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
1 Community Cookout
2 3rd annual 'Power of the Girl' Business Breakfast
2 French apÃ©ro evening
5:00 pm - 7:00 pm
2 Florida's Children First 2014 Sarasota Reception
5:30 pm - 7:30 pm
IN THE KITCHEN - Local Field Trip: Siesta Key Rum
Join chef John Horne on a field trip to the locally owned and operated Siesta Key Rum distillery. Then go in the kitchen at the USF Culinary Innovation Lab as chef Horne prepares a spiced rum cake with rum syrup.
PHOTO GALLERY: Maison Blanche Farm to Fork Dinner
Guests gathered for the Maison Blanche Farm to Fork final dinner prepared by Chef Jose Martinez and USFSM Hospitality students Tuesday, Sept. 30, at USFM Culinary Innovation Lab in Lakewood Ranch.
PHOTO GALLERY: Maison Blanche Farm to Fork
Guests took a tour of Sweetgrass Farms before enjoying a meal on site during the ‘Maison Blanche Farm to Fork’ food and wine experience Tuesday, Sept. 30, at Sweetgrass Farms.