\u2019s cruising Savannah\u2019s waterways or crafting unforgettable meals, Chef Chino embodies the spirit of a city that\u2019s equal parts tradition and reinvention. For Chino, the shoreline isn\u2019t just where he works, it\u2019s where his story began, and where Savannah\u2019s culinary future is taking shape.<\/p>\n
Want to experience Chef Chino\u2019s culinary magic for yourself? Follow him on Instagram at @chino_noir<\/a> for updates on pop\u2013ups, or catch him hanging out at Over Yonder, Lone Wolf Lounge, or Late Air Wine.<\/p>\n <\/p>\n“Create, Innovate, and Connect”<\/h3>\n
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