From competing in the World’s Championship Bar-B-Que in Texas to wow’ing Adam Richman with his brisket, Cristiano has achieved a lot.
How long have you worked for Reds?
What position did you start in?
I joined as Chef de Partie. I started on the sides section, before moving to grill and then the pass.
Tell us about your career progression route, when, how, who and what helped you get there?
After 6 months, Head Chef Ted, offered me the position of Junior Sous Chef.
I worked hard for a year, then I felt like I needed to explore the only job in the kitchen I wasn’t strong enough at: The Pit!
I felt like I needed more responsibility. Looking after the smokers, placing orders and controlling the quality of the meat was what I wanted.
Then a completely new journey began. I realised how much I loved that job. Ted gave me the freedom of being in charge of being myself and that’s when I achieved my best.
One day Clint (Chief Pitmaster & Executive Chef) rang me saying the position of Head Chef in Headingley was available and he wanted me to do it. I didn’t hesitate for a second and said yes straight away.
Whats your next career step aspiration?
I’m about to take another step forward in my career which is going to be the head chef of Red’s Call Lane – a bigger site and a bigger challenge.
After that, my aspiration at Red’s is to work at The Shed – looking after more than one restaurant.
Whats the best thing about working at Red’s?
What I love about this place is that you can work in a nice, happy and fun environment.
Also, I love competing in BBQ competitions around the country and the world!