Compliments of the Chef with Matthew Accarrino

Compliments of the Chef with Matthew Accarrino

This week, Chefs Feed met up with renowned chef Accarrino at his restaurant in Lower Pacific Heights.

December 6, 2013
CF: I'm best known for my _______ but I can make one hell of _______. 
MA: new takes on traditional Italian ideas; an omelette 

CF: Three words your sous chef would use to describe you. 
MA: Attention to detail. I say it all day every day. 

CF: What are you most excited about right now in your restaurant? 
MA: We were lucky enough to receive a Michelin star the same time my first cookbook was published. I am happy to see all the people associated with the restaurant have some tangible representations of all their hard work. I’d say that’s worthy of “exciting.” 

CF: Who would you drop everything to stage with? 
MA: Both of my departed grandmothers. I was too young to have the good sense to follow them around with a notebook before the opportunity passed. 

CF: Insider tip from the kitchen for diners. 
MA: It is often not as easy as it looks. 

CF: Message to professional food critics. 
MA: I do envy that they have a job centered around experiencing the latest in the food world. I don’t envy their job of eating so much all the time and after having to lucidly recall all the factual details. 

CF: Secret off-the-menu item that your guests can order tonight. 
MA: There always seems to be something. Generally something limited like the veal porterhouses we gain from buying whole hind quarters, or a fritto misto of fish cheeks and belly. We only get a few orders at a time so it never makes much sense to print it on a menu, but just ask. 

CF: One piece of advice for aspiring young chefs. 
MA: Work in a kitchen for one year where you see four seasons of food and two years where you gain a mentor. It’s beyond that time that you have a more lasting impact in the kitchen you work in and for those that work with you. Commitment pays bigger dividends in the long run. 

CF: What's for family meal tonight? 
MA: Hopefully something good. I don’t have a thing in the fridge at home to eat later.