Interview with New York Rising Star Concept Chefs Matt Danzer and Ann Redding of Uncle Boons

Antoinette Bruno: How did you get your start?
Ann Redding: I started in the fashion industry, but I found myself searching the Food Network all the time. I was obsessed with food.

AB: Who is your most influential mentor?
AR: My mom, grandmother, five aunts, and Uncle Boon, who is really my uncle. They were all street vendors in Thailand.

AB: How did you end up in the States?
AR: My dad is American and he moved to Maryland to be a teacher.

AB: Where do you most want to go for culinary travel?
Matt Danzer: I would love to keep going back to Thailand.  I see and learn something new every time I'm there. Plus, Ann's family is pretty fun.

AB: What’s a favorite dish you like to cook?
MD: I like really simple dishes, especially when I cook at home. Ann and I sometimes just do a simple fresh made pasta with some zucchini and pollack roe.  

AB: What’s the hardest thing you’ve had to do in your career?
AR: It's all been hard. When I first started cooking, I was one of the only women in the kitchen. But I don’t have any horror stories. I’ve had great mentors—Jonathan Benno and Chris L'Hommedieu, who recently passed away. They taught me to keep my head down and have integrity.

AB: What are you most proud of?
AR: This restaurant. To be able to have this opportunity and that it actually happened! We were out on Shelter Island working at a deli and market for five years to save money to open this place.

AB: Do you have a specific kitchen resource you find yourself turning to a lot? 
MD: My friends and colleagues. Talking things through with fellow chefs—techniques, products, etc.—works for me.           
AR: My family.

AB: Where will we find you in five years?
AR: We would like to have a fast casual offshoot and I would like to not be such a workaholic!