TELL US ABOUT YOUR EARLIEST COOKING MEMORY.
I’m not really sure which cooking memory actually comes first, however my earliest inspirational memory is of my grandfather cooking Chinese food in an old battered metal wok. You need to keep in mind that my grandfather was of English decent and a tried-and-true New Englander his entire life. I don’t think anyone else in the family quite understood why he decided to try and cook Chinese food one day. I remember being fascinated, and thrilled by the experience of flavors until then completely unfamiliar to me. He was very experimental, a trait I believe I inherited from him. By the way, I still have and use the wok.
HOW HAS YOUR COOKING STYLE EVOLVED SINCE YOU STARTED YOUR PROFESSIONAL CAREER?
I’ve been in restaurant and hotel kitchens since I was 15 and that makes 27 years in total now. My cooking style has evolved constantly during that period. When I first started, I was focused on trying new ingredients. While I still uncover new ones, I’m far more focused on finding new ways to make familiar ingredients exciting. In the past five years, I ‘ve become more focused on sustainable food sources. I see this as more than a change in style, it is an ethically required commitment.
WHICH OF TODAY’S CULINARY TRENDS DO YOU THINK HAVE STAYING POWER?
Trends come and go. After awhile you start to see the cycle of re-birth. Bistro style food has been around for many years and we are now seeing yet another version with the popularity of the gastro-pub. Comfort food with a twist is here to stay.
WHAT IS THE MOST GRATIFYING FEEDBACK FROM A DINER WHO HAS JUST ENJOYED ONE OF YOUR MEALS?
Letters are wonderful, phone calls are nice and compliments are always appreciated. Seeing someone return and order the same dish over and over again is the greatest feedback of all. I make a cucumber soup that is based on a bright green broth and garnished with multiple incarnations of cucumber, a jalapeno-sapote sorbet, grilled hearts of palm and citrus tapioca pearls. There is a couple who dinest at our restaurant almost every weekend they are in town – just to order this dish.
WHAT’S YOUR FAVORITE DISH TO COOK WHEN YOU’RE RELAXING AT HOME?
This is the toughest question to answer because there are so many things I love to cook. Most recently, I’ve been working my way through a great book of traditional Vietnamese recipes the authors collected during an extended trip through the Vietnamese countryside. More traditionally, I can never quite cook enough home made pasta, gnocchi and pizza, foods my 3-year old has a greater affinity for than some of the spicy dishes you find in Vietnam!
Read This Next
All Reads on This Topic
Read Them All
FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.
Windstar Cruises Announces New Whole-Food, Plant-Based Menu
Windstar Cruises partnered with the National Health Association to create a new vegan menu available on all six of the line’s yachts. The plant-based dishes are prepared without added salt, oil or sugar, and are also gluten-free.
Exclusive Savings: Cruise Along the Danube River with Global Traveler
Exclusive Sailing with Global Traveler
Viceroy Announces Partnership with Out & Equal
Viceroy Hotels & Resorts recently announced a partnership with Out & Equal Workplace Advocates, the premier nonprofit organization working exclusively on LGBTQIA+ workplace equality. O&E will provide Viceroy with LGBTQIA+ executive leadership development; comprehensive Diversity, Equality & Inclusion training and consultation; and opportunities for professional networking, creating and sustaining an inclusive and welcoming work environment.
One of Kyoto’s Newest Boutique Hotels Offers Japanese Traditional and Modern Design
Maana Homes is a boutique hospitality company in Kyoto with a mission to develop projects cultivating meaningful connections between Japanese culture and the rest of the world. Since the company’s beginnings in 2017, they have pushed the boundaries of traditional Japanese machiya by repositioning and giving them a new identity in the modern world. Machiya are traditional Japanese wooden townhouses popular with Kyoto merchants and craftspeople until just before World War II. Because Kyoto was not bombed during the war, many fine machiya survived to the present day.
FXExpress Traveler of the Year
FXExpress Traveler of the Year Contest 2023
The Ritz-Carlton, Nikko in Japan Introduces Spring Experiences
The Ritz-Carlton, Nikko in Japan offers travelers exciting experiences this spring. Opened in July 2020, the property overlooks Lake Chūzenji and Mount Nantai in Japan’s Northern Kanto region. With cherry blossoms (Sakura) set to bloom in April, the area is the perfect destination for a spring getaway.
Austrian Airlines to Bring Back Flying Chefs
DailyMar 22, 2023
Pendry Washington DC – The Wharf Review
eFlyer ReviewsMar 22, 2023
eFlyer NewsMar 22, 2023
Meadow Homes, New Boutique Vacation Rental Platform in New England, Launches
A new upscale vacation rental platform invites travelers to enjoy boutique properties across New England. Meadow Homes debuts with more than 20 properties in the countryside of upstate New York, New Hampshire, Massachusetts and Vermont, with a keen focus on large, private homes close to popular lake and ski destinations.
Europe is more fun with a Portugal Stopover.
eFlyer NewsMar 22, 2023
Chase Sapphire Unveils Sapphire Lounge in Austin-Bergstrom International Airport
Chase Sapphire recently unveiled the Sapphire Terrace on March 20 at Austin-Bergstrom International Airport. The new space provides Sapphire Reserve cardmembers with a place to relax and fuel up before flights. The indoor-outdoor space comes with lounge-like amenities.