 |
"I grew up in the lush farming countryside of Styria, Austria. There, my mother, who formerly worked in a Swiss restaurant, grew all her own vegetables, herbs and fruits. Meats, dairy products and honey were provided from the neighbors. My father worked in Vienna as a truck driver and would come home at 3 o'clock in the afternoon on Fridays. My brother, sister and I would sit around the table and my mother would cook my father his favorite meals with all her love and care.
"Those savory dishes were meals like semolina dumplings in a chicken broth with fresh-from-the-garden chives or chervil, a salad of potatoes, tomatoes or fresh beans with apple vinegar and pumpkin seed oil, and then roast pork with plenty of caraway seeds and garlic, bread dumplings and fresh chanterelles. There was always dessert which was mostly made with fruits of the season such as peach and cherry pie or blueberry strudel.
"It was these family meals that were prepared with such devotion and care that helped me to understand how much food can do for better living, and how it can bring happiness to the person who eats it, as well as for the cook who has the fortunate opportunity to bring instant joy to someone else.
"My childhood appreciation for food led to an apprenticeship in a nearby restaurant when I was 15. There I worked a variety of line positions that included pantry, pasta, grilling and pastry. My growing expertise led me into my first chef position at the age of 20. My kitchen staff consisted of not more than three people, but I was proud of my achievements.
"I went on to work at one of the most prestigious spa-hotels of its kind in Europe. I really wanted to learn all there was about healthy foods. We cooked with a lot of different grains, beans and vegetables. I decided that America was the place to try out these new cooking ideas, so I moved to New York in 1989. With my expanding knowledge of cooking, I accepted a cooking position at Wolfgang Puck's restaurant Postrio in San Francisco. The three story restaurant, with a kitchen staff of 75, had a multitude of different foods, tastes and plate presentations.
"I was introduced to Asian flavors and cooked specialties such as salami, house-smoked salmon and foie gras terrines. It was very exciting to work with so many great chefs in one kitchen.
"'Sweet Basil,' a highly regarded restaurant located in Vail, followed my work at Postrio. I managed a kitchen staff of 27 and had the freedom to cook a new special every day. At Sweet Basil, I learned the importance of explaining to the wait staff how the dishes are put together and then having them taste the food so that they, in turn, can better inform the customer.
"Now, as Executive Chef at Syzygy, I have brought all of my diverse experiences to one of Aspen's most popular and renowned restaurants. Our clientele comes from all around the world, and I try to satisfy their tastes by cooking European and Asian dishes with an American twist.
"When I cook a new dish, I start with the fish and meats. If I have a strong flavored food, I try to match the sauce and vegetables accordingly. The salmon, for instance, is matched with horseradish, bacon and parsley creme fraiche. The halibut, on the other hand, a very delicate fish, is simply steamed over chamomile tea and I accompany it with a lemon flavored sauce with delicata squash, spinach and chestnuts so as not to mask the flavor of the fish. Our bone-in fillet is matched with more earthy flavors such as truffled mushrooms and garlic mashed potatoes. I am truly fascinated with the refreshing smell and taste of lemon grass, Kaffir lime leaves and fresh made curries. I also like to put fruits such as apple julienne in our cucumber stuffing for the classic cured salmon and grilled pineapple for our tempura lobster.
"I believe it is imperative that a chef cooks with seasonal foods in order to get the most flavorful and freshest produce. We work with a huge variety of suppliers so that if produce is not in season locally, we can have the freshest and best fruits and vegetables flown in daily.
"To keep current during Aspen's spring and fall off-seasons, I work at some of New York's highest rated restaurants, such as Bouley, Lespinasse and Aureolę. It allows me to work with master chefs for short periods of time and continually improve my skills."
Featured Chef |
|
|
|
|
|
|
 |
|
|
Martin Oswald |
|