WE WORLD : You ’ re known as a personable chef who engages with clients in classes . Why is this important ? DAVID RASHTY : I ’ ve spent a lot of my career in Michelin-starred restaurants and cooking for winter equestrian festivals where we did thousands of meals in a day , but I mostly love to cook for a party for a few people , making a memorable meal . I have clients who will ask for specific cuisines , like Japanese or Italian , French or Greek , and I do my best work when someone says , ‘ Hey , just cook for us …’ My classes and events , even for corporate parties , are intimate and very engaging because people love to know how dishes are made . They love attending sushi rolling and dumpling-making classes , for example . I ’ m always happy to share recipes and people can sit back and just enjoy learning or jump in and participate . I tailor absolutely everything to the client , including culinary preferences and dietary restrictions like gluten-free , vegan , Keto and Paleo .
WW : What ’ s your favorite over-the-top culinary event to do for a client ? DR : I love creativity and when a client says , ‘ Cook whatever you want ,’ the only question is : how many courses ? We did a great event in Naples that was $ 1,000 a person . I worked on the menu for a long time before I actually cooked it and there was a lot of research and development to arrive at the final menu . I worked with this client many times after that . It doesn ’ t always have to be a meal to that extent , but it is as much fun for us to provide an excellent experience as it is for them to enjoy it . We share stories and custom tailor everything to their tastes once I get to know them , and that ’ s where it gets really fun . We have clients who travel for business all over the world and will come back to Naples with requests to recreate meals or cuisines they had on their travels . We live in the world where you can get anything anytime , but I love using what ’ s in season . And I like knowing where my food comes from , using sustainable ingredients at their peak .
WW : Much of your flavor profile in your cooking leans toward Asian cuisine . What do you love best about those flavors ? DR : Japanese cuisine is at the forefront of fine dining . Most Americans know sushi and hibachi , but at one point there were more Michelin rated restaurants in Tokyo than in France . The way Japanese chefs can take a piece of fish , some rice and seaweed , and get three Michelin stars — there is a lot to be said for that cuisine . Because those rating systems are not only based on the food , but also the composition of that food .
WW : You spent time in Japan at Tetsu , an iconic restaurant . How did that inform your contemporary private chef business and how you work with Asian flavors today ? DR : In Japan it ’ s about so many things , like how to skewer fish and display it and how much flavor goes into each dish . Like steak for example – we do a koji , sake and miso marinade – flavors that have been around for thousands of years . The koji is like an enzyme that breaks down some of the steak and give it a that umami flavor . For a Thanksgiving event for a client , we did a koji cured turkey wrapped in seaweed for a sweet , nutty flavor . I am also a level one sake Sommelier , so I also make my own sake .
WW : Tell us about the lavish Yacht Series featuring Chef David Rashty Catering . DR : We have partnered with local yacht owners to produce culinary experiences on the water . This enables people to rent a 72 ’ Flybridge Azimut featuring
a VIP stateroom , an owner stateroom , and that sleeps eight guests . The cruise lasts about four hours and departs from Naples or Fort Myers Beach , cruising the Gulf of Mexico . On the water , guests experience an exquisite finedining multi-course menu we curate especially for the trip , customized to your preferences with paired beverages . We do request a minimum party size of six people and maximum dozen people to keep it intimate and enjoyable for everyone to participate .
WW : You are passionate about your charity work . Why is the Red Cross special to you ? DR : Going to college , I was a paramedic in New York City in the 80s and 90s , so I ’ ve seen how the Red Cross comes in and helps people in a crisis . I do a lot of charity events around Naples and am the regional feeding lead , soon to be manager for the local chapter of the Red Cross . When a crisis happens , the Red Cross jumps in to feed people . They provided two million meals after Hurricane Ian , engaging other organizations to pick up food and distribute it partners .
WW : What do you want people to know about a Chef David Rashty private catering event ? DR : We infuse so much energy and passion into everything we do , much of it you ’ ll never see , like the technique and creativity we put onto every plate before it ever reaches the table . I always want our guests to take in the moment and appreciate the love that goes into every bite . weworldmagazine . com 31 Summer 2023