The Dining Room:
Chef Anthony Pino

After graduating from Johnson & Wales University, Anthony Pino immediately immersed himself in the New York food scene and found a home in the kitchen
at Park Avalon. As sous chef, he became exposed not only to the discerning palettes of city restaurant-goers, but also to the management style of its owner, Stephen Hansen, which would prove valuable later in Anthony’s career.

In his first endeavor in entrepreneurship, he pitched the idea of supplying his own crab cake recipe to gourmet food shops. Using a friend’s kitchen, he presented the idea to Balducci’s. The very next day, the famed shop placed an order for 200.

Anthony took a leap of faith off the beaten path and opened his own Gourmet Shoppe and Catering business in Hoboken, New Jersey, the bohemian mile square directly across the river from the west side of downtown Manhattan.

Quickly, Mr. Pino became the preferred supplier of prepared foods in Hoboken.
When Anthony’s café became a brunch favorite, selling out virtually every weekend of the year, Anthony set his sights on offering more…a full service restaurant. His dream became a reality with the opening in September 2002 of The Dining Room at Anthony David’s, a restaurant that features two intimate dining areas and a wrap-around outdoor seating area.

In October of 2004, Chef Pino had the honor of cooking at the legendary Beard House, the center of the James Beard Foundation. This venerable culinary institution celebrates chefs from all over the country, and Anthony is the only Hoboken Chef to claim this honor.

Since the shoppe’s opening in 1997 and the restaurant’s debut in 2002, he has been featured in Gourmet magazine, New Jersey Monthly and The Discovery Channel, and written about and reviewed in The New York Times, Zagat, Paper magazine, Citispots magazine, The Star-Ledger, The Bergen Record, the Spotlight magazine of the Ledger newspapers, an online column called Table Hopping with Rosie, and Channel 12 News.

In November 2008, Chef Pino opened Bin 14, Hoboken's first and only wine bar. The restaurant has become a success, and has proved its lasting power, managing to to thrive in a difficult economic environment. Bin 14 was called "Excellent" by The New York Times, and has been reviewed quite favorably by The Star-Ledger and Inside Jersey magazine. In February 2009, Chef Pino was invited back to the Beard House, making him one of the very few Chefs in America to cook at the institution more than once.

Anthony is currently working on a third Hoboken restaurant, scheduled to open in May 2010.