Executive Chef Carlos Capistran
Carlos Capistran is the Executive Chef at Shinsei, a pan Asian restaurant and sushi bar in Dallas, TX. With more than 20 years of experience working in top kitchens, Carlos has become an accomplished chef. But like any good story, his begins at home with his family.
One fateful day at age six, Carols was heating up dinner for himself and managed to light a paper plate on fire. His mother, aptly named Teresa, took that as a sign to teach Carlos how to cook. She wanted nothing more than to instill independence in her son that would allow him to take care of himself and the ones he loved in the future. This one-on-one mentoring from his mother gave Carlos an outlet for his creativity and created the solid foundation that has lead to his success as a chef.
After graduating college with a degree in hospitality management, Carlos ran a silver business for a couple of years. After that, he decided to enter the restaurant industry and began working in kitchens, quickly moving his way up the ladder to become an Executive Chef.
He spent a number of years as Executive Chef at Eddie V’s Prime Seafood in Austin, Texas, during which time he appeared on KXAN morning news as a featured chef. Carlos was also the Executive Chef of Lol-Ha Restaurant and Snack Bar at Hotel Akumal Caribe in Quintana Roo, Mexico. While working in Mexico, Carlos won the award for Best Dish at the 3rd International Food Festival in Puerto Aventuras.
Carlos’s talent in the kitchen, artful presentation and experience preparing a variety of cuisines—including South American, Italian, Caribbean, South Pacific and Asian—have combined to give the diverse chef a culinary style that’s all his own.