Chef Spotlight: Bernard Ros of Paname Restaurant in NYC

Bernard Ros has been an Executive Chef and Restaurateur in New York City for decades. He has owned and operated Le Deauville, Café Comedy and Meli Melo. His latest venture is Paname Restaurant on 1068 Second Avenue in Midtown East. With an impressive culinary career, he has been both innovative and creative as he oversees all aspects of his Paname. Ros was born and educated in France and his menu reflects a focus on fine French cuisine.

Broadwayworld.com had the opportunity to interview Bernard Ros about his career and Paname Restaurant.

What was your earliest interest in cooking?

I grew up in the restaurant business. My family had a restaurant in Paris, and from early on I was in the restaurant helping out front and back.

Who were some of your career mentors?

My older sister was a great inspiration to me, she was always in the restaurant, always talking to and engaging with the guests. I guess table hopping is the right word for her style of hosting. I often think of her as an example of what hospitality should be.

What culinary styles have influenced your career?

I have been lucky enough to do a great amount of international travel. I find it very inspiring to go to the markets in different countries, to see what the chefs do with the different products that are available and then trying to incorporate it into my French training and cooking style.

My wife is Danish and working for the James Beard Foundation, so we are very fortunate to also be able to attend events and dinners prepared by chefs from around this country and abroad, so my inspiration is really very broad.

What do you consider the most distinguishing features of your work as a chef?

I feel very strongly that food should be approachable, both in the sense that it should be affordable and also straight forward, not capricious and over-produced. I am proud to have been I the business for a number of years, and I have relationships with purveyors that allow me to keep my costs down, which in return allows the price levels to be very low compared to the quality of food that is served at my restaurant.

What is your favorite meal?

I have two very distinct favorite meals.

The one I share with my soon-to-be 13 year old son and my wife, often times a really good roasted chicken or a large platter of oysters which my son and I both devour with great pleasure. The other favorite is a restaurant meal that is perfectly executed. One where you know that the chef has great training, and his level of execution shows that, whether it is a classical dish or a reinterpretation of one, I prefer dishes where the ingredients speak for themselves and are not overpowered by just adding extra spices or ingredients.

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

Paname is a cozy restaurant; we welcome you alone or with a large party, for a dinner out with your friends and family or for a business lunch. We will always serve you a well-prepared meal and give you good value for your money. We look forward to welcoming you and for your to be a part of our restaurant family

Paname Restaurant is located at 1068 Second Avenue, New York, NY 10022. For information, menus and reservations call (212) 207-3737 or visit their web site at http://panamenyc.com/.

PHOTO: Courtesy of Bernard Ros

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