I had the opportunity to ask the question, “What do you consider the most distinguishing features of your work as a chef?” The responses from 12 top chefs in the metro area proved very interesting!
Chef Xin Cao of Kiwami Omakase in Brooklyn – “My work is defined by the fusion of tradition and modern expression, always grounded in respect for technique. Through sushi and omakase, I add my personal perspective while honoring classic forms. Each dish reflects careful preparation, cultural dialogue, and a desire to create something both refined and heartfelt.”
Chef Sebastian Fernandez of Leslie in Murray Hill – “My resilience and hard work, mentoring, and teaching.”
Chef Roshara Sanders of Red Rooster Harlem in Harlem – “My food is rooted in legacy but never stuck in the past. I focus on flavor first food that’s soulful, intentional, and elevated without losing its heart. I’m known for reimagining comfort foods and heritage dishes in a way that feels both refined and deeply familiar. I focus on local, seasonally and sustainable food ways.”
Executive Chef AJ Capella of Summit House in Summit, NJ – “Most recently I have been mixing a lot of my family recipes into the menu. I also think using the best and most local products I can has set our restaurant apart in Summit, NJ.”
Chef Jade of Chada in the West Village – “What makes my food stand out is the balance of flavors and aromas. I’m kind of obsessed with making sure every bite hits all the right notes- sour, sweet, salty, and spicy or umami- perfectly in sync. A big part of that comes from making my own base ingredients, like fresh chili pastes and curry bases, from scratch. It’s the only way to get that deep, rich aroma and flavor that you just can’t find in pre-made stuff.”
Chef Joey Sergentakis of Rare Bird in Ramsey, NJ and Revell Hall in Burlington, NJ – “My culinary approach is shaped by a diverse background—rooted in the Greek and Italian food of my childhood, honed in contemporary French kitchens, and refined through years immersed in Asian cuisine. Under the mentorship of Chef Daniel Boulud, I gained a deep foundation in French technique, discipline, and refinement. Later, working closely with Chef Gray Kunz, I learned how to merge global flavors seamlessly and with intention. That balance of tradition, precision, and global influence defines my cooking.”
Executive Chef Kavon William Langley of Camelback Resort in Tannersville, Pennsylvania – “I am a teaching chef and I am a certified culinary teacher so I can instruct people to make their techniques better. For me, it’s always constant learning. I always want to get better myself as a leader and a chef and I want to inspire my team to be the best they can be whatever their roles are in the kitchen.”
Chef Ioannis Parikos of Delos Greek Restaurant in Midtown – “My distinguishing feature is the harmonious balance of tradition and innovation—elevating classic Greek and Cycladic recipes with refined techniques, unexpected ingredient combinations, and a focus on local, seasonal produce to create memorable experiences. This approach dazzles discerning palates while staying true to authentic flavors. Signature elements include creative seafood presentations and slow-cooked dishes like goat stew that highlight simplicity and depth.”
Chef Luis Durand of U Omakase in Brooklyn – “Experimenting with flavors is my passion. I spend the majority of my prep time creating sauces, oils and emulsions to bring simple yet interesting flavors together.”
Chef Rakmin Lee of The Parliament in Midtown – “I’d say creativity is probably the most distinguishing feature of my work. I love the words ‘creative’ and ‘refined.’ Coming up with new ideas or giving a modern twist to something traditional—breaking the mold—is always exciting to me. Take salmon, for example. It’s a common fish dish in restaurants, but the belly is often considered unnecessary for neat portioning, so most places slice it thinly or serve standard rectangular portions. I wanted to do something different: keep the salmon beautiful and uniform, while using the most flavorful part—the belly. That’s how I created my Ember Belly Pasta. I gently smoke the belly to render out the fat and enhance its flavor, then finish it over an open flame to bring out the richness of the salmon. The inside stays tender while the outside is smoky and caramelized—delivering the best possible taste. This is exactly how I approach developing new dishes.”
Executive Chef Samuel-Drake Jones of Hudson Local in Hell’s Kitchen – “What’s special about this project at Hudson Local and Hudson VU is I’m finding my voice with how I want to eat it, and how I can meld cultures together through food. I grew up in France, California and England, and all of my culinary training has been in America. I’m not cooking French or English food, but instead drawing on my experience growing up with those cultures and marrying it with flavors that inspire me. For instance, if I smell a Korean ferment, it may remind me of a French cheese, and I’ll work on a dish that shows they work together. The future of American food is an evolution of all these cultural interactions, and the food we’re doing now is a reflection of what’s around us.”
Chef and Founder Eve Aronoff Fernandez of Frita Batidos in Brooklyn – “I’m not trying to do something different just to be different. I just focus on how the flavors and textures come together to make something truly delicious and balanced. All of my life experiences find their way into my cooking, creating a style that feels personal—my own culinary fingerprint.”
Top Bigstock photo by Kzenon
