Joseph Guinto, Chef de Cuisine

Born and raised in San Francisco, California, Joseph “Joe” Guinto’s career has been incubated by the Bay Area’s melting pot of world cuisines. Closest to his heart, though, is Filipino cookery, which he began learning in grade school from his mother and grandmother. While his brothers were outside playing, young Joe would gravitate towards the kitchen to peel wrappers for lumpia spring rolls and to prep vegetables for pancit rice noodles for the family’s catering business, Bartolo’s.

After graduating from the California Culinary Academy, Joe served as an apprentice at the Mandarin Oriental Hotel and the Pan Pacific Hotel, both in San Francisco. In 2003 Joe joined R&DE Stanford Dining as a member of the Schwab Executive Dining culinary team. Working alongside the chefs at Schwab, Joe continued to expand his culinary vision by realizing creative cuisine with locally-sourced ingredients. Now as Chef de Cuisine, Joe brings a lifetime of culinary passion to Manzanita Dining and Branner Dining. For Joe, being a chef is about “serving as a mentor to others, and bringing people together over a meal.”

Joe’s “Finding Flounder” dish placed Silver at the 2012 NACUFS National Culinary Competition, and within Stanford he holds the Ramen Wars’ Ramen Trophy for his Pork Belly Ramen with Slow-Braised Tea Egg. Joe was also a member of the Schwab Executive Dining team that was awarded the Keith L. Guy Award for Exemplary Service in Residential and Dining Enterprises 2008.