Matt O’Connor, CEC, Executive Chef of Bonnie Briar CC, believes simple cooking preparations can do a quality product justice.
Chef’s Thoughts is sponsored by barillafs.com.
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.
- You’d be surprised to learn that I am not critical at all in restaurants.
- 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.
- One of my most memorable meals was when I experienced the extended tasting menu at Per Se with my now-wife for her birthday.
- My go-to drink is a Rye Manhattan.
- My last meal would be steamed Maryland crabs with corn on the cob and pitchers of cheap beer.
- 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.
- If I could change one thing about my club it would be a bigger, brand-new kitchen.
- My favorite junk food is Wendy’s spicy chicken sandwich with extra mayo.
- If I wasn’t a chef, I’d love to be a homicide detective.
- 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.
- 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.
- 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.
- 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.
- 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.
- My biggest mistake when I first started as a chef was putting too many ingredients on the plate.
- I cook taco kits at home, but I’d never cook them at the club.
- 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.
- 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.”
- 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.
- The most important things in my kitchen are tongs and side towels. You can’t do too much without them.
- I want to learn more about Asian cuisine because I love the ingredients and flavors but am not familiar with many of the techniques.
- 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.
- I don’t like to brag, but I once ate an eight-pound calzone in an hour (and paid for it dearly immediately after).
- My most embarrassing moment in the kitchen was overcooking filet mignons for an event celebrating Julia Child. She was there…
- I’d like to see more club chefs on national TV.
- My favorite cookbook is Culinary Artistry.
- My favorite kitchen hack is making simple syrup with the water from the coffee urn.
- I am motivated and inspired by my staff and my kids.
- 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.
- 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.
- I’d lose my job if I took the cobb salad or turkey club off the menu.
- Being able to manage staff as well as cook and teach are the most important qualities in a sous chef.