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January 2016 Issue / Volume 4; No. 1                                                                            OUTLET CHEF DEVIN PINTO



Sheana Davis

AAA 5-Diamond/NYT 3-Star
Executive Pastry Chef David Blom

Jeff Barba: Why he converted an award-winning wine list to all South-American labels.

Adam Centamore
Wine & Cheese
Pairings That Sing

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Mr. Espresso—Wood Roasted Since 1978

District American
 Kitchen  - 2016

Phoenix, Arizona

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Outlet Chef Joshua Johnson, Ritz-Carlton Dove Mountain Marana, Arizona
His mom is German. His dad is Puerto Rican and worked in Indonesia. He lived in Canada. He likes, to his surprise, Asian food. He learned how to prepare Indian food from an Indian chef. And his first car was Japanese, a Nissan Maxima. Devin Pinto’s life is loaded with different cultures. Did he ever notice? “Not really,” answered Pinto in his James Mason-esq drawl. Neither did he notice how much he took to the kitchen when he was growing up. But he does remember making certain desserts and getting cookbooks and finding recipes. “Mom would make everything,” Pinto recalled. “From enchiladas to pizza from scratch. I remember cooking with her once in a while.” He also watched PBS cooking shows when he was seven years old because he “just liked them.” He liked the activity. “I don’t know if I just didn’t put it together,” Pinto said of cooking. “It didn’t click at that point. It wasn’t something I wanted to go to school for.” His mom might have gotten him interested in the kitchen, but the Nissan started his career in it. He got his first “real job” at a Mexican restaurant, Mi Tierra in Catalina, Arizona, bussing tables. But he didn’t get mesmerized by the kitchen then. “Not yet,” Pinto said. “I only worked there to buy my first car.” That being the Nissan. And besides, Pinto decided to study computer and Internet technologies. Maybe, he said, because his older brother went that route. He took to the e-world for a while. “I just didn’t really like it,” Pinto droned. “It was boring. I was still working in restaurants at the time and decided to just work in restaurants.” His career clicked when he got a job bussing at Café Terra Cotta. The nationally-known Tucson restaurant, which closed in 2009, was the launching pad for many a culinary career. “I started out in the front of the house again,” Pinto described his transition to the kitchen. “Then I started running food. Then expediting. Then I slowly started working in the kitchen a couple nights a week. Then it became half-and-half. I was expediting Friday and Saturdays and working in the kitchen cooking on the other days.” Then he and “the lady [he] was with at the time” moved to British Columbia, her home. They travelled around the country for a year. “I worked in a bunch of places in BC,” Pinto said. “Then I came here. I’ve been here six years now, which seems like forever.”