McGinty’s Public House
3650 South Glebe Road
Arlington, VA 22202
(703) 414-3555
Duane showcases his Pan Seared Loch Duart Salmon(© 2009 Chester Simpson)
When did you first become interested in cooking? Why did you decide to pursue a culinary career?
Very young...I grew up in a home filled with hospitality. My Mom and Dad were both great cooks and entertainers. I started in a commercial kitchen at the age of 13 and immediately loved the environment, the people and the opportunity to learn. The endless creativity and the structure of the brigade system is what drew me to culinary.
Who have been the biggest inspirations for your career?
I have been fortunate to have worked under some of the finest Chefs and Restaurateurs in North America. There are many to mention but Mosimann, Erhler, Bocuse, Kerr, Keller, Towers, and O'Connell come to mind as inspiring, as well as my parents.
What are some of the qualities that you feel a successful chef should have?
As a Chef one must have the mindset of a "coach". You communicate all the details to your team that impacts the guests experience... and trust me that's everything. I use the term "coach" because the physical demands, sense of urgency and orchestration of a culinary team is similar to any professional sport. Setting up your team for success, at any level, takes passion and your team can smell passion.
What do you enjoy most about your work? What are your greatest stresses? Your greatest joys?
I love to introduce food to both guests and staff to see enjoyment on their faces (Old World Comfort these days). After all these years, I must say not much stresses me out. You learn to plan well ahead of the curve to avoid any hiccups, but knowing there will always be the occasional glitch.
If any chef in the world could prepare you a meal, who would it be?
It would have to be a collection of Anthony Bourdain's favorite culinary experiences.
With everything that you’ve accomplished in your career, are you still learning as a chef?
Absolutely, the culinary scene and available products are always changing, much like fashion. I'm excited to learn everyday from the industry, our staff and our guests. And of course... eat, so I may learn from other's creations. What a time to eat!!
What’s your guilty food pleasure?
Top this.... my wife's 1000 and 1 different grilled pizzas. She's on fire and I thought I was creative.
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