I try to stay true to techniques and allow the ingredients to dictate what I will cook. I am not into manipulating ingredients into unrecognizable renditions of an original idea.
Tina Bourbeau began her life in food at 14, bicycling to work at a Chinese restaurant in Florida, where the authentic family meal was a daily learning experience and thrill. A string of equally colorful waitressing and kitchen jobs followed throughout college. She made her way to ICE and upon graduation, she quickly moved up the ranks in New York City, from line cook at Oceana and poissonier at Claude Troisgros to omikase chef at Nobu, head chef at Nobu Next Door, executive sous chef at Cello, and chef de cuisine at Nicole's. She joined Fresh Direct, New York's pioneering online supermarket, in 2006. There, she works with a team to develop all the items in the prepared food division. She starred as a contestant on season ten of Bravo’s award-winning Top Chef.
- Institute of Culinary Education, Culinary Arts, 1993
- Institute of Culinary Education, Culinary Management, 2001