Executive chef at The Tuck Room-New York

Greg Power

KITCHEN CRED:

Holds a culinary degree from Le Cordon Bleu; worked amongst Chef David Burke for many years, opened Pier A in Downtown Manhattan.

JUNK FOOD I CAN’T LIVE WITHOUT:

Reese’s Peanut Butter Cups

FAVE FALL DISH TO MAKE AT HOME:

Roasted suckling pig sweet potato mash with toasted marshmallow, Brussels sprouts and bacon. This meal gives you time to hang out with the family and doesn’t take much effort but the end result is absolutely delicious.

ADVICE FOR THOSE WHO SAY THEY CAN’T COOK:

Don’t overthink it. Start with basic dishes and you’ll find out you want to be more creative before long.

ONE FOOD I HATE:

Mushrooms, just don’t like the taste.

WHEN I’M NOT COOKING, I LOVE:

Hanging with my daughter Madison, doing dad things.

5 TOOLS EVERY COOK SHOULD KEEP IN THEIR KITCHEN:

Chef’s knife, stainless steel pans, serrated knife, spoons, zester.

FAVORITE NYC RESTAURANT THAT’S NOT MY OWN:

Blue Ribbon Sushi