Chef Shingo Katsura was inspired to pursue cooking as a career while working in an externship program at Madera at Rosewood Sandhill Resort, Menlo Park, CA. It was an eye-opening experience when he saw how a real kitchen ran. The challenge of being able to balance hard work, working under pressure and teamwork interested him.
Chef Katsura’s style of cooking is California -New American cuisine. He enjoys this type of cooking because the cuisine is fusioned with foods and cooking techniques from all over the world. It allows him to have a broad palate. Chef Katsura enjoys his role at Cin-Cin as it enables him to meet his guests and get to know them. He enjoys delighting guests, yet, appreciates the constructive criticism as well. Those are the comments that challenge him to grow. He also enjoys seeing his Sous Chef and Line Cooks develop professionally every day.
In his spare time, Chef Katsura looks for new ideas and ways to get inspired in the kitchen. He calls his pruveyers to learn about new products. According to Chef Katsura: “Food is both an art and science on a plate.” This provides him with more ways to express his talent. “Cooking is my life.”
Cin-Cin Wine Bar resulted from a friendship of a successful Bay Area local restaurateur and a former Google marketing professional-turned-sommelier. Don Durante and Lisa Rhorer developed the concept of Cin-Cin based on their passion for food, wine and the environment. Cin-Cin is a neighborhood wine bar for friends and family to enjoy food and wine produced by sustainable, organic and biodynamic methods. Cin-Cin is a place where you can nourish your palate with pure, sophisticated and intense flavorsCin-Cin's interior design will incorporate many natural and recycled items such as bamboo, cork, recycled glass and reclaimed black walnut that create a "green" and vibrant environment.