When we sit down and eat at a restaurant, we rarely ever give a second thought about the mastermind behind our food – the person tucked in the back in the kitchen, artfully preparing a flavorful entrée that leaves us salivating.
For this article, we are introducing you to two talented local chefs: Thomas Newsted from Driven Steakhouse and Simon Esparza from Taste Local.
We’re also giving you a sneak peek into what food items these chefs store in their fridges and pantries and what essential ingredients they suggest you have at home. After a full day of cooking, these two often like to keep meal preparation simpler at home, with a wide selection of ingredients to choose from.
Thomas Newsted, Executive Chef of Driven Steakhouse
Let’s give a warm welcome to Thomas Newsted, executive chef of Driven Steakhouse.
With 25 years of professional cooking experience, Thomas began his culinary journey when he attended the Culinary Institute of America.
The art of cooking drew him in because of the creative freedom it offers and its “ability to bring people together externally and internally.”
Although cooking is his day job, Thomas tries to ensure that he and his family are well nourished at home as well.
To do this, there are several ingredients and food items he typically stores in his fridge and pantry: dried chiles, soy, vanilla, vinegars, spices, rice, eggs, jalapeños, onions, scallions, garlic, bell peppers, heavy cream, white wine, yuzu, limes, panela cheese, beans, brown sugar, granulated sugar, almonds, hazelnut, sesame seed, flax seed, sunflower seeds, pistachios, coconut milk, ice cream, juice, agua fresca, fish sauce, flour, maple, and tortillas.
“These ingredients give me a range of options to feed my family late at night and myself,” Thomas shares.
The chef strongly recommends keeping rice, eggs, onions, and garlic on hand, so as to provide a “broad range of meals that one could create for sustenance without weighing you down.”
A couple of his favorite go-to meals at the end of a long day are an over-easy egg sandwich or a rice bowl.
Simon Sason Bundy Esparza, Head Chef/Manager/Part Owner of Taste Local
At just 21 years old, Simon Sason Bundy Esparza has already carved out his place in Loveland’s culinary scene as head chef, manager, and part owner of Taste Local. His journey started in the summer of 2020, when he landed his first kitchen job at 16. By April 2023, Simon found himself joining the Taste Local team – and quickly rising to lead the kitchen.
Known for his creativity and drive to constantly improve, Simon thrives in Taste Local’s fast-paced, community-oriented atmosphere. “I enjoy cooking because it gives me an outlet of expression. Eating the food I cook is also something that draws me to my line of work,” he says.
His favorite dish to assemble? The Black Diamond – buttery layers of baked potato stacked over avocado and cilantro adobo sauce, crowned with bacon jam, panela, and poached eggs.
Without any formal training, Simon has developed his craft entirely in professional kitchens, drawing inspiration from cultures around the world and blending them into something uniquely his own.
When asked what must-haves Simon keeps in his kitchen, he replied… “My go to snack is a bowl of cereal with frozen grapes; smoothie ingredients like frozen banana, peanut butter, honey, plant-based proteins; and rice because its versatility is unmatched.”