Dino's formative years were spent living in various countries in Europe, the Middle East and Latin America due to the fact his father was first a journalist and then a senior manager with Reuters. Whilst at School and then during his years at University, he worked part time in Delicatessens, Cocktail Bars, Pubs and Restaurants both in the Kitchen and Front of House. After completing his undergraduate, postgraduate education in the UK and France, he worked first as a 
Management Consultant and then for three North American headquartered technology companies. For the last 12 years he has been involved with a number of New Media Technology and Software Services start up companies.
Today largely thanks to his work he has the opportunity to continue to eat and travel around the world. When at home in London he enjoys cooking and shopping for excellent ingredients. He tends to have a small number of favourite restaurants but continues to try new ones too. His passion for good food has led to me take on a couple of non executive roles with food related businesses where he believes he can add value, these include one of Europe's top Butchers and a Premium Italian Delicatessen that will open in Spring 2011. The food related work keeps him in touch with some of the top Chef's and Food & Wine Producers in the UK and abroad.
Dino considers himself extremely fortunate to have been exposed to many epicurean delights, countries, cultures and peoples, over a period of over 35 years!
In early 2005 he started his Blog, The Epicurean , firstly to see how the whole process worked and share some of his gastronomic experiences with a wider audience. Dino is a keen cook and fanatical about sourcing excellent food and wine.
The Blog "˜s editorial approach is to recommend good restaurants, ingredients and producers with the odd recipe thrown in. In terms of restaurant reviews they are generally based on at least 3 meals in the respective establishments and only positive reviews tend to be posted. Dino is very active on Twitter where his views on ingredients, products and restaurants good and bad are made apparent.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
