Blog & Media
Meet the Chef: James Grody
We’re excited to introduce you to Chef James Grody, aka “The Tailored Chef”. He’s one of our newest chefs in NYC, and we’d love for you to get to know him! Keep reading to learn more about his cooking, what inspires his love for food, and for some wise words about how we should eat.
And don’t forget: the best way to get to know Chef James is to request him for your next meal and enjoy his cooking!
What’s your name?
Where will you be cooking for Eat In Chef?
I can travel from Manhattan to all five boroughs, Connecticut, and Long Island.
Tell us about your professional cooking experience.
I’ve cooked at three-star restaurants, with Chefs David Burke and Ed Brown as mentors of mine; seven years with Marriott International as a banquet sous chef; head chef at a restaurant in the Upper East Side; various catering companies; also as a personal chef and private chef. For the past two years, I’ve worked in healthcare.
Why did you want to work with Eat In Chef?
I like the challenge of creating a menu with a client, then coming in and executing a carefully-planned meal. There’s nothing more exciting to me.
What inspired your love for food and cooking? Why is food important to you?
My love for food and cooking is inspired by my mom and grandma, most definitely. Baba came from Russia with a bellyful of recipes which she taught her daughter, and Mom passed them on to me. Borscht, piroshki, pelmeni, paska and kulich — these are heritage recipes that every person has. I think it’s fascinating to explore a culinary background and bring it to the modern-day palate.
Do you have a signature dish? If so, why do you think this dish best represents you?
Something called “Scallop Tower” — created in the 90’s, as the name is a bit affected. It speaks, comfort, clean flavors, and is light and healthy: roasted new potato, seared plum tomato, topped with a jumbo seared scallop. Served with a swatch of cilantro pesto. Simplicity.
How do you think diners can use Eat In Chef to improve their wellness and overall quality of life?
Life is so busy nowadays, the idea of having a personal chef cook for you on a regular basis is within reach — the onus that it is a luxury for the “one percent” is mistaken. Food is connection, connection promotes wellness, and wellness is partly food-related. Diners need to see that continuum.
What’s your favorite food?
Anything off the grill!
When you’re not cooking for others, where do you like to eat?
What do you like to do in your free time?
I’m currently getting ready for a newborn, so there’s not much time for anything else! Otherwise, I enjoy tennis, hiking, and of course, interpreting recipes.
Anything else you’d like to add?
Life is short, eat real food.
Posted on July 18th, 2016 by Martin Mata