chef graham fontes

graham fontes

 

It was probably fate that led Graham Fontes to become a Chef and eventually take over as Executive Chef of Pinzimini at the Westin Arlington Gateway.  Graham grew up in south Texas amongst a family of chefs (including his pastry chef mother and executive chef father).   It's no surprise then that he has developed a strong love and respect for the craft.  However, the idea of becoming a professional chef wasn't ever explored until the end of his college career, as he majored in Political Science.

 

While attending Texas Tech University and studying to be a high school history teacher Graham found himself getting a kitchen job to earn extra money.  Two years later, he was offered the position of Executive Chef and quickly his career path had changed.

 

Graham's next venture was to be the opening Chef de Cuisine for Harry Bissett's Bayou Grill in Athens, Georgia.  While at Bissett's, Graham's focus was on authentic New Orleans style cuisine with an emphasis on gulf coast seafood. 

 

Graham then accepted the position as Chef de Cuisine at the Lifesaving Station at the Sanderling Resort on the Outer Banks of North Carolina.  Working alongside Executive Chef Joshua Hollinger and Corporate Chef Michel Nischan, Graham and his team transformed the Sanderling into the Outer Banks' first organic and sustainable resort restaurant.  Graham created bonds with local North Carolina farmers, ranchers and fisherman to source the freshest most indigenous ingredients to serve in the restaurant.  These bonds helped Graham to develop a growing program with The Weeping Radish Farm in Currituck Co. who would grow all produce to the restaurants specifications, and featured custom grown microgreens. He also worked with Kline Creek of Raleigh for heritage pork, Nooherooka Natural of Snow Hill for 100% grass fed beef and the small brigade of local fisherman out of Wanchese that would bring the daily catch caught only hours before, on ice straight to the back dock of the hotel for the chef's creation on the menu that day.   Graham's take on rustic Carolina cuisine earned him top honor for best dish at the OBX March of Dimes Signature Chefs Auction as well as an award for having the best dessert. 

 

Graham is a member of Chef's Collaborative and Slow Foods USA, two national groups in support of better eating and living through environmentally sound agricultural, fishing and distribution practices.

 

When not in the kitchen, Graham enjoys watching sports, playing golf and leisure time with his wife Bess and son Henry.  Graham's philosophy is simple - "I want my food to tell a story.  My food is about the good people that make incredible meals possible.  It should not only be a reflection of myself, but the farmer that grew the vegetable, the fisherman that landed the catch, the purveyor that got it to the restaurant, the cook that prepared it with respect, and finally of you - the guest that enjoys it."