Executive Chef Walter Pisano
For Executive Chef Walter Pisano, running an Italian restaurant seemed preordained. As the son of a New York restaurateur, the business runs in his blood; as part of an East Coast Italian family, the food is in his heart. Chef Pisano came to Seattle in 1980 to help open The Hunt Club at the Sorrento Hotel before embarking on a culinary tour of Europe, immersing himself in Italian and French cuisines.
After cooking in such prestigious kitchens as Bravo Pagliacci, Gerard Relais de Lyon and D.C.’s Jean-Louis restaurant at the Watergate Hotel, Chef Pisano returned to downtown Seattle to open Tulio in 1992, naming it in honor of his father, John Tulio Pisano, who was a fixture at his namesake restaurant until his death in 2001. To this day, Tulio’s love of honest Italian food shines through in his son’s menus.
Chef de Cuisine Phillip Charron
In a way it was the mob that drew Tulio Chef de Cuisine Phillip Charron into the kitchen. The character (and Restaurant owner/Chef) Artie Bucco on the ‘Sopranos’ enticed this Washington state native to embark on a career where food and wine could bring family and friends together.
After attending school for music composition, Charron decided to change paths and attend Culinary School at the Art Institute of Seattle. From that point on he was hooked. After a few years at Red Fin Sushi and Purple Cafe & Wine Bar, he took a job as Tulio’s grill cook in 2008, and has been leading the kitchen team ever since. He worked his way up to lead line cook, sous chef and eventually chef de cuisine in 2014. He says he is proud to call Tulio his home away from home.
When not at work, Charron can usually be found spending time with his wife and son, playing guitar, watching movies and searching the world for the best slice of pizza.