Mario's Italian Eatery Welcomes New Head Chef, Brinn Sinnott
Renowned chef from Washington D.C. & Philadelphia joins the new restaurant and import shop in Easton's Simon Silk Mill.
A Sought-after chef from Washington D.C. and Philadelphia has been brought on as head chef for Mario's Italian Eatery, the new Italian restaurant and authentic import shop in Easton's Simon Silk Mill.
Chef Brinn Sinnott boasts an incredibly impressive resume, including working for Starr Restaurant Organization as Chef de Cuisine for the opening of the highly acclaimed Le Diplomate in Washington D.C. It's an achievement he's particularly proud of, and says it was during his time with Starr that he learned how to anticipate and exceed guests' expectations.
As a D.C. native, Sinnott got his culinary start at a quaint Italian restaurant in the Shenandoah Valley, working during school breaks while he pursued an Art History degree at Franklin & Marshall College. His career quickly took off after graduating, and it wasn't long before he was serving as Culinary Director for Michelin-starred chef and restauranteur, Fabio Trabocchi. Under Sinnott's watch, the restaurant was named Best New Restaurant in Washingtonian Magazine. His passion then led him to Philadelphia, where he continued fine-tuning his craft. There he worked for legendary Chef Jean-Marie Lacroix at The Fountain at the Four Seasons Hotel and subsequently at Lacroix at the Rittenhouse Hotel.
Now, his journey has brought him to the up-and-coming culinary destination that is the Lehigh Valley. Sinnott recently relocated to the area with his wife to be closer to family. Mario's Italian Eatery presented an opportunity for the Chef to use his knowledge and experience to cultivate a menu unlike any other restaurant in the area.
When asked how the Lehigh Valley's culinary scene compares to that of Washington D.C., Sinnott says that it holds all the necessary ingredients to really explode. "The Lehigh Valley has the right conditions to germinate a next up-and-coming dining scene. There appears to be an exodus of people from New York and Philadelphia who will create the demand for a higher caliber cuisine." He emphasizes that essentially, an amazing meal comes down to the ingredients you start with.
He credits talented local farmers and the remarkable agriculture they produce as a key reason the Lehigh Valley has blossomed into a culinary hotspot, such as Crooked Row Farm in Orefield. Cooking with these locally grown, unbelievably fresh, high quality ingredients excites Sinnott. For him, it's about "marrying the great produce and agriculture of the area with the best ingredients Italy has to offer."
Sinnott describes his culinary style as collaborative. He believes the best ideas are those that were cultivated through discussion and input of more than one person. His primary focus is to work as a team to create a truly unique dining experience for guests of Mario's.
As a restaurant and market under one roof, the setup of Mario's also makes in inherently unique. That, along with Sinnott and owner Mario Famularo's combined experience in product and preparation, will provide guests an unmatched experience. That's the goal, after all, and how you create a loyal customer- Chef Sinnott's ultimate goal. Beyond all the accolades he's received in his career, what matters most to him is providing restaurant guests with an unforgettable experience. "I'm more satisfied when a guest simply communicates to me that we made their night".
Guests can expect decadent hand-made pastas, sausages, artisan pizza and much more on the Mario's menu.
Chef Brinn Sinnott boasts an incredibly impressive resume, including working for Starr Restaurant Organization as Chef de Cuisine for the opening of the highly acclaimed Le Diplomate in Washington D.C. It's an achievement he's particularly proud of, and says it was during his time with Starr that he learned how to anticipate and exceed guests' expectations.
As a D.C. native, Sinnott got his culinary start at a quaint Italian restaurant in the Shenandoah Valley, working during school breaks while he pursued an Art History degree at Franklin & Marshall College. His career quickly took off after graduating, and it wasn't long before he was serving as Culinary Director for Michelin-starred chef and restauranteur, Fabio Trabocchi. Under Sinnott's watch, the restaurant was named Best New Restaurant in Washingtonian Magazine. His passion then led him to Philadelphia, where he continued fine-tuning his craft. There he worked for legendary Chef Jean-Marie Lacroix at The Fountain at the Four Seasons Hotel and subsequently at Lacroix at the Rittenhouse Hotel.
Now, his journey has brought him to the up-and-coming culinary destination that is the Lehigh Valley. Sinnott recently relocated to the area with his wife to be closer to family. Mario's Italian Eatery presented an opportunity for the Chef to use his knowledge and experience to cultivate a menu unlike any other restaurant in the area.
When asked how the Lehigh Valley's culinary scene compares to that of Washington D.C., Sinnott says that it holds all the necessary ingredients to really explode. "The Lehigh Valley has the right conditions to germinate a next up-and-coming dining scene. There appears to be an exodus of people from New York and Philadelphia who will create the demand for a higher caliber cuisine." He emphasizes that essentially, an amazing meal comes down to the ingredients you start with.
He credits talented local farmers and the remarkable agriculture they produce as a key reason the Lehigh Valley has blossomed into a culinary hotspot, such as Crooked Row Farm in Orefield. Cooking with these locally grown, unbelievably fresh, high quality ingredients excites Sinnott. For him, it's about "marrying the great produce and agriculture of the area with the best ingredients Italy has to offer."
Sinnott describes his culinary style as collaborative. He believes the best ideas are those that were cultivated through discussion and input of more than one person. His primary focus is to work as a team to create a truly unique dining experience for guests of Mario's.
As a restaurant and market under one roof, the setup of Mario's also makes in inherently unique. That, along with Sinnott and owner Mario Famularo's combined experience in product and preparation, will provide guests an unmatched experience. That's the goal, after all, and how you create a loyal customer- Chef Sinnott's ultimate goal. Beyond all the accolades he's received in his career, what matters most to him is providing restaurant guests with an unforgettable experience. "I'm more satisfied when a guest simply communicates to me that we made their night".
Guests can expect decadent hand-made pastas, sausages, artisan pizza and much more on the Mario's menu.
Are you looking for a shipping solution? Maybe you need to change freight carriers? Find out what the hard working and reliable people at Team Worldwide can do over land, sea and air