Brunos Italian Kitchen recently appointed Chef Glen Tinsley as Chef de Cuisine and he’s added several new seasonal dishes to the menu known for its soul-satisfying fare. Tinsley is an Orange County native who embarked on his culinary career in San Francisco by attending the California Culinary Academy, followed by immersing himself at various restaurants in the Bay Area, including The Flytrap Restaurant, Napa Valley Grill and Ottimista.
Before returning to his roots in Orange County, Tinsley worked in Tuscany, Italy at an Agriturismo named Antica Fattoria La Parrina for two years. Agriturismos in Italy can be described as a hybrid between a farm and a bed and breakfast where everything that is served is produced on site at the farm. It was here that Glen learned hands-on, ingredient-driven cooking styles through cheese making, olive oil production, salumi preparation and winemaking and truly embracing the farm-to-fork culture. From there he ventured back to Southern California, where he was served as the Chef de Cuisine at Joe’s Restaurant in Venice Beach when they received a highly-acclaimed Michelin star. Most recently he landed at Brunos Italian Kitchen under the leadership and direction of Executive Chef and Owner Peter Serantoni.