Trevor Kunk is the chef de cuisine at Blue Hill in New York City’s Greenwich Village, which the James Beard Foundation just named “most outstanding restaurant.” Blue Hill is a farm-to-table restaurant that gets its food from farms in upstate New York.
But Kunk’s culinary history started in Sarasota, where he began working at Paul Mattison’s The Summerhouse at 14 years old. Kunk names Mattison, who wrote his letter of recommendation for the Culinary Institute of America, his mentor and moral compass.
“When I landed in Blue Hill’s kitchen 10 years ago, I knew I found a special place,” the 33-year-old says.
Currently 0 Responses
30 AJC's 2015 Winter Lunch & Learn
11:30 am - 1:30 pm
30 Fish Fry
5:00 pm - 8:00 pm
31 2015 Annual Symposium on Parkinson's Disease
8:00 am - 11:30 am
31 Fire Fest
10:00 am - 3:00 pm
Mote Aquarium manatees select the Super Bowl winners
Hugh and Buffett, two manatees at the Mote Marine Aquarium, selected their choices for the Super Bowl champions on Jan. 29.
Make-A-Wish grants Pine View student's dream trip
A normal day at school turns into a wish come true for Pine View student Jamie Meyers.
VIDEO: Forks and Corks Grand Tasting
The Sarasota-Manatee Originals hosted the 8th annual Forks & Corks: The Grand Tasting on Sunday, Jan. 25, at The Ringling.