Meridian Life August 2024 | Page 10

When Henry Countiss anchored the offensive line of

Lamar School ’ s football team as center a decade ago , he never dreamed he would one day be the anchor in a professional kitchen .

Countiss , 27 , born and raised in Meridian , took over the role as executive chef of Northwood Country Club in May 2022 and has delighted diners with his flavorful entrees and mouthwatering appetizers ever since .

“ Inspiration for me comes in many different shapes and forms . Before I started cooking , I had nothing positive to put my time and energy in . Cooking has always been a light in the darkness for me ,” he said . “ There is no feeling that I can compare to hearing a hot pan sizzle , an oven timer , a ticket machine with orders , or fresh Brussel sprouts popping in piping hot oil .”

Even in his early years , Countiss said , cooking was always something that interested him .

“ I first became interested in cooking when I was about 7 years old . My mother made homemade lasagna for the first time and the process absolutely lit a curiosity in me for cooking . From there , I would watch my grandmother and our family friend , JoJo , closely in the kitchen . I used to get on my grandmother ’ s nerves because I would never leave her side while she cooked ,” he said , laughing . “ I especially remember watching my grandmother fry chicken .”

Feeling at home in the kitchen continued in his teen years , too . “ I started off as a dishwasher at a local pizzeria in Meridian , and from my experience there , I absolutely fell in love with the food industry ,” he said . “ I remember thinking , ‘ You can get paid for this ?’” Countiss attended Lamar School , where he was a three-year starter on the varsity football team , playing the position of center and helping lead the team to win a MAIS state championship in 2013 . After graduating from Lamar in 2015 , he moved to Oxford to attend business school at the University of Mississippi .

It was while taking business classes that he soon realized his true passion was cooking . So , he dropped out of college and began washing dishes at an establishment in Oxford . He worked his way up the kitchen line to cook , sous chef and , finally , executive chef .

Executive Chef Henry Countiss adds a few spices to some lobster meat , which will be the centerpiece of his signature dish , “ The Whole Ocean ,” a favorite of members at Northwood Country Club .

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Cajun and French cuisine can be easily found in many aspects of Southern cooking , and I absolutely love to use old techniques to present humble ingredients in a modern way . - Henry Countiss

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In June 2021 , he returned home to Meridian and began working as a chef at Aldersgate . In January 2022 , he joined the kitchen staff at Northwood as sous chef , becoming executive chef five months later .

“ This is where I was truly exposed to cooking with Gulf seafood ,” said Countiss , who has dazzled Northwood members and guests with his delectable seafood dishes .

Countiss is fond of several styles of cooking . “ I thoroughly enjoy cooking Cajun French cuisine ,” he said . “ Cajun and French cuisine can be easily found in many aspects of Southern cooking , and I absolutely love to use old techniques to present humble ingredients in a modern way .”

When he isn ’ t cooking for others , his favorite food is probably oysters , Countiss said , adding , “ I could easily put down 50 oysters in an hour , if someone else is shucking .”

In May , Countiss was one of five chefs from across the state chosen to participate in the 2024 Mississippi Seafood Cookoff competition in Gulfport , held in conjunction with the Gulfport Chamber of Commerce ’ s Taste , Rattle and Roll event .

He was excited to be chosen to cook in the competition . “ Some of my fondest memories are of fishing the beach for pompano in Gulfport . Everything from the smell of the ocean , the sand , the air and water always ignited a major passion for everything to do with the Gulf ,” Countiss said .

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