An Interview with Jon Sloan

This week, Chefs Feed met up with renowned chef Sloan at his restaurant, Juniper & Ivy, in San Diego's Little Italy.

April 22, 2014 ● 1 min read

CF: I'm best known for my _______ style of cooking but I can make one hell of a _______.
JS: progressive; burger

CF: How would your sous chef describe you in the kitchen?
JS: Focused, dedicated, disciplined, committed, passionate, and playful.

CF: What are you most excited about right now?
JS: We're excited to unveil our new seafood platter. It will come out on a large copper tray elevated on a rack with samplings of local and West Coast fish and shellfish. Think gaudy, East Coast, old-school seafood platter done right. We also may or may not be doing our 4x4 tasting menu soon. It usually consists of eight small courses or snacks made in the moment by the chefs. I can't really say much more about it, but stay tuned.

CF: Which chef would you drop everything to stage with?
JS: Peter Gilmore, the executive chef of Quay Restaurant in Sydney. I'm inspired by his technique and commitment to the seasons. He is a total naturalist in style, yet technically perfect. Plus, I've been to Australia and would love to go back—I mean, who wouldn't?

CF: Message to professional food critics.
JS: It's best if you come in and really try to remain anonymous. This way, we can be critiqued on the service we give overall. We strive to give everyone a VIP experience.

CF: One piece of advice for aspiring young chefs.
JS: Go wash dishes for six months. If you find yourself still gravitating towards the energy and familiar aspects of a professional kitchen, you are on your way. If you aren't passionate about cooking, it’s definitely not going to go well.

CF: Thick or thin patty?
JS: Thin.

CF: What's for family meal tonight?
JS: On Sundays, we have epic family meals. The staff literally has an eight-foot buffet table with FrogTape descriptors and everything. It’s glorious.