INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
John Dober, Executive Chef, Off The Hook
Photo by Tyler Hawley
Off The Hook
908 Warrendale Village Dr.,
Warrendale; 724.719.2877,
offthehookfish.com
On the Menu:
Succulent Seafood
Recently, Bon Appetit named Pittsburgh the
best new food city of 2014. For the past few
years, Pittsburgh has become a hotbed of
trendy new restaurants with some of the
best chefs in the country. Last year, Bar Marco
made Bon Appetit’s Top 50 New Restaurants,
and in April, The Huffington Post claimed
Prantl’s burnt almond torte as the best cake
America has to offer. New restaurants are
popping up in neighborhoods north, east,
south and west of the city, and we want you
to know the chefs behind some of the best
food our region has to offer. We’ve added a
new department called “IN Good Taste” that
will feature candid conversations with the
dining scene’s most engaging chefs in your
area. In addition, we’ll feature the chefs’
favorite recipes online at icmags.com.
Enjoy!
seen ownership that is so intimately involved
with the day-to-day operations, a dedication
to perfection, and honest desire to show
hospitality.
Who has influenced your cooking
the most?
I would have to say my grandmother who
spent many days in the kitchen with me
when I was young. We would bake breads
from scratch and make family dinners, jams
and jellies.
Favorite kitchen tool?
Vita-mix! It’s the coolest blender ever—
it’s the reason purees are so silky smooth,
and sauces look as perfect as they do. Very
close second is my vegetable knife. It’s a
10-year-old global that I’ve abused to no
limits, but I keep it sharp.
Best advice for a novice?
Don’t be afraid to mess up. I think taking
your time, experimenting, trying something
new is the best way to learn. Try a few
different ingredients or a spice you’ve
never heard of. Cooking should be fun, and
when you enjoy what you’re doing, it shows
in your food.
Q&A
Why did you become a chef?
I’ve always loved cooking and playing in the
kitchen since a young age. I had thought
about culinary school and put it off for other
interests. Frustrated from a career path I
hated, I applied for a line cook position. I
cut myself three times the first day, but I fell
in love with the restaurant business. Finally,
I went to culinary school and the rest is
history.
What led you to work at Off The Hook?
I worked for Glenn and Lisa [Hawley] when
they owned Monterey Bay Fish Grotto,
and when they left, something changed,
so I sought them out at Off The Hook. It
was a natural decision to continue that
relationship that spans 10 years. I have never
12 724.942.0940 TO ADVERTISE | Ross Township
Open oyster bar at Off The Hook
Favorite quick meal to prepare at
home?
I’ve been banned from cooking at home
unless it’s for a specific occasion. My wife,
Taylor, tells me I have a hard time cooking
home portions and that everything I do is in
restaurant quantity.
Executive Chef
John Dober
Other than your own restaurant, what
is your favorite place to eat in the
north?
I really like our neighbor Tamari. My other
favorite is Hal’s Bar and Grill. I love trying
new beers and can’t go wrong with the
burgers—and my wife loves the risotto.
Your favorite go-to ingredient?
Yuzu—it’s a small Asian citrus fruit that has
an intense tart flavor, making it perfect to
add to seafood.
Next dining trend?
The drive toward scientific cooking will
continue for a while. I find it interesting
to understand why things cook and react
the way they do, more than just how to
manipulate them in the way we need
them to. There’s also a trend to go back to
more simple preparations and allow the
ingredients to speak for themselves, and
enjoy them for their particular qualities. At
the end of the day, that’s what we all want:
good food, good company and a good glass
of wine.
—Reese Randall
Visit us online
For one of Executive Chef John
Dober’s fave recipes, go to icmags.
com/recipe