Chef Gabriel Kreuther with cuisine rooted in  his  Alsatian heritage, says that “the beauty [of getting 2 Michelin Stars] is the sense of teamwork, the sense of accomplishment and also the sense of making customers happy. We are in business because we love what we do, we cook, but at the end of the day, we love to cook a little bit for ourselves, and by doing so we engage with customers and make them happy. And hopefully they have a great moment with us.”

Chef David Burke – Restaurateur

Pastry Chef Mark Welker – Eleven Madison Park

The Brandy Library with owner Flavien Desoblin

Pastry Chef Sam Mason – Odd Fellows

Chef Trigg Brown – Win Son

“It depends of the quality of the scallops. But if it’s really, really beautiful ones. Yeah, I will literally tend to eat them almost as a tartare or as a ceviche. So we’ll just slice them in couple slices and season them with grape-seed oil, a little bit of olive oil, salt, pepper, chives, a few red peppers in there, a little bit of orange juice and something crunchy, I would put a little bit puffed wheat or something like that in there. Mix it. And that’s a nice little appetizer. 

I will have a little bit of green apple in it. Well, then just roast it. I will make them very simply with a couple of mushrooms. Just you can just deglaze with a little bit chicken stock or water or a little bit of white wine or lemon juice and a little bit olive oil. I will serve them literally with a nice lentil soup. But passed and not the whole lentils in it. And we’d be like a bed.”

I always wanted to work in [kitchen] environments that were decent, where the human person was respected.

We are walking many hours in this business, and we spending more time [in the kitchen] than we do with our families, and I think it can be fun and it can be good. It doesn’t have to be the crazy side of it.

It takes a while for a chef to understand that it’s not only cooking that makes the experience. It’s a little bit more than that. Hospitality and how you speak, behave with the guests, and how you’ll receive them.

I always ask myself, I don’t need to have a jacket. I don’t need to have a tie. The food won’t taste better. So why can we not get over that?

Alsatian cooking is basically the rusticity and the wholeness of the German cooking mixed up with refinement and the finesse of the French cooking, Almost like a kind of fusion before anybody talked about fusion cooking.

As you get older in your [Chef] career and more seasoned, you understand that the most important thing is really the flavor. And then the technique. But you cannot have only technique and no flavor. It’s meaningless.

You want to be original and you want to come with something that is not well known and surprises people.

Gabriel Kreuther

Gabriel Kreuther restaurant