“Talk to any real chef, and when they get off their shift they head straight to something like a taco cart,” he said. “Or maybe we’ll get a six-pack of Krystal Burgers. When I come back from fishing and I’m beat, there’s nothing further from my mind than cooking. Usually I’ll just order a pizza.”

 

But despite that low-brow, salt of the earth attitude, when he does cook Rinaldi takes it very seriously. After years of working in some of the country’s best restaurants on both coasts, he now offers private lessons, classes and workshops. Given his love of time on the water, it’s probably doesn’t come as a surprise that he considers seafood his strongest suit.

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