Shaun Acosta

Executive chef at the Four Seasons Hotel New York Downtown

KITCHEN CRED:

He was sous chef at the Hyatt Regency San Francisco; executive sous chef at the Four Seasons Resort Hualalai; and attended the California Culinary Academy in San Francisco FAVE FALL DISH TO MAKE AT HOME:

Kale-sweet potato salad with charred Brussels sprouts, cranberries, candied pecans, crispy quinoa and aged balsamic. My family loves sweet potatoes and Brussels sprouts, so I thought it would be easy to make a quick salad. Then I thought, “Oh this would be good...and it needs a crunch,” and finally ended up with this salad. It’s become a family favorite. ADVICE FOR THOSE WHO SAY THEY CAN’T COOK:

Don’t be afraid, you’ll be surprised how easy it can be. WHEN I’M NOT COOKING, I MAKE TIME FOR: Family time, then golf, then fishing. NAME 5 TOOLS EVERY COOK MUST KEEP IN THEIR KITCHEN: A good Japanese knife, two Gray Kunz Spoons, Microplane zester, thermometer. THE JUNK FOOD I CAN’T LIVE WITHOUT: Reese’s Peanut Butter Cups. THE BEST DISH I’VE EVER EATEN: Apple butter, creme de brie, toasted barley. I had it in 2014 at Ludo Lefebvre’s Trois Mec in Los Angles (troismec. com). The dish was just beautiful. Nice texture with rich bold flavors — the perfect ending to a great meal. FAVORITE NYC RESTAURANT THAT’S NOT MY OWN: Blue Ribbon Sushi.