CHATTING FABULOUSLY W. CHEF CHEZ DE CHELLIS


As Ive stated before, you never know what delicious path life is going to take you down and who you are going to meet along the way. This stand true for Chef Chez de Chellis and I, both with the same alma mater and mutual friends. I had the chance to chat fabulously with Chez, and discuss all his summer favorites and whats next for the exec chef here in NYC. CS ~ Where did you receive your education? 
Chez de Chellis ~ I received my education from the Culinary Institute of America in Hyde Park, N.Y. where I graduated in 2004. 

CS ~ What is your job title? 
CDC ~ I currently am Executive Chef at Tolani Wine Restaurant in NYC. 

CS ~ What is your summer no fail meal? 
CDC ~ Beets, I have to say I love eating, raw or cooked. Its just something about the sweet earthiness, that brings joy to my taste buds.



CS ~ What is your food philosophy? 
CDC ~ I like to create meals that bring people back to their child hoods. Food and wine have the power to recreate, feels, memories and moments through your life. So I try to get in touch with the customer to bring them back to their youth or wherever else they would like to go with the food.

CS ~ What is your favorite summer menu item at Tolani right now?
CDC ~  I would say that the cioppino is my favorite dish on the menu right now. An assortment of seafood, mussels, clams, prawns, monkfish, a bit of heat, blistered cherry tomatoes and caramelized fennel to tie the broth of this dish together.


CS ~ Whats the 1 ingredient for summer we could always find in your kitchen? 
CDC ~ Beets not only in the summer, but in the winter as well.

CS ~ Favorite place to dine al fresco in the summer? 
CDC ~ Im always looking for a good deal, so whether it be The Mermaid Inn for their $1 oyster or Fish for their $6 ½ dz oysters and PBR. When I want to get a meal i'll head over to Saxon & Parole or The Dutch. 


CS ~ Whats next for you? 
CDC ~ Not sure what the next move, NYC has been good to me. One thing I would like to do is get back to Europe for one year and just bounce around and gaining some more experience.  Im thinking once I get back, NJ is where ill be headed to find a place for me to settle down in and call my own. With the economy the way it is, it makes it a bit tough, so this will most likely happen in a year or two.


Continue to Eat Fab with plenty of amazing food and keep up with Chef de Chellis

Twitter @chefdechill
Instagram @chefdechill
Facebook Chez De Chellis
Also I belong to a group called 5 Star Chefs where we bring the experience of fine dining to your home.

TOLANI Wine Restaurant 
410 Amsterdam Ave.
New York, N.Y. 10024 
© EATING FABULOUSLY

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