Interview with Chef Gregg Wangard of Ocean and Vine at the Loews Santa Monica Beach Hotel - Los Angeles, CA

Antoinette Bruno: Why did you start cooking? What or who inspired you to become a chef?
Gregg Wangard: I started cooking when I was around 14 years old. I used to help my grandmother cook Thanksgiving dinner for our family.

AB: Did you attend culinary school? Would you recommend culinary school to aspiring chefs today? Do you only hire chefs with culinary school backgrounds?
GW: I went through an American Culinary Federation Accredited Apprenticeship. I think that some sort of culinary education is important but not completely necessary. I hire chefs with all sorts of backgrounds, not just those with a culinary school background.

AB: Who are your mentors? What are some of the most important things you’ve learned from them?
GW: My grandmother was my biggest mentor. She taught me the importance of basic ingredients and good seasoning. I also learned a great deal from Rhys Lewis who I worked with at the American Club. He taught me the importance of being a people person as well as a good chef. Chef Hans Schalder, who I worked with in the Caribbean, taught me great work ethic and consistency.

AB: What is your philosophy on food and dining?
GW: My philosophy is to keep it simple with fresh ingredients and proper technique.

AB: Are there any secret ingredients that you especially like?
GW: Chinese long peppers because of the taste and flavor.

AB: What is your most indispensable kitchen tool?
GW: My knife from Global is the one thing that I can’t live without.

AB: Is there a culinary technique that you have either created or use in an unusual way?
GW: The way I make foie gras mousse – in a plastic bag and boiled.

AB: What is your favorite question to ask during an interview for a potential new line cook?
GW: My favorite question to ask is “Why should I hire you?” Then I have them cook for me.

AB: What tips would you offer young cooks just getting started?
GW: Get as much kitchen experience as early as possible.

AB: What are your favorite cookbooks?
GW: Anything from Charlie Trotter.

AB: What cities do you like for culinary travel?
GW: Las Vegas.

AB: What are your favorite restaurants – off the beaten path – in LA?
GW: Lares, a great Mexican place, and Neptune’s Net for fish.

AB: What trends do you see emerging in the restaurant industry now?
GW: Progressive libraries of food.

AB: Where do you see yourself in 5 to 10 years?
GW: Owning my own restaurant on the central coast in five years, being a successful restaurant owner in 10 years.