ottava1-550?v=1

In the Kitchen

Interviews with top local chef's

Airel Millan, Ottava Via

1. What inspired you to become a chef?

At the beginning it wasn't so clear to me what I wanted to do with my life.  Cooking for me was always a natural thing I did as a child, almost without realizing it. Then came a day when I realized that what I did for pleasure instinctively, I could do professionally, but would need more technical knowledge.  I went out that day and procured my first dishwashing job.  After three years in the kitchen, I decided to further my studies in the culinary arts.  

2. What brought you to Ottava Via?

After opening the Mercury Bar, The owner, Dave Stienke had already acquired the building across the street for his new restaurant.  My thirst to challenge myself and learn more about the industry and culture took me to the position of not only the chef of Mercury Bar but Ottava Via as well. 

3. What is your favorite dish to prepare at Ottava Via?

The Branzino with Tuscan potatoes and salsa verde.  I have an affinity to seafood in general.  

George Sboukis, Caucus Club

1. What inspired you to become a chef?

Becoming a chef was a natural part of being in our family. My father was a restauranteur, and all 5 of his kids grew up in the business. Each of us went to study at University level, I myself completed a BBA at the U of M. After rejoining the family business in 1996, becoming a chef was inevitable. Three of us siblings are professional chefs, and the other two are very skilled home cooks as well

2. What brought you to the Caucus Club?

In winter of 2014, I was approached by Kim Farmer who was managing the Penobscot Building about an opportunity to reopen the Caucus Club. I already had two children and was just recently engaged to be married, so I looked at the opportunity as a fitting way to start a new chapter in life. The idea of having a business of my own, along with the rich history of the Caucus Club made it an opportunity I couldn't pass on.

3. What is your favorite dish to prepare at the Caucus Club?

I think my favourite dish to prepare is the Pappardelle Bolognese. There's just so many layers to making the dish. First we have to collect the meats to grind by processing other cuts of beef. Then after grinding, we mince the vegetables and gather the herbs and mis en place for the ragu. The ragu itself takes several steps and a lot of patience to develop the rich flavours. In another area of the kitchen we make the pasta from scratch, kneading, resting, then rolling it out by hand. Then we cut and cook the fresh pasta, toss with the ragu, and finish with fresh grated Parmigiano Reggiano. It's literally the least expensive entree and yet, entails the most amount of actual preparation and cooking! It's very satisfying when it's finished, and is the ultimate comfort food.

Tom Diebel, City Kitchen 

1. What inspired you to become a chef?

When I was in highschool, I worked in restaurants and diners but never thought it would be a career path for me since my father and brothers were both physicians and that was supposed to be my destiny. I went to Wayne State and loved everything about science.  Medicine was my life and my plan was to be a doctor.  When I was 16, I went to work at the Hill Seafood and Chophouse which was the best restaurant that I'd ever worked.  The Hill had just won restaurant of the year.  I worked as a prep cook and Chef Michael Conrey, really pushed me and saw potential.  Once, he moved me up to the garmichez side of things, which is all science, I fell in love.  I love the science, creative, camaraderie and fast flow of the kitchen. 

2. What brought you to Ottava Via?

After I met Chef Mike, I decided to drop out of college.  I told my father which was hard, moved to Colorado in 2009 to attend culinary school, worked a bunch of places, and moved back 2017.  Chef Matt who used to work at The Hill was now the Executive Chef at City Kitchen so I called him and asked him if he was looking for help. He took me in and made me the sous chef.  When he left, I took over. 

3. What is your favorite dish to prepare at Ottava Via?

All of the fish is fun and I love to cook it but when it comes to plating, my favorite is the short ribs by far.   I brine them for 3 days, air dry them for another 24 hours and then I cook them.  It takes 4.5 days to complete them.  We also serve it with a creamy corn bread.  Corn bread and puree with milk and cream and push it through a chinois.  It takes an hour to an hour and a half to finish it.  

RJ Elezi, Cafe Nini 

1. What inspired you to become a chef?

I love food so it was really easy for me to get into cooking but I must say what inspired me was seeing Mr. B and Eddie jr dedication to food preparation day in and day out that inspired me to wanna do more with my career, and once I started cooking and I got this adrenaline rush from a busy night I knew this was the career I wanted to pursue 

2. What brought you to Cafe Nini?

I moved to the United States from Albania in 1998 when I was 13 and didn't speak any English.  I started working with Mr. Barbieri in 2001 as a busboy.  When a cooking position opened up in 2003, Mr. Barbieri offered me the job and he and Eddie, Jr. trained me. I loved the adrenaline I got from cooking so I decided to go to culinary school in 2006.  In 2008, I was offered the head chef job at Cafe Nini.  I've been their for nearly 20 years.  

3. What is your favorite dish to prepare at Cafe Nini?

My favorite dish is the stuffed veal chop.  It’s stuffed with provolone cheese, prosciutto and spinach and it comes in a mushroom rosemary sauce.


 

Related Businesses

Nothing Bundt Cakes (Atlanta)

Desserts

Nothing Bundt Cakes (Atlanta)

Alpharetta, GA

Our Bundt Cakes are handcrafted in every bakery in a variety of delicious flavors and sizes. To top it all off, our bakeries...

Chandlers Prime Steaks and Fine Seafood

Gluten-Free

Chandlers Prime Steaks and Fine Seafood

Boise, ID

Chandler's is a locally-owned, upscale dinner house specializing in prime steaks and jet-fresh seafood. Enjoy a craft...

Parkhill's Liquors & Wine South

Beer Wine + Spirits

Parkhill's Liquors & Wine South

Tulsa, OK

A beautiful modern store providing a unique shopping experience offering South Tulsa's largest selection of wine, spirits and...

See More

Related Articles

See More