Our Chef, Carlos Pineda

The story of Carlos Pineda, executive chef of Sal e Pepe in Newtown, is a classic American success story. The third of four children, Pineda was born in July, 1977 in the Guatemalan city of Mazatenango, which is located inland about one hundred miles west of Guatemala City on that country’s hot, humid Pacific coastal plain.

When Pineda was just six years old, his mother developed epilepsy and became unable to cook. Pineda wound up taking on many cooking duties at a tender young age. He soon discovered he had a flair and a passion for cooking.

Seeking better opportunities, Pineda came to the United States in 2000, settling in Bridgeport. He first worked for the Ramze Zakka Restaurant Group. He toiled in the kitchens of Sole Restaurant in New Canaan, Z Café in South Norwalk and Acqua Ristorante Mediterraneo in Westport, learning a great deal about the restaurant business. It was at Acqua that he caught the eye of management, getting promoted from a dishwasher to a cook. And the rest, as they say, is history.

Pineda came to work at Sal e Pepe in 2006, and he proved to be a perfect fit. Owner Angelo Marini has nothing but praise for his executive chef—and his customers would seem to agree. Marini extols Pineda’s kitchen skills and creativity, saying that he’s great with meats and fish, terrific with sauces, and wonderful with salads and dressings. If Pineda has a discernible area of weakness, it’s with sweets. But in Marini’s wife, Renia, Sal e Pepe already has someone with a real gift for desserts.

Apart from Pineda’s formidable kitchen skills, Marini applauds his executive chef’s leadership in the kitchen. Pineda has a composed and easygoing demeanor. His kitchen is a calm and happy place, light years removed from the turmoil depicted in programs like Hell’s Kitchen. And Pineda leads by example, not hesitating to pitch in when his staff is cleaning the kitchen from top to bottom at the end of an evening’s service. Some chefs, Marini observes, would say that’s not their job, but Pineda’s right in there scrubbing with the rest of them.

Pineda lives in Bridgeport with his wife, Julia, with whom he has a son, Carlos Oswaldo, three years old at the time of writing. Pineda is working toward gaining his American citizenship. His chief recreational interest is soccer—he loves watching it and playing it.

Having grown up in Mazatenango, a Guatemalan city that’s a major hub for trading produce and famous for its eight-day Carnival Feast, Pineda also has an interest in animal husbandry and farming. He believes in sustainable farming methods and prefers to support organic, locally grown meats and vegetables. At ingredient-conscious Sal e Pepe, Pineda finds himself in an ideal position to put his beliefs into practice.