Executive chef at the New York location of Amada

Louis Goral

Pulpo con Patatas After attending culinary school in Vermont, he worked in several restaurants including Prune, Cafe Gray, Islesford Dock Restaurant, and Red Rooster before joining Blue Ribbon as opening chef of Brooklyn Bowl in 2009. In 2012, he took over as executive chef of Blue Ribbon Bakery Kitchen. Earlier this year, he opened Blue Ribbon Federal Grill as executive chef. I love putting together one pot meals in the slow-cooker— anything that is falling off the bone in a light broth seasoned well with some nice heat to it that I can serve over rice. It’s simple, warms the apartment and gives off a nice aroma as well. Finish it with thinly sliced cabbage, cilantro and hot peppers. Just have fun with it and read cookbooks. Stick to the basics. Playing guitar. Haribo Gold-Bears Prune in the East Village (prunerestaurant.com). Yellowtail Crudo

KITCHEN CRED: Cooked with his grandmother from an early age while growing up in Bettendorf, Iowa before working in Denver, Colorado under chefs trained by Wolfgang Puck. Goral later worked with chef Jose Garces at Amada in Philadelphia and has since...