Chef’s Table is a series of Interviews with some of the top chefs in North America.
I had dinner at Sazerac Restaurant where Chef Jason McClure resides they are located inside Kimpton Hotel Monaco in Seattle.
After graduating with a degree in Hotel/Restaurant Management from Northern Arizona University, Chef McClure cooked his way across the country. From the southwest north to Minneapolis, Chef worked his way up through several restaurants before his spatula came to rest at Sazerac in 1997.
What style of cooking is your cuisine at Sazerac?
It’s rustic American food, with roots in the south. We focus on this region using as much local product as possible to execute soulful, straight forward dishes.
Which wine would you pair with your Steak Frites- Washington Beef Tenderloin dish?
I love “La Serrene”, from Betz, 2004, Columbia Valley.
What is your favourite cuisine to eat?
I’m torn, I am passionate about Japanese Cuisine but love the simple, rustic nature of country dishes from Italy and Spain.
What challenges you as a chef?
The industry is full of talent in this town. Staying competitive and at the forefront is a huge challenge that requires daily commitment.
What do you want your chefs to learn from you?
What is your favourite dish to make (personally) at home?
Something long cooked and rewarding like short ribs or shanks, simple mash, sauteed greens like kale or chard.
Where is your favourite food city and why?
Seattle because of my love for sushi: mashiko, Otto, and nishino, all fantastic sushi spots.
What did you want to be when growing up?
Race cars or fly planes.
What are your favourite Seattle restaurants (other than yours) ?
- Le Pichet
- Via Tribunali
- Pig Iron BBQ
What do you like to do in your off time?
- Dine out
- Hang out with friends and family
Which 3 wines or beers do you enjoy personally?
I love hard cider, Fernet Branca. And anything from the Marlboro Region of New Zealand, specifically Whitehaven, and the first 2 beverages together.
How do you go about pushing the boundary and achieving excellence in your profession as a chef?
Be aware of what’s happening , exercise creativity daily so it comes easier, maintain a high standard.
If there was one thing you could do as a chef that you have not already done, what would it be?
I would have to go back in time and train in Europe as a young chef, experience that culture of food from inside.