CHEF PROFILE 95
How important is seasonality and supporting local producers? Supporting local [ producers ] is important, but getting great products to my guests is more important. My responsibility is first to high quality ingredients and if I can do that locally even better.
You’ ve said that you’ re constantly inspired to present the familiar in an unfamiliar way. Give us an example. Our signature meatloaf is the familiar in an unfamiliar way, and something that hasn’ t been removed from the menu since we opened. It’ s unlike any other meatloaf you have ever had. We combine ground beef and ground pork with a veal mousse and foie gras. It’ s delicious.
You’ re a New Jersey-born chef who studied at the culinary school of Johnson and Wales in Miami and own a restaurant in Philly; where do you think your major culinary influences come from? I’ m a product of my experiences. I’ m influenced by chefs I have worked for, places I’ ve lived, places I have travelled, and people I’ ve met. If I was forced to narrow that down, chef Arnaud Berthelier has been my greatest culinary influence.
You’ ve said that you learned from your time on Top Chef that you can’ t always play by the rules; what are your favorite culinary rules to break and which have remained sacred? I like breaking flavour rules, putting together dishes that are melting pots of influences. On our menu we have a gnocchi( Italian) with tom kai gai spices( Thai) and escargot( French). It doesn’ t make sense on paper but once you eat it, it does.
What ingredients are you experimenting with at present? Sichuan pepper is hands down the most intriguing ingredient to me right now. I am mesmerised by it.
When you travel, what kinds of gastronomic experiences are you looking for? When I’ m travelling I look for a mix of experiences. I like to dine at restaurants that are being buzzed about and visit the classics, but I also like to eat from a little roadside stand and have a home cooked meal from someone’ s grandmother who has been cooking the same dishes for the past 50 years. What is most important to me while traveling is to see how food is approached in that region whether it is by a home cook, or a culinary professional.
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