Blunt Inquiry Asks... Chef Matt DeMille
What is your idea of a perfect restaurant?
Good simple food that makes you feel at home. Not to fussy or pretentious. Decent prices.
What is your greatest fear at work?
People not having an incredible experience. The food must match its surroundings.
Which working Chef do you most admire?
I'm a huge fan of Chris Bianco right now. Huge heart, hard worker and smart.
What part of work ‘you’ do you most deplore in yourself?
I'm super impatient and A.D.D.
What would instantly make you fire someone?
Can you do that these days? Lying to me, being lazy.
What was your most extravagant purchase for your restaurant?
A side of red deer from Quebec or a giant king crab.
What is your favourite food journey?
Next restaurant in Chicago with Albert Ponzo or Philly with Matty Matheson to work with the Vetri guys.
What words or phrases do you most overuse at work?
What do you regret most after all your years in the business?
Nothing, it's given me so much back. Maybe should've traveled more when I was younger.
What do you love most about this industry?
Everyone is connected now. Everything is attainable.
What is your current state of mind?
Family is number one. They will always have your back. Work hard and good things will come.
If you could change anything about the restaurant industry where you are, what would it be?
There aren't a lot of restaurants where I am. I guess if more kids were up for the challenge then push yourself and see things on a bigger scale.
What do you consider your most essential ingredient?
Lemon juice, green onions.
The work/life balance struggle is real. How good of a juggler are you? Tips?
No matter what it will be a struggle. As long as you cover your ass and set your team up for success then you can rest.
What is your most treasured kitchen tool?
What do you regard as the lowest depth of misery?
Not giving a sh*t, washing up.
When you finally retire, were will you live?
Not telling anyone. Probably on a lake somewhere.
What is your most marked characteristic?
Upbeat and positive.
What is the quality you most like in a chef?
Always supportive and teaching. Takes the time again and again no matter what.
What is your greatest inspiration/motivation?
Superman or Spiderman?
What is the first thing you remember cooking?
Mussels with grilled vegetables for my parents. Kraft dinner and grilled cheeses.
Beck or Clapton?
You have to cook Escoffier’s death row meal. Menu?
My wife's taco dip
Cacio e Pepe
A good burger
Livers on toast
Or at least that would be my final meal.
Favourite kitchen word or phrase?