Chef’s Thoughts with Matt O’Connor, CEC

Matt O’Connor, CEC, Executive Chef of Bonnie Briar CC, believes simple cooking preparations can do a quality product justice.

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Chef’s Thoughts is sponsored by barillafs.com.

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Matt O’Connor, CEC, Executive Chef of Bonnie Briar Country Club (Larchmont, N.Y.), has a passion for food and ingredients that began at a very young age. Growing up in Baltimore, his father owned a commercial crabbing and fishing license, and from the age of three, O’Connor worked weekends on the boat. From that experience, he developed a great appreciation for the freshest seafood and how simple cooking preparations can do the product justice.

1. You’d be surprised to learn that I am not critical at all in restaurants.
2. If I could trade places with one chef, I wouldn’t. We all have our own path and I am enjoying the ride I’m on.
3. One of my most memorable meals was when I experienced the extended tasting menu at Per Se with my now-wife for her birthday.
4. My go-to drink is a Rye Manhattan.
5. My last meal would be steamed Maryland crabs with corn on the cob and pitchers of cheap beer.
6. My worst culinary creation was a veal Milanese, but I was young and I tried to be cute with it. It was veal tenderloin. It was not breaded. The rice was breaded. Nobody got it and people complained. Sometimes things are classic for a reason.
7. If I could change one thing about my club it would be a bigger, brand-new kitchen.
8. My favorite junk food is Wendy’s spicy chicken sandwich with extra mayo.
9. If I wasn’t a chef, I’d love to be a homicide detective.
10. I knew I wanted to be a chef when I was in my second week of culinary class in 9th grade. I fell in love with it and had a phenomenal teacher who set me on the right path.
11. You’ll never see mint jelly on the menu at my club because it’s disgusting and I had a server tell me once that only real chefs have it in their pantry.
12. The most ridiculous member or guest requests I’ve ever had were osso bucco medium-rare, cobb salad with no lettuce, and a 48-oz. Tomahawk steak cooked half-rare and half well-done.
13. I love being a club chef because I love building relationships with the members and learning what they like. I enjoy the fact that there is always something different going on, too. I get restless and bored pretty easily, so clubs are fun and allow me to do many different things all in the same day.
14. When I’m not in the kitchen, I’m taking care of my two boys—they grow up too fast—and trying to spend a little quality time with my wife.
15. My biggest mistake when I first started as a chef was putting too many ingredients on the plate.
16. I cook taco kits at home, but I’d never cook them at the club.
17. If I could have dinner with one person, dead or alive, it would be my grandfather, who died when I was in second grade. He was a Baltimore Fire Chief and I feel like he probably has a lot of great stories and life advice. I think he would be proud of me and I would love to just listen to him talk.
18. The most valuable piece of career advice I’ve ever received was, “Perception is everything, so be careful how you carry yourself. Say what you mean and mean what you say.”
19. My favorite celebrity chef is Sean Brock because he is a true cook at heart and is very real. He is also an inspiration for many in this business.
20. The most important things in my kitchen are tongs and side towels. You can’t do too much without them.
21. I want to learn more about Asian cuisine because I love the ingredients and flavors but am not familiar with many of the techniques.
22. My favorite ingredient is Old Bay. Black truffle is the most overrated ingredient. Salt is the most undervalued ingredient. I detest fish sauce, and I can’t live without smoky bacon.
23. I don’t like to brag, but I once ate an eight-pound calzone in an hour (and paid for it dearly immediately after).
24. My most embarrassing moment in the kitchen was overcooking filet mignons for an event celebrating Julia Child. She was there…
25. I’d like to see more club chefs on national TV.
26. My favorite cookbook is Culinary Artistry.
27. My favorite kitchen hack is making simple syrup with the water from the coffee urn.
28. I am motivated and inspired by my staff and my kids.
29. The hardest service of my career was Valentine’s Day at a hotel I ran in upstate New York. Two cooks called out. I was told Valentine’s Day was never busy, but we had an event going on for a college football team. We got slammed in the restaurant and room service, plus the event at the same time, with just me, one cook and a dishwasher.
30. The most popular item on my menu based on sales is charred cauliflower with romesco sauce, hazelnut gremolata and salsa verde. We sell a ton of them every dinner service.
31. I’d lose my job if I took the cobb salad or turkey club off the menu.
32. Being able to manage staff as well as cook and teach are the most important qualities in a sous chef.