Executive Chef / Partner at Koloman and Partner at Flatiron Hospitality

I was focused at a very early stage on what I wanted to learn and from whom. First, there was the media, along with word of mouth and colleagues who gave me a hint of what to expect from each restaurant and chef. However, real confidence and knowledge comes from doing - you have to be part of their team. It was very important for me to work alongside them to experience firsthand what inspires each chef and how that translates to the guest. No social media platform can give you that, not even nowadays.

As you get older, your food evolves in the same way as your people skills, management style, etc. The most skillful chefs are not always the most successful. You need to have something to say (or “There has to be a need to say something”). That will set you apart from others and give you a spot on my team.

Mentoring is more important than ever. Honest guidance for young cooks is essential for their future growth. Acknowledging their work, passion and being aware of WHO they are gives them a sense of team spirit and importance. Time is an investment we all hope to see return for in various shapes or forms. Events, internships, cross training, having young chefs create new dishes and giving them constructive criticism is a-must! Guiding them to the right kitchen to enhance their skills with other chefs is also a big validation of their talent, at least it was for me. There is a good chance you will hear from those cooks again once they are chefs.

I find my inspiration everywhere – nature, art, music. It’s exciting to be alive.

Opening Bâtard was a humbling eye opening experience. We had a very limited staff in the kitchen, equipment issues left and right, huge expectations and lots of different opinions from partners.I am sure that sounds familiar to many chefs opening restaurants in New York. Bâtard wasn't different. The only difference for me was that I was able to surround myself with like-minded personalities who possessed the right set of skills to help me give the restaurant the best chance of success. David Brinkman, Justin Skribner, Ryan Pearson are just a few names that were the backbone at Batard's opening. I still believe to this day the “kitchen gods” were with us to guide us through this opening with a positive and humble attitude. This Restaurant made my career. I would not be in the position to open KOLOMAN NEW YORK without all the incredible and passionate people I worked with at BATARD.

I stand by a saying ”if you love what you do you'll never work a day in your life”. There is always something magical happening in the kitchen. I have had the same mindset since a young age, however, finding my balance is more important than ever. Having time for friends and family, occasional fly fishing trips to the Catskills (upstate New York) keeps me leveled.