When he’s not in the kitchen, he enjoys dining at L.A. restaurants Bestia, Son of a Gun, Faith & Flower, Shin-Sen-Gumi, Jinya Ramen, and the taco truck El Chato. My friends always said I should be on Top Chef, but it wasn’t something I wanted to do or needed for validation. She lives with her husband and two kids... in Costa Mesa, of course! I did the best I could and learned from it. They need people that viewers can relate to, and people with different chemistries so they can create a storyboard,” says Huskey. It’s why our sandwiches are so much better.”. My canvas is a charcoal grill with protein, starch, and vegetables.
You know even faster if it’s shit,” says Brian Huskey, 33, who emerged among the top five in Top Chef’s Season 11: New Orleans. “Right now, in the summer in L.A., there are a lot of food events and charity benefits, and it’s been humbling to have a lot of people reach out to me. It was a growing process,” says Huskey. “There are a lot of sacrifices to being a chef. So when we heard that Season 11 Top Chef Alumnus, Brian Huskey, was serving top-shelf burgers, sandwiches, salads and seafood – in a casual, pub-like, ‘grub shack’ environment – … “You literally show up, and for the first two days, you’re stuck in a nice hotel room by yourself. Without Top Chef, the growth curve would have been a lot slower.”, He also takes opportunities to mentor others in the kitchen. Yet, offers continued to pour in. Designed by Elegant Themes | Powered by WordPress, Westside Puppy Paradise: Hydrant Pet Hotel. Add a bio, trivia, and more. That was just the culture back then. Recently, Huskey took over at West Hollywood’s iconic Formosa Café, a historic landmark that opened its doors in 1925 and has served celebrities such as Frank Sinatra and Clark Gable. The idea is to rewire people’s ideas of what American food is. Looking for some great streaming picks? After a while, I started questioning why I was doing this.”. Huskey has clear intentions for the restaurant itself, too. If one little thing gets out, you’re bringing down a ten million dollar tv show.”. 1.7K likes. Even If You’re Far Away. Copyright © 2014 www.koreanamericanstory.org. For a long time, it was just grinding, working six days a week. “There’s no real way to train for Top Chef,” says Huskey. If you decide to put your pot here, then that’s where they’ll go at all times. Just because you’re on Top Chef doesn’t mean you’re the best. “It’s about your whole experience. If I’m doing private gigs, no one really knows where I’m cooking unless you book me. Then, Huskey met Ricardo Zarate (Food & Wine magazine’s 2011 Best New Chef, People’s Choice) through another chef. On Sundays, my parents took us out to nicer restaurants in L.A. By the time I was 18, I’d been to Valentino’s, Providence, and Mélisse.”. There are a lot of liability issues, and they want to make sure you’re stable.”. Also, a restaurant never closes, a lot of them,” says Huskey. Stay humble. “We’re not a club or anything, but Tackle Box does get very vibey on Friday nights.”. So, it’s about being able to cultivate all the opportunities that are coming now. A couple of years later, he was asked to be the opening chef at Leatherby’s Café Rouge in Costa Mesa (Orange County).
If you can get through all those stressful challenges on TV, you’re looking at everyday life and thinking, ‘Man, compared to Top Chef, this is easy. “Top Chef is not for everyone.
“Their wedding pictures are kind of sad. His parents met while Brian’s father was stationed in Korea with the U.S. Marines. Brian Huskey, Los Angeles, California. You know immediately if your food was great. As an undergraduate student at UCLA, Huskey began working as a short order cook at Du-par’s, a diner-style L.A. chain. Ten-hour days were like half-days. The ones that are really successful, that actually make a footprint, are the ones with intention behind everything they do.”. ‘Think L.A. Café [a counter-serve downtown L.A. café with 24-hour delivery] meets Fish Grill [a kosher fast casual establishment] meets Mohawk Bend [Echo Park gastropub frequented by hipsters],” says Huskey. No heat, no life,” along with tattoos of pots and pans. Your food shines when you’re comfortable,” says Huskey. He helped him to open three restaurants, Picca (among GQ’s “Ten Best New Restaurants in America” in 2012), Mo-Chica, and Paichē prior to competing on Top Chef.
You get really tired of it. Be a leader. I love the beach. Costa Mesa is a foodie mecca. “Maybe it’s the pressure I put on myself, but I’m under the magnifying glass now. She's simply mad for this 'Mesa on the Coast' and all the creative, independent, amazing, everyday things happening in our sunny backyard. (A dog-friendly patio, too. I just had the opportunity, a national platform, to showcase my creativity and talent,” says Huskey. Never think you know everything,” says Huskey. So when we heard that Season 11 Top Chef Alumnus, Brian Huskey, was serving top-shelf burgers, sandwiches, salads and seafood – in a casual, pub-like, ‘grub shack’ environment – we knew we had to tackle that, stat.
It’s a production schedule. “I was with 18 other badass chefs. If you want to go out with your boys or girlfriends, you need to make your own money,’” says Huskey. All the freeways intersect here, which makes it a really accessible place. Now I have a bar menu that runs every day, and I can connect to the general public,” says Huskey. If you didn’t have good time management, you’d never do well on Top Chef, no matter how tasty your food was.”. “Here in Costa Mesa, we’ve expanded the menu and made it more of a ‘coastal pub.’ This location is like the older, more mature sibling of the original. At the same time, they made me learn the value of a dollar. His most recent is a wishbone on his left hand for good luck. “We’ve got a wide-ranging menu, but at the same time it all falls under the umbrella of ‘American comfort food made with global influences.’ I’m not back there assembling food with tweezers and doing all that foo-foo stuff. “If you’re really talented but a dud on the camera, you’re probably not gonna get selected. Scarsdale, NY 10583
“Costa Mesa is like the glue between Newport Beach and Huntington Beach, coastal Orange County and North County. This is delicious, accessible food – the kind that goes great with a cold beer on a hot day.”. It shows in your food.”. “It’s exact layers, proportions, balance. To look at our menu, it might seem kind of simple. “Fans have been hitting me up on social media, and I do my best to communicate with as many as I can. I ran a company called roomforty. Brian’s father moved to the U.S. at a young age, attended elementary school in Sacramento, grew up in North Las Vegas where he began working at age fourteen, graduated from Sacramento State University, and joined the military before pursuing a career in real estate. KoreanAmericanStory.org, Inc. In the old school days, it was more accepted to just yell.
), “Come in for the awesome Tuna Melt, the Korean BBQ Burger, the Salmon Poke, the Buffalo Cauliflower,” said Huskey. “A little over a year ago, one of the casting producers hit me up. You know even faster if it’s shit,” says Brian Huskey, 33, who emerged among the top five in Top Chef’s Season 11: New Orleans. A successful, happy kitchen is one that’s very clean and organized,” says Huskey. 4 Cherry Lane You’re pretty much in solitary confinement and only get to see the other chefs and the production crew,” says Huskey.
A couple of weeks later, he became part of the opening team at Zarate’s newest restaurant, Blue Tavern, in Santa Barbara. “I got burnt out. You’re creating systems at all times. Official Page for Los Angeles-based Chef Brian Huskey. He got my number from a friend who’s an agent for William Morris.
That’s the beauty of the Internet-the world has become a lot smaller. “A causal, kid-friendly, gathering place where you can meet friends and eat well,” said Huskey. No one from my mom’s side was there because she disobeyed her parents. I’d been in L.A. for the first 22 years of my life.
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