Founding chef and partner at Westville Restaurants

Jay Strauss

KITCHEN CRED:

This self-taught cook/chef says he learned by surrounding himself with smart, experienced chefs. He also holds a marketing degree from New York University.

ONE INGREDIENT I HATE:

Truffle oil. I don’t even know or care if it actually contains truffles, but the smell is just so peculiar.

WHEN I’M NOT COOKING:

I’m cutting wood.

TOOLS EVERY COOK SHOULD KEEP IN THEIR KITCHEN:

Get a knife around 6” long, a good pair of tongs and a silicone spatula — that’s it. And don’t be afraid to use your hands.

JUNK FOOD I CAN’T LIVE WITHOUT:

Ice cream.

FAVE FALL DISH TO MAKE AT HOME:

I love delicata squash — simple roasting with a touch of za’atar and salt.

BEST DISH I’VE EVER EATEN:

The answer is a dish that I made. There was a small dude fest of friends and I brought around 10 pounds of Alaskan king crab legs, made a cocktail sauce (horseradish and ketchup) and some lemons. It was an early summer night this year on Prince St. I boiled the legs in a little salted water, chilled them on ice, and served them with lemon slices and a Corsican white wine and there’s just nothing better. When seeing the enjoyment the others had — people that happy, from something so simple — this is the best.

FAVORITE NYC RESTAURANT THAT’S NOT MY OWN:

I don’t have a favorite restaurant in New York City—I don’t go to many restaurants. I like the pizza here, the sushi there. I do however have a favorite T-Shirt.