Compliments of the Chef with Teague Moriarty

Compliments of the Chef with Teague Moriarty

This week, Chefs Feed met up with renowned chef Moriarty at his restaurant in Nob Hill.

December 6, 2013
CF: I'm best known for my _______ cooking but I can make one hell of a ________________. 
TM: I'm best known for my garden-centered cooking, but at home I like junk food. Last night I made these amazing Buffalo wings. 

CF: Three words your sous chef would use to describe you. 
TM: Flexible, open, trusting. 

CF: What are you most excited about right now in your restaurant? 
TM: What makes me most excited right now is the bergamot curd with grapefruit and sweet woodruff meringue (which is probably only available for another month or so). Everything except the citrus is from our garden. The sweet woodruff is grown by us and the eggs are from our Buff Orpington chickens. 

CF: Which chef would you drop everything to stage with? 
TM: Right now I'm most curious about Brooklyn Fare. I hear so many good things about it, and it would be really cool to go back there and see what chef César Ramirez is really doing. 

CF: Message to professional food critics. 
TM: I hate top 10 lists. There is so much internet culture going on right now and it seems like people are just trying to get the most clicks. I think this actually harms restaurants; there is so much more in-depth information you can get, but these lists make you skip over what's actually going on inside the restaurant. 

CF: One piece of advice for aspiring young chefs. 
TM: Find a place where you're happy. There's a kitchen culture out there that expects you to endure being in a place where you may neither be learning nor as happy as you could be. I see people excel when they find a situation they are happy in. An environment where you fit in with your chef and staff is a place where you can actually grow and learn. 

CF: What's for family meal tonight? 
TM: Roasted chicken, sautéed veggies, stinging nettles, and some pasta sauce that's to be determined.