Chef Chris DiMinno of Clyde Common - Biography
Chris DiMinno grew up in the suburbs of New York City in a large Italian family. In the DiMinno home, food was not simply a form of sustenance, but a lifestyle. At 15 years old, DiMinno recognized that his professional calling was in the kitchen and sought out an internship at La Madeleine restaurant in New York. His formal training continued at The Culinary Institute of America, where he graduated with his Bachelor’s degree in 2005.
Looking to further refine his skills, DiMinno then worked at Telepan Restaurant on Manhattan’s Upper West Side. Chef Bill Telepan’s commitment to cooking with local ingredients fostered a similar appreciation in DiMinno. It was this affinity that ultimately led him to the kitchen of farm-to-table guru Dan Barber. DiMinno spent two years under Barber’s tutelage at his iconic restaurant Blue Hill at Stone Barns, where he focused both his technique and the philosophy that would guide it. Time spent in the garden at Blue Hill instilled in DiMinno a deep respect for freshly grown ingredients and the farmers who cultivate them. In the kitchen, this resulted in a considered attention to simplicity; under Barber’s watchful eye, DiMinno developed a keen understanding of less is more, that creating flavor is not about the number of steps in a recipe, but rather how those processes work to elevate the ingredients.
In 2009, DiMinno relocated to Portland, OR, where he currently holds the chef position at Clyde Common, a celebrated Euro-style gastropub in the Ace Hotel. The menu changes daily and is reflective of both DiMinno’s Mediterranean heritage and the abundance of artisan products found in the Pacific Northwest.