Chart House
One Cameron Street
Alexandria, VA 22314
(703) 684-5080
www.charthouse.com
Jeffrey partakes in his Carolina Swordfish: Grilled Carolina Swordfish with a Shitake Soy Broth on top of Green Onion Mashed Potatoes.(© 2009 Chester Simpson)
When did you first become interested in cooking? Why did you decide to pursue a culinary career?
I first became really interested in cooking at about 17, but I did not take it seriously until about 25. I decided to pursue culinary arts because I really enjoyed all aspects of it; it was a pleasure more than a job.
Who have been the biggest inspirations for your career?
The areas that I have worked in have influenced me - south Florida, and the Pacific northwest. The different cuisines in south Florida, and the freshness in the Pacific northwest, both which also thrive in this area. There are too many people to list.
What are some of the qualities that you feel a successful chef should have?
Qualities a chef should have include patience, persistence, compassion, respect for food, a willingness to keep learning, read, listen and be prepared to learn from others who are not in the business, You can learn quite a bit from the people who work for you. Don’t ever stop teaching them as well.
What do you enjoy most about your work? What are your greatest stresses? Your greatest joys?
It never stops and always changes. Greatest stresses are when we don’t give our guests what they were looking for in the meal or service. When a guest tells me that something about us has exceeded their expectations, whether it was food, service or anything else is my greatest joy.
If any chef in the world could prepare you a meal, who would it be?
I think that I would like it to be a few chefs - Julia Childs because she makes food fun and Thomas Keller for technique and simplicity.
With everything that you’ve accomplished in your career, are you still learning as a chef?
I learn everyday, and not just about food. This business is much more dynamic than just the food.
What is your guilty food pleasure?
My guilty food pleasure is my wife Patricia's cookies. I like them so much that I eat every last one of them. She really makes great cookies - simple and delicious.
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