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What led you to becoming the executive chef at LaLou?
In my experience as a Chef here in NYC I have worked in the fine dining Manhattan game while also spending many years at neighborhood restaurants in Brooklyn. What drew myself back to Brooklyn was the neighborhood itself. There is such a close community of restaurants and restaurant owners in this area. Being back and directly involved with that community is amazing and so inviting.
Do you have a favorite item on the LaLou menu?
My favorite menu item is by far the Vol au Vent. It’s an item that we change pretty frequently, but we always keep it vegetarian and seasonal. It's always a great challenge to have a vegetarian dish that will also make the other people at the table just a little bit jealous. I think we have achieved that with the dish
What’s your favorite part about the New York creative community?
We just take care of each other. I always want anybody in the industry to have a fantastic time while dining with us. Sometimes the last thing you want to do as a chef is go sit in a restaurant on your day off. I feel lucky if someone from the community spends an evening here at Lalou. I always go slightly over the top to make sure they are comfortable and happy.
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What’s your favorite place in NYC?
Fort Greene Park. Just an amazing neighborhood with so many restaurants and cafes on Dekalb Ave. And there's a farmers market as well. Just an amazing place to waste a day away and forget about things.
What’s inspiring you right now?
It’s just always the city itself. I wind down by looking at the skyline. All the memories of the times this city took me down, also all the wonderful times of great achievement. It kind of comforts me that it does not care about me at all. A constant game where I don’t know who I am playing against. And it’s so much fun
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