New York Daily News

Executive chef at Harry’s Café and Steak

Joseph Mallol

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Joseph Mallol is the executive chef at HPH restaurant group, running Harry’s Café and Steak, Le District, Vintry Wine and Whiskey, The Dead Rabbit, Pier A, and Ulysses’ Folk House. KITCHEN CRED:

After graduating the French Culinary Institute (now the Internatio­nal Culinary Center) in 1992, Mallol took his first positions in Oceana and later in Park Avenue Café, with David Burke. Mallol later partnered with Sam DeMarco to open First, and later Merge, before joining Vincent Nargi at The Odeon. In 2006, he became chef de cuisine at Harry’s Café & Steak. In 2009, he was appointed executive chef of the restaurant and began consulting for all of Harry and Peter Poulakakos’ eateries. FAVE FALL DISH TO MAKE AT HOME:

Pot Roast, I just love the way the house smells with the braised meat in the oven and windows wide open, nice glass of red wine. My kids love it with mashed potatoes and to make a gravy pool in them. ADVICE FOR THOSE WHO SAY THEY CAN’T COOK:

Start off small with very simple recipes and if you make a mistake, it’s okay. I do too. Use good ingredient­s, fresh herbs and vegetables, not frozen or dried. FOOD TREND I COULD DO WITHOUT:

I see a lot of gluten free products—not a fan. I understand the restrictio­ns but when you are making cookies or dessert, it just doesn’t translate well. WHEN I’M NOT COOKING:

I love to watch my son play his soccer games and my daughter in her gymnastic classes. 5 TOOLS EVERY COOK SHOULD KEEP IN THEIR KITCHEN:

All-Clad pots and pans, serrated paring knife, wooden spoons, pepper mill, and a bowl for kosher salt. THE JUNK FOOD I CAN’T LIVE WITHOUT:

Tortilla chips and hummus. And chocolate chip cookies. BEST DISH I’VE EVER EATEN:

My father’s mother, my grandma’s, arroz con pollo with red beans at the house I grew up in every Sunday from 1978 to 1986. FAVORITE NYC RESTAURANT THAT’S NOT MY OWN:

Babbo—I just love good pasta!

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