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Chef Interviews
Nominated as one of the Best Chef in New York City for the 2010 James Beard Awards , Craig Koketsu fostered his passion for precision, knowledge, and flavor by working with acclaimed chefs. Currently the Executive Chef for Quality Meats and Park Avenue, Koketsu came to New York from Northern California to work under Gray Kunz and later with Christian Delouvrier at the famed restaurant Lespinasse.
ASTV: Congratulations on being nominated a semifinalist for the 2010 James Beard Awards for Best Chef in NYC…the Oscars of the culinary world. What does it feel like to be in the same category as Wylie Durfresne, Michael Anthony, Naomichi Yusuda among other great chefs in the big apple?
I know it’s a cliché, but it’s definitely an honor just to be nominated, especially in such esteemed company. It’s also very humbling.
ASTV: It’s inspiring that you worked your way up by good old fashioned hard work and by not attending a fancy cooking school. I read that you spent most of your time learning how to cook by copying recipes from cookbooks and cooking them for your girlfriend (now wife). What kind of recipes would you gravitate towards and which recipes were the most successful?
I was really into making crepes at that time, because they were simple, delicious, and very affordable to make. I like the versatility of being able to make one item that we could eat for dinner and dessert. It was all about frugality and simplicity in those days.
ASTV: Having had an apprenticeship education under great chefs like Gary Kunz and Lespinasse’s Christian Delouvrier, can you share some culinary or life lessons you learned from these masters of cuisine?
I was very fortunate to have had the chance to work with such culinary forces, as Gray and Christian. From Gray, I learned the importance of discipline and precision-that the difference between something good and something great is only a matter of a few degrees. From Christian, I learned the importance of leading with a big heart. If you have a genuine love for what you do and those around you, everything else falls into place.
ASTV: Park Avenue is one of my favorite restaurants in New York. I love the idea of a seasonal restaurant. I can’t wait to try the Miso-Glazed Lobster and the Nantucket Bay Scallops with Pomegranate and Shiso on your Winter menu. What goes into planning and shaping the different menus for each season? What is the process?
It’s an ever-evolving process. If I told you, I would have to kill you.
ASTV: We know you have a Japanese background and a Korean American wife, how does your background play into your cuisine at home and at your restaurant?
My familiarity with Asian ingredients definitely influences the menu development, but I also enjoy finding flavor inspiration from around the globe.
ASTV: Asian Star TV loves that you are a regular on twitter. We especially like the food photo posts. How do you think twitter/facebook is changing how chefs interact with their customers?
It allows customers a little insight into the creative process, as it’s happening. Our guests love to know what happens “behind the scenes” and this allows them a small peek into what goes on outside the dining room.
ASTV: Originally from Northern California, can you recommend any restaurants and dishes to try in the bay area for our subscribers?
Fat Apple’s in Berkeley for their apple pie and milkshakes
ASTV: What’s next for you besides opening the next Park Avenue Spring? Any cookbooks on the horizon or cooking reality shows we should watch out for?
The Hurricane Club, a modern interpretation of a Polynesian supper club, will open this summer at Park Avenue South and 26th Street.
ASTV: Congratulations on being nominated a semifinalist for the 2010 James Beard Awards for Best Chef in NYC…the Oscars of the culinary world. What does it feel like to be in the same category as Wylie Durfresne, Michael Anthony, Naomichi Yusuda among other great chefs in the big apple?
I know it’s a cliché, but it’s definitely an honor just to be nominated, especially in such esteemed company. It’s also very humbling.
ASTV: It’s inspiring that you worked your way up by good old fashioned hard work and by not attending a fancy cooking school. I read that you spent most of your time learning how to cook by copying recipes from cookbooks and cooking them for your girlfriend (now wife). What kind of recipes would you gravitate towards and which recipes were the most successful?
I was really into making crepes at that time, because they were simple, delicious, and very affordable to make. I like the versatility of being able to make one item that we could eat for dinner and dessert. It was all about frugality and simplicity in those days.
ASTV: Having had an apprenticeship education under great chefs like Gary Kunz and Lespinasse’s Christian Delouvrier, can you share some culinary or life lessons you learned from these masters of cuisine?
I was very fortunate to have had the chance to work with such culinary forces, as Gray and Christian. From Gray, I learned the importance of discipline and precision-that the difference between something good and something great is only a matter of a few degrees. From Christian, I learned the importance of leading with a big heart. If you have a genuine love for what you do and those around you, everything else falls into place.
ASTV: Park Avenue is one of my favorite restaurants in New York. I love the idea of a seasonal restaurant. I can’t wait to try the Miso-Glazed Lobster and the Nantucket Bay Scallops with Pomegranate and Shiso on your Winter menu. What goes into planning and shaping the different menus for each season? What is the process?
It’s an ever-evolving process. If I told you, I would have to kill you.
ASTV: We know you have a Japanese background and a Korean American wife, how does your background play into your cuisine at home and at your restaurant?
My familiarity with Asian ingredients definitely influences the menu development, but I also enjoy finding flavor inspiration from around the globe.
ASTV: Asian Star TV loves that you are a regular on twitter. We especially like the food photo posts. How do you think twitter/facebook is changing how chefs interact with their customers?
It allows customers a little insight into the creative process, as it’s happening. Our guests love to know what happens “behind the scenes” and this allows them a small peek into what goes on outside the dining room.
ASTV: Originally from Northern California, can you recommend any restaurants and dishes to try in the bay area for our subscribers?
Fat Apple’s in Berkeley for their apple pie and milkshakes
ASTV: What’s next for you besides opening the next Park Avenue Spring? Any cookbooks on the horizon or cooking reality shows we should watch out for?
The Hurricane Club, a modern interpretation of a Polynesian supper club, will open this summer at Park Avenue South and 26th Street.