Chef Spotlight: Adin Langille of BOWL & BLADE in NYC

Originally from southern New Hampshire, Chef Adin Langille landed his first restaurant job at age 14 and never looked back. After earning his degree in Culinary Arts from Johnson and Wales University, Langille traveled to Florida to learn the art of traditional French cooking at the famed Pascal's on Ponce in Miami. He then returned to the northeast for a position at Adour by Alain Ducasse in the St. Regis Hotel. Four years later, Langille took a position at Michael White's Marea. From there Langille was brought into Junoon by a former colleague. After learning the ropes of Indian cuisine and streamlining the kitchen operations, Langille took the helm in the kitchen at Junoon. During his tenure at Junoon, Langille received a one Michelin Star rating three years in a row. Following his time at Junoon, Langille joined David Burke to help design a concept for the Archer Hotel in Midtown. Langille opened David Burke Fabrick as Executive Chef with a diverse menu showcasing his skills in multiple cuisines. At Fabrick, Langille oversaw the entire culinary program including breakfast, lunch and dinner as well as the rooftop bar and events. Now at Bowl & Blade, Langille has curated the menu and oversees the kitchen, marking a huge moment in his career as he transitions into an entrepreneurial player in the business.

Broadwayworld.com interviewed Adin Langille about his culinary career and Bowl & Blade for our "Chef Spotlight."

What was your earliest interest in cooking?

As a child, I was always in the kitchen helping my mom prepare meals. Around that time, I also learned how to make Hamburger Helper and then there was no stopping me. During high school I started washing dishes at a nearby restaurant and was able to work my way up.

Who were some of your career mentors?

From a professional standpoint, I would say my two mentors are Chef Pascal Oudin of award-winning French restaurant, Pascal's on Ponce, in Miami, as well as Chef Laurent Kalkotour, who formerly worked with renowned chefs Alain Ducasse and Daniel Boulud, and is now the Culinary Director of Atrium DUMBO.

From a personal standpoint, I would absolutely say that my mom is my greatest mentor. My mother is an artist which has helped me immensely in my career because I've learned to look at things from an artistic perspective.

What culinary styles have influenced your career?

My culinary style has been influenced by many different types of cuisine including Latin American and Caribbean. I've also been heavily predisposed to fine dining French, Italian and Indian. That said, I most enjoy learning about different cuisines and trying to envision it from a grandmother's standpoint and learning how to elevate flavor by using a different technique rather than different ingredients.

What do you consider the most distinguishing features of your work as a chef? You can mention how your personal culinary approach is unique or a few signature dishes.

I prefer to focus on different flavor profiles from a variety of cultures and serving a multitude of ethnic dishes on one menu, while not mixing them to create fusion. I like fusion of technique but not fusion of flavors. I tend to think of this as embodying a true interpretation of where the dish originated but with a contemporary twist. The whole menu at Bowl & Blade is inspired this way as we bring together flavors from all around the world onto one menu.

What is your favorite meal?

I love Latin food so tacos or arepas are my go-to's. There's a restaurant in Queens that debatably makes the best arepas and my wife and I have been going there for five years. In general, I'd say I am more of a dinner person and I appreciate savory foods.

Tell me a little bit about your restaurant for our readers.

Bowl & Blade is designed with health-conscious individuals in mind, thus creating a menu that utilizes high-quality ingredients and sustainable products. Each bowl on the menu is made-to-order with choice of base (sushi rice, short grained brown rice, quinoa, organic baby kale & seasonal veggie noodles), protein (ahi tuna, verlasso salmon, sous vide chicken breast, roasted roots, smoked tofu) and vegetables. To complement the bowl options, Bowl & Blade offers a variety of acai and frozen yogurt items.

The name Bowl & Blade is derived from the universal symbols of a bowl and a blade. The bowl is timeless and symbolizes sharing and nourishment, while the blade is an ode to the artful precision of ancient knife work.

BOWL & BLADE is located at 165 Fifth Avenue, Brooklyn, NY 11217. Hours of operation are Sunday - Saturday, 11:00AM - 10:00 PM. For more information, visit http://bowlandblade.com/.

Photo Credit: Courtesy of Adin Langille

To post a comment, you must register and login.