About
about Justin Levy
Justin began his career in the restaurant industry at the age of 15 when he began cleaning tables at Paisano’s Restaurant in Southampton, MA. He quickly moved through the ranks and learned every aspect of the restaurant under the mentorship of owner and successful restaurateur Constantine Sierros.
After moving away to college, Justin left the restaurant business while focusing on his studies and involvement with various philanthropic ventures. Following college, he became back involved with the restaurant industry working with Chili’s in Simsbury, CT. Justin also took on website development for Joe and began helping his friend learn how to market the restaurant to help it become as successful as both had envisioned.
When Justin is home he can be found either in front of the grill or in the kitchen. And when he travels, as he often does, Justin makes it a point to find local spots to check out, experience and bring home new ideas to test out. Justin grew up in New England but recently moved out to San Francisco where he continues to indulge his passion for food.
By day, Justin is heads up social media at Citrix Online. If you’d like learn more about Justin, head over his personal blog to read his bio.
Justin regularly speaks to groups and at events about his successes in driving revenue using social media. You can find Justin at many different social media, marketing and tech events, conferences and meetups. If you’re interested in having Justin speak at your next event, please check out his Speaking page.
about Joseph M. Gionfriddo: 
Joe has always felt at home in front of the grill. He started his career in the kitchen of Roberto’s in Northampton, MA at the age of 15. Joe quickly climbed the ranks and stayed there through his first year of college. He learned all aspects of the Roberto’s kitchen including pizza making, short order and line cooking. Through this time, Joe managed to hire his own hit squad of friends to assist him in the kitchen.
After a family move, Joe spent a summer as the head chef at Yogi Bear’s Jellystone Park Camp Resort. While this isn’t considered the pinnacle of Joe’s cooking experiences, it did aid in his mastery of grilling techniques which he uses every day in the kitchen at Caminito.
A year after Yogi Bear’s, he began working at the now-defunct Harvest Valley Restaurant. While there Joe trained under MaryAnn Salcedo from Fox’s hit series “Hell’s Kitchen“. Salcedo is a classicly trained French chef and had the honor of training under celebrity-chef Gordon Ramsey. Salcedo helped to push Joe’s skill to that of an executive chef.
From there, Joe joined the Caminito staff, taking over as the executive chef and eventually buying out the previous owner in November 2006. Since buying the restaurant, he has continued building a menu comprised of hand-cut choice steaks paired with top-shelf wines including Caminito’s specialty, Malbec wines. Joe continues to push the traditional steakhouse to another level by influencing his selections with hints of Argentine flavor.
about Caminito Argentinean Steakhouse:
Caminito is a traditional steakhouse with Argentinean influences. At Caminito, steaks are our specialty. We grill top quality, hand cut Black Angus beef the way the gauchos do, over an all natural wood fire. We take it to another level by burning exclusively apple and cherry wood for added flavor and aroma. We offer many of the traditional steakhouse cuts such as Filet Mignon, NY Strip, and Ribeye. We also offer less familiar Argentinean cuts including bone-in Shortrib Strips and Skirt Steak.
Caminito offers a full beer and wine menu boasting an extensive Argentine-inspired wine list. We specialize in top-shelf Malbecs but also serve an array of other top-shelf wines including various reds, whites, sparkling, and combinations. Our steaks and wines are chosen to be truly unique and you’ll have a hard time finding many of our choices anywhere else…at least not the way we cook them! Everything from bread to desserts is homemade at Caminito.
