What is the best piece of advice ever given to the Executive Chef of The Water’s Edge Country Club?

Michael Dontigney is the Executive Chef of The Water’s Edge Country Club (Penhook, Va.), a McConnell Golf Property. Over the course of his career, Dontigney has cooked for several high-profile events including celebrities, royalty, and six United States Presidents. Dontigney continues to whet his craft through continuing education, traveling, and always striving to achieve better flavor profiles.

1. You’d be surprised to learn that I am a long-distance obstacle course competitor.
2. If I could trade places with one chef, it would be Thomas Keller.
3. One of my most memorable meals was at the Picasso in the Bellagio Hotel Las Vegas.
4. My go-to drink is Sazerac Rye.
5. My last meal would be Vinci Grassi lasagna.
6. My worst culinary creation was my first attempt at a smoked brisket.
7. If I could change one thing about my club it would be better kitchen design and layout.
8. My favorite junk food is any type of Reese’s candy.
9. If I wasn’t a chef, I’d love to be an agriculturist or farmer.
10. I knew I wanted to be a chef when I was a young boy helping in my grandma’s kitchen.
11. You’ll never see escargot on the menu at my club because I don’t like the texture.
12. The most ridiculous member or guest request I’ve ever had was vegan chicken wings.
13. I love being a club chef because of the work to life balance it offers.
14. When I’m not in the kitchen, I’m spending time outside hiking or kayaking.
15. My biggest mistake when I first started as a chef was burning myself out working too much.
16. I cook Indian Cuisine at home, but I’d never cook it at the club.
17. If I could have dinner with one person, dead or alive, it would be my grandmother.
18. The most valuable piece of career advice I’ve ever received was you will never get the time you spent working back.
19. My favorite celebrity chef is Thomas Keller because of the flavor profiles he is able to build.
20. The most important pieces of equipment in my kitchen are my line cooks.
21. I want to learn more about the members because they are the reason we are here.
22. My favorite ingredient is shallots. Crab is the most overrated ingredient. Cardamom is the most undervalued ingredient. I detest kava, and I can’t live without peanut butter.
23. I don’t like to brag, but I have cooked for the past 6 presidents.
24. My most embarrassing moment in the kitchen was having the mixer on too high and getting cornbread batter all over me.
25. If I could have one superpower, it would be to fly.
26. My favorite cookbook is The French Laundry.
27. My favorite kitchen hack is knowing an egg is boiled correctly by spinning it.
28. I am motivated and inspired by intelligence.
29. The hardest service of my career was the christening of the George W. Bush aircraft carrier.
30. The most popular item on my menu based on sales is pecan-crusted grouper.
31. I’d lose my job if I took French onion soup off the menu.
32. Leadership is the most important quality in a sous chef.
33. My go-to breakfast is granola and Greek yogurt.
34. When hiring, a lot of jobs in a short period kills a resume fastest for me.
35. My biggest professional pet peeve is a lack of organization.
36. I will always purchase bbq sauce instead of making it from scratch.
37. The most important question I ask during the interview process is, “What is your work ethic like with other employees?”
38. The best excuse I’ve ever been given for calling off work is having a DMV appointment on a Sunday.
39. If I had to hire a family member, I would choose my fiancé because she knocks it out when working at the club.
40. The best culinary gift I’ve ever received was knowledge gained while working under a 3 star Michelin Chef.
41. If I could change one thing about my career I would go back and reevaluate my decision to stay at conference center hotels.