Joseph Guinto
2019 Stanford Asian American Staff Awardee
Pinoy Tastebuds and Culinary Passion Thrive in Stanford Dining
by Ernesto Moya
“Anthony Bourdain showed the world how traveling can change a person, but also not always necessary. To break bread with a total stranger and become friends for a lifetime through food has changed me forever,” says Chef Joe Guinto of his favorite celebrity chef, who he also considers a great inspiration in his culinary journey.
Chef Joe and his three brothers eat Kapampangan specialties growing up, from sisig to palabok, the infamous lumpia, and Lechon. He loves eating with his hands or the ‘kamayan’ style. How the home cooks create the most delicious meals inspires Joe to cook simply with great ingredients. He would love to wake up to a very loud Saturday brunch of fried fish, longanisa, sinangag, and the Filipino Channel blasting in the background.
Joe’s mom is from Sta. Maria, Lubao, Pampanga, where she was born and raised with 13 brothers and a sister. His dad is from Tondo, Manila. Both came from different worlds, and their shared stories made Chef Joe and his brothers appreciate life from different perspectives. He has learned the importance of family and the time spent having meals together and “mano” as a way of respect to elders.
“Visiting the Philippines gave me a high level of appreciation for how our parents brought us up and that I will never take anything for granted for everything they have done for our family. When I have children, I want them to be raised and care for my parents so they can pass along all our Filipino traditions for future generations.”