We’re excited to introduce you to the always interesting and insightful Johnny Carino. We hope you’ll enjoy our conversation with Johnny below.

Johnny, appreciate you joining us today. Showing clients you appreciate them is something I think most folks want to do – but it’s not always clear how to do it in a meaningful way. What’s one of the best examples of client appreciation you can share with us?

Providing Memories that last a lifetime

Cooking, and servicing every client is what keeps me going. Upon entering one home we communicated many times so that every detail the client wants is met. From the communication process to the execution of the private event has brought to me new friendships.

Johnny, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’ve been cooking for a very long time. My career has been blessed and the passion I had for what I do is just as strong today as it was when I first started. Over the years I have accomplished many of the goals I set for myself at an early age. Many know my name as the namesake of the Johnny Carinos restaurant chain.

One of the highlights of my career occurred in Austin Texas where I was asked to host a PBS cooking show called Break Me Off A Piece of That. Growing up in New York my entire family were New York City fire department officers. One of my childhood dreams was to become a firefighter however the chef future was one I was most passionate about. In 2oo2 I enrolled in the Manchaca Texas volunteer fire department.

I’ve traveled the world and have opened and trained in over one hundred restaurants. Giving back has always been something that I have loved to do. It started as a big brother to a young boy in Corinth Texas. I’ve helped the easter seals program and worked with the University of North Teas mentoring students in the culinary program. Today I serve as an Ambassador Chef for the Seafood Nutrition Partnership and as well a mentor to the Greenville South Carolina school district.

Let’s talk about resilience next – do you have a story you can share with us?

In 2000 I was diagnosed with pancreatitis. As I did not drink it was later determined that I incurred hereditary pancreatitis. From a Whipple procedure in 2004 to having part of my small intestines and stomach removed my health was spiraling out of control. Pancreatitis was overtaking my life. In 2010 I received an islet cell transplant which at the time was a newly performed procedure. As I recall I was the 30th person to have this life-changing procedure done at Baylor University in Dallas, Texas.

My pancreas and spleen were removed. The pancreas was “pureed” in a lab connected to the hospital, and the living islet cells were removed and injected into my liver. This procedure today can prevent diabetes. In my case the procedure did render me diabetic, however, the islet cells in my liver still produce insulin without a pancreas making me a type one and two diabetic. My life as a competitive bodybuilder and the lifestyle of never giving up and never allowing defeat kept me alive and I never became down or depressed. The mind can control everything when truly used.

What’s worked well for you in terms of a source for new clients?

My business is mostly through referrals. As well I am one that loves to meet new people and I will start conversations with everyone I meet. When I walk through a grocery store many, some I do not know will call me, chef. Social media has been a huge source of my business. You need to get out, stand out, and bring great memories to every client you serve. One large part is that you need to do the leg work, promote, promote, promote and volunteer.

Contact Info:

• Website: www.chefjohnnycarino.com
• Email: thechefcarino@yahoo.com
• Facebook: www.facebook.com/chefcarino
• Linkedin: johnny carino