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Chef Interviews
Born to a Chinese father and a French mother, Chef Chin is a well known figure in the world of French-based fusion cuisine. Chef Chin satisfies his clientele in his fascinating new restaurant CuiZine in Aiken, South Carolina that boasts of the world’s best eclectic cuisines.
ASTV:How did you enter the world of cooking? What is your inspiration?
Philippe Chin
My grandfather was one of the first Chinese restaurateurs in Paris and my dad was a great cook too. I always used to stand beside my dad while he prepared intricate Chinese dishes for us. This helped me develop a sense for different seasonings, combinations, and possibilities of traditional Asian cuisine. At the age of 12, I decided I wanted to be a chef so I joined a culinary program, L’ Ecole Hosteliere de Paris in France. I was selected as one of the top ten students in the country. After I graduated, I worked in France until 1986 and moved to Philadelphia to become the chef of La Cocotte in West Chester. I then served as a chef at various places as Chanterelles, Partridge Inn, Philippe on Locust, Chin-Chin, Wrap planet, 210 at Rithenhouse Hotel, Pastel on Central in Georgia and CuiZine in Aiken, South Carolina
ASTV: Can you tell us about the creation and concept of your restaurant, CuiZine?
CuiZine is a 150-seat restaurant with an uptown cosmopolitan bar, terrace dining and artfully presented fine cuisine. We offer selected global flavors and spices to create the very best international dishes. My main goal is for our guests to experience CuiZine’s global appeal. I combine the very freshest ingredients, local or organic when possible and prepare them in a way that best brings out the natural flavors. We always prepare new dishes that keep us fresh and give our customers our best every night.
ASTV: Are you working with any new spices or cuisines nowadays?
I am trying to capture the world in CuiZine. We pair classical French techniques with ethnic spices from around the world. It is a fun place to come and get a taste of various global flavors. There is an element of surprise because people know they can come to CuiZine for quality food and a different menu each night.
ASTV: What’s your favorite dish and what do you recommend at CuiZine?
Blackened Ahi Tuna Steak is my favorite. I’d definitely recommend this dish to anyone who comes to CuiZine. It has an Asian influence as it’s served with sushi rice and sweet and spicy mango sauce. The seasoning and the fruit flavor really work well together and our customers love the blend.
ASTV: What’s the best part of your job?
Creativity!! After that, it’s the people around you. It’s not only about your customers but also your staff. You have to be a “people person” to be a successful chef.
ASTV: What interests you outside of cooking?
Art is my escapade. I don’t consider myself a great artist but I love painting and working on metal sculptures. I usually give them away for auctions to raise funds for charity. I also love riding my motorbike, it gives me a sense of freedom!
ASTV: How do you celebrate Asian Lunar New Year?
For me it’s a lot of red envelopes (laughs)!! Well, I am just planning for a quiet dinner with my girlfriend and a big bowl of wonton soup!
ASTV: What’s next for you?
For now, I am concentrating on the success and growth of CuiZine and am also working for the Charleston For now, I am concentrating on the success and growth of CuiZine and am also working for the Charleston Food and Wine festival scheduled for early March 2006. I might work on a cookbook sometime in future.
ASTV:How did you enter the world of cooking? What is your inspiration?
Philippe Chin
My grandfather was one of the first Chinese restaurateurs in Paris and my dad was a great cook too. I always used to stand beside my dad while he prepared intricate Chinese dishes for us. This helped me develop a sense for different seasonings, combinations, and possibilities of traditional Asian cuisine. At the age of 12, I decided I wanted to be a chef so I joined a culinary program, L’ Ecole Hosteliere de Paris in France. I was selected as one of the top ten students in the country. After I graduated, I worked in France until 1986 and moved to Philadelphia to become the chef of La Cocotte in West Chester. I then served as a chef at various places as Chanterelles, Partridge Inn, Philippe on Locust, Chin-Chin, Wrap planet, 210 at Rithenhouse Hotel, Pastel on Central in Georgia and CuiZine in Aiken, South Carolina
ASTV: Can you tell us about the creation and concept of your restaurant, CuiZine?
CuiZine is a 150-seat restaurant with an uptown cosmopolitan bar, terrace dining and artfully presented fine cuisine. We offer selected global flavors and spices to create the very best international dishes. My main goal is for our guests to experience CuiZine’s global appeal. I combine the very freshest ingredients, local or organic when possible and prepare them in a way that best brings out the natural flavors. We always prepare new dishes that keep us fresh and give our customers our best every night.
ASTV: Are you working with any new spices or cuisines nowadays?
I am trying to capture the world in CuiZine. We pair classical French techniques with ethnic spices from around the world. It is a fun place to come and get a taste of various global flavors. There is an element of surprise because people know they can come to CuiZine for quality food and a different menu each night.
ASTV: What’s your favorite dish and what do you recommend at CuiZine?
Blackened Ahi Tuna Steak is my favorite. I’d definitely recommend this dish to anyone who comes to CuiZine. It has an Asian influence as it’s served with sushi rice and sweet and spicy mango sauce. The seasoning and the fruit flavor really work well together and our customers love the blend.
ASTV: What’s the best part of your job?
Creativity!! After that, it’s the people around you. It’s not only about your customers but also your staff. You have to be a “people person” to be a successful chef.
ASTV: What interests you outside of cooking?
Art is my escapade. I don’t consider myself a great artist but I love painting and working on metal sculptures. I usually give them away for auctions to raise funds for charity. I also love riding my motorbike, it gives me a sense of freedom!
ASTV: How do you celebrate Asian Lunar New Year?
For me it’s a lot of red envelopes (laughs)!! Well, I am just planning for a quiet dinner with my girlfriend and a big bowl of wonton soup!
ASTV: What’s next for you?
For now, I am concentrating on the success and growth of CuiZine and am also working for the Charleston For now, I am concentrating on the success and growth of CuiZine and am also working for the Charleston Food and Wine festival scheduled for early March 2006. I might work on a cookbook sometime in future.