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A hallmark of the Spring season, wild onion ramps are here!
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This time on Dropped, we visit Chef Rocco Whalen at his restaurant Fahrenheit near Cleveland, Ohio - with a surprise basket of fresh spring ingredients!
We chat with Chef Athan Zarnas about his contemporary Mediterranean restaurant ALEA, and how he came to open it.
A Truly Blended Background
Like many, Executive Chef Natasha Pogrebinsky describes American cooking as “a true blend of all nations and cultures.” And while at first, it may be a little surprising to hear this Ukrainian native define her cooking style as such, taking a closer look into her background makes it easy to see why nothing suits her better. Just like her cooking style, Natasha’s background has been a multifaceted blend of culture, art, anthropology, education, and culinary success. Natasha explains “I love Russian and Ukrainian food and am very influenced by growing up with that culinary culture, but I grew up in America and fell in love with so many other foods from many other traditions. I’m classically trained in French cuisine, but I draw on Asian flavor palettes, I revere Old World techniques, and I’m inspired by the future of culinary innovations.” A self-proclaimed workaholic, Natasha has built herself quite the cooking CV. Praised by the New York Times, Michelin Guide, Village Voice, Wall Street Journal and named by Cleveland Magazine as “Most Interesting People of 2018,” Natasha has also appeared as a guest and competitor chef on tv shows like Chopped, Chopped Redemption, Beat Bobby Flay, and Midnight Feast. Her biggest accolade to date - opening Bear Bar and Restaurant in Long Island City, where she was Executive Chef for 5 years.
Chef Joshua Ingraham refers to eating happiness as “the feeling your body and mind will have after consuming clean, whole, plant-based foods.” This eating philosophy of being mindful and conscious of what you’re eating is what fueled his plant-based meal service start up, Go Buddha.
As a young high school graduate, Gregg Korney did not yet know his passion was being a chef. While he started cooking at a local Italian restaurant when he was 13, after grade school he decided to attend Jacksonville University, earning a degree in Business and Marketing. However, as he continued to cook his way through college to support himself, he realized he had a real knack for it. Years later, after working at Cleveland area staples like Giovanni’s, Sushi Rock, Vue, Velocity American Bistro, and even opening his own restaurant, Quince, Gregg had established himself as an Ohio culinary veteran. Then in 2012, Mickey Krivosh, owner of Lakewood’s casual pub, Around the Corner, offered Gregg the Executive Chef position at his fine dining restaurant, Georgetown. Being at the end of the lease on Quince’s space, Gregg decided to take the plunge. Eight years later, he’s glad he did. A mutual friend introduced the two, and as Gregg puts it, “We talked, and it just seemed like a good fit. We met, and the rest is history.”
Anthony Zappola, owner and executive chef of Lox, Stock, and Brisket, wasn’t looking to start a brisket shop when he moved to Cleveland a year ago. Having grown up in Ohio, the accredited chef had just sold his first solo venture, The Rice Shop in Las Vegas, and wanted to be closer to family. Previously, his whirlwind career had led him to work for Top Chef’s Tom Colicchio for over a decade in six roles and four different cities - from New York to Dallas, Los Angeles and Las Vegas, where he was awarded Las Vegas Weekly Best New Chef 2014 while working at the acclaimed Mirage’s Heritage. Seeing the potential for opportunities back in his home state, Zappola recalls “I was looking to open more restaurants and Cleveland checked more boxes than I initially thought.”
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