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Since the Marina Inn at Grande Dunes opening in November 2006, Tina has blended her style of classic American desserts with a modern twist but also finds a way to remain true to her roots with her favorite Italian sweets. Tina’s belief that less is more has inspired her to focus on the ingredients and allow them speak for themselves.
Born into an Italian American family outside of Philadelphia, Tina learned the basics of cooking by watching her family prepare meals. Tina relocated to Myrtle Beach and graduated from Horry Georgetown Technical College in 1995 and has since honed her skills at these fine establishments in Myrtle Beach:
- During her studies and following graduation for five years, Tina received some hands-on experience working at the renowned Sea Island Inn in Myrtle Beach with Chef Mike McKinnon. It was there that Tina found her love for breads and sweets.
- After a $6 million dollar clubhouse renovation at the private Dunes Golf & Beach Club, Tina was offered the top spot of Pastry Chef where she further polished her skills and developed her own reputation as a trendsetter for desserts on the Grand Strand.
Tina’s creations change seasonally and folks keep coming back to experience the latest decadence. Some favorites are “Grande Coconut Cake” with passion fruit sauce and “Trio of Crème Brulee” with vanilla bean, bittersweet chocolate and Bailey’s Crème. Tina also bakes fresh breads daily including her famous olive bread.
Click Here for Tina’s Fig Preserve Recipe
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