Turner Jenkins is, by his own definition, the ‘baby’ in the Masseria kitchen. A 2010 graduate of L’Académie de Cuisine in Gaithersburg, Maryland, he stayed on at Bibiana working with Nick Stefanelli after a six-month internship, and has been learning from him ever since. Jenkins hails from a Seattle-based family of world-travelers, and brings a global perspective to his cooking. The traditions and details of Italian cuisine appeal to him deeply; he especially enjoys making pastas, and seafood butchery and production. The intimate scale is what excites him about Masseria, and the level of refinement that scale allows on each plate.