Interview with Chef Doug Psaltis of Country at The Carlton Hotel - New York City

Antoinette Bruno: Describe the extent of your F&B operation here. Do you do catering? Banquets? Room service?
Doug Psaltis: There are 250 rooms in the hotel. We have 9 banquet rooms, and one that accommodates 100 people. We do catering off and on-premise.

AB: Which of the F&B outlets requires the most of your energy and which earns the most income?
DP: The café takes a lot of energy to maintain because the hotel requires that it serve breakfast, lunch and dinner. The banquet rooms bring in the most income.

AB: Describe the relationship between the hotel and dining rooms. Are most guests hotel guests?
DP: No, actually, very few diners are hotel guests.

AB: What year did you start your culinary career? What inspired you to pursue cooking?
DP: My grandfather was a waiter and maitre’d in New York and he opened a diner in Queens, so I started I started working there in 1984 when I was 10. I can’t say I did that much serious work there – I was more of an amusement than an employee.

AB: Where have you worked professionally as a chef?
DP: In New York, March, Bouley Bakery, Alain Ducasse at the Essex House, Mix, and Country. I also spent time at Le Louis XV in Paris and The French Laundry in Yountville, CA.

AB: Would you recommend culinary school to aspiring cooks? Do you hire chefs with and without a culinary school background?
DP: I didn’t go, so I can’t recommend it, but I’m sure it’s a fantastic experience for those who do get to go. It’s a great introduction and foundation. But culinary schools of today don’t have a uniform, consistent curriculum, so a lot of people are getting an inconsistent quality of education.

AB: Who are some of your mentors? What have you learned from them?
DP: My grandfather, for his drive and determination, and Alain Ducasse, for his level of excellence.

AB: What question gives you the most insight to a cook when you’re interviewing them for a position in your kitchen? What sort of answer are you looking for?
DP: I want to know why they want the job. I look for simple answers. They should probably have some knowledge about what we’re doing in this kitchen. I also look for someone who knows without question why they want to be a chef.

AB: What advice would you offer young chefs just getting started?
DP: Consistency is important. Your career shouldn’t be a sprint, it should be a marathon.

AB: What ingredient that you like do you feel is underappreciated or underutilized? Why?
DP: Shad roe. Most people are stuck on the old notion that shad is a cheap bait fish, but there are actually a lot of things you can do with it. We marinate the shad roe and use it to finish pasta.

AB: What are your favorite flavor combinations?
DP: Garlic with oil and lemon, black pepper and blue cheese, yogurt and berries.

AB: What’s your most indispensable kitchen tool? Why?
DP: A tiny little hot dog fork. I’ve been fortunate enough to have the same tools for the last 10 years.

AB: What are your favorite cookbooks?
DP: Recipes and Memories by Alain Chapel.

AB: Where do you like to go for culinary travel? Why?
DP: Paris for the bakeries, the shops, and the chocolate.

AB: What languages do you speak?
DP: I struggle through French.

AB: What are your favorite restaurants off-the-beaten-path in your city?
DP: Land on the Upper West Side for their green papaya salad and Katz’s Deli for the pastrami.

AB: What trends do you see emerging in the restaurant industry now?
DP: I hope that restaurants are returning to classics instead of trying to make everything quick, fast, and cheap.

AB: What is your philosophy on food and dining?
DP: A meal should be exciting, but not intimidating – just a gathering with family and friends and good food.

AB: Which person in history would you most like to cook for?
DP: I’d like to cook for and eat with Pete Rose, just for the interesting company.

AB: How are you involved in your local culinary community on a national and global level?
DP: I teach at CCAP once a week. Working with kids at culinary school – bringing them in to my kitchen and watching them grow – is really personally rewarding.

AB: What are some of your favorite food-related charities?
DP: It’s hard to name a favorite because I’ve never actually seen any direct results working with charities. I do work with City Harvest and SOS.

AB: What does success mean for you?
DP: Success comes in the form of being in a kitchen of a restaurant that provides a stable environment and provides me the opportunity to cook for guests who appreciate food. I’d love to have my own restaurant – a bistro with elevated everyday food.

AB: What is your biggest challenge as a chef?
DP: Being inside a hotel, we don’t have complete control over the mechanics of our kitchen. Simple things like plumbing and electric can get challenging.