Today we’d like to introduce you to Guy Tino.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I worked in Western North Carolina at country clubs learning the skills I would need to travel and cook. I landed a great job at on a wood fire grill at 11 Maple st, in Jensen Beach Fl. It was in Florida I got a glimpse of what a restaurant was capable of. A few years later I was hired at by Patrick Connolly at Radius. Working for Michel Schlow gave me a sense of purpose in food, really it changed the way I look at life. We had a very strong kitchen, under Patrick, Mike Pagliarini, Doug Williams, Meghann Ward, Kevin Walsh, Leo Asaro, (all current Boston Chefs), created the perfect environment for inspiration. I moved back to NH and opened the Northeast. 9 years ago I brought the Radius mentality to breakfast and lunch. We bake breads, braze brisket, ferment wine grapes and roast coffee, we do it all up here!
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I feel so lucky, I have had the opportunity to cook in Aruba, work with some very motivated and dedicated cooks, and now live and work in a town that my two girls love. It has not been a simple path, rocky at times but in the end it’s all in the approach. One example happened in Florida, I was trying to get more hours at Maple St. working only a few nights cutting onion and leaks was not enough. I took another job at a local crab shack, 4 full sized fryers we mine to manage, the chef was having a hard time folding papillote, and the GM asked if I knew how. Looking back I should have said no, after I folded one the kitchen staff were out to get me to quit. I was running the grill at 11. Maple a short time later so I still have all my fingers,
Please tell us about Northeast Cafe.
The Northeast, has been open for 9 years it’s a 38 seat restaurant overlooking the Piscataquog River. We are different because we make it all but don’t charge top dollar for it. Our environment is relaxing, “the living room or New Boston.” I’m proud that we have been able to make it through some very tough time and come out on top, a lot of that credit goes to our loyal customers, hardworking people who just don’t give up. We specialize in BBQ I suppose, although we make wine, sausage and so much more the BBQ gets the most attention.
We deliver over 100 oven ready meals a week off a changing weekly menu. Along with seven days of service. It still amazes me what the cafe is able to produce in such a small place.
If you had to go back in time and start over, would you have done anything differently?
I would focus more on cooking from the beginning, I missed some opportunities early because I was not fully committed to the food. Although looking back I wouldn’t change a thing. I learned about myself at times and about restaurants at others. I am in a great spot now and may not be here if it were different.
- Address: 8 Mill st new Boston, NH 03070
- Phone: 603 487 3930
- Email: firstname.lastname@example.org
- Instagram: northeastcafenewbostonnh
- Facebook: northeast cafe