Culinary roots


Culinary roots


Date: May 16, 2013
by: Observer Staff


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.


Login Register now

Currently 0 Responses

Login below to post a comment or click register.
Account E-Mail
forgot password? click here
Speak Your Mind Below!


Subscribe to our eNewsletters
1970 Main Street, Sarasota, FL 34236 941-366-3468

Copyright 2015 The Observer Group Inc., All Rights Reserved