Chef Spotlight: CHEF GALEN ZAMARRA and EXKi NYC

Acclaimed New York Chef Galen Zamarra of Almanac and Mas (farmhouse) fame brings his talents and expertise to Belgian-based restaurants EXKi NYC. "When EXKi approached me at my restaurant four years ago, they wanted an American chef, someone who had strengths with local products and farms. We have a shared mission, a dedication to creating an infrastructure for the quick-casual experience based on seasonal ingredients sourced from sustainable farms and Greenmarkets at a reasonable price," Chef Zamarra notes.

Chef Zamarra, a New Yorker who was born in Switzerland, grew up in Santa Cruz, CA, where his passion for cooking and healthy ingredients first took hold. As soon as he could, Chef Zamarra began working in local restaurants. He commented, "Santa Cruz was a progressive beach town ahead of its time in the 1980s and 1990s known for focusing on organic products that went straight from the farms to the local farmers' markets. It was an important part of my youth."

Chef Zamarra's worked at Bouley for eight years as Chef de Cuisine, where he won the prestigious James Beard Award for "Rising Star Chef" in 2001. Three years later, he opened New York City's Mas (farmhouse) and in 2014 opened the critically-revered Almanac.

"When it comes to food, Americans have begun to stress a healthier diet and taken a greater interest from where their food comes. A lot of our dishes are vegetable-based, composed and presented to appeal to non-vegetarians as well. Additionally, we have adjusted some of the portions, making them form more of a complete meal rather than petite offerings enjoyed by EXKi's European clientele. We have added roast beef and turkey to our New York menu, and whole wheat tortillas from Massachusetts for our sandwich wraps - things that just aren't common in Europe."

Chef Zamarra pays close attention to surface catchwords and terminology that dominate the industry today, especially misconceptions about the label "organic." Many farms and fisheries get away with using industry catchwords without truly revealing what they entail. "Labels are deceiving and sometimes don't tell the whole story," Chef Zamarra declares, "Therefore, it's important to get out, to go to the actual farm and get your hands dirty, to lay eyes on the supposed free-range chickens and watch them actually wander about eating worms and insects. It's important to see how the cows graze and what grasses they eat to ensure high-quality milk and meat. In order to build a solid and sustainable infrastructure for EXKi NYC, I explore, even down to the flour we use from upstate New York. I see how it's grown, harvested and milled onsite. Only then can you guarantee it's organic and free of any outside additives."

Broadwayworld.com interviewed Chef Zamarra to find out more about his background and EXKi NYC.

What was your earliest interest in cooking?

I began an interest in cooking as far back as I can recall. That interest turned into wanting to cook meals for the family, which turned into wanting to work in restaurants. Before I was old enough to work, I took basic culinary classes after school at a community college.

Who were some of your career mentors?

David Bouley, of course, and many of the chef's and cooks from Bouley, especially Cyril Renaud, who later opened Fleur de Sel. Cyril really took me in as a sort of apprentice while I was at Bouley. Also Chef Jim LaForte, who owned a few Italian restaurants in southern California. Jim was a family friend, and he was one of the reasons I wanted to go from liking to cook, and becoming a chef. He also recommended I go to culinary school.

What culinary styles have influenced your career?

I have a strong base in French cooking, because I lived there for a couple years, and that was what we were taught back in the day. But also I spent a little time in Japan at the Tsuji cooking school, and that finds its way into my food in probably not obvious ways. But also growing up in Santa Cruz gave me foundation for local small farming practices, and I also saw first hand the horrors of big ag farming practices.

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

I think I stress the importance of quality ingredients and proper techniques to be the star of the dish, rather than relying on smoke and mirrors.

What is your favorite meal?

Well, my wife is from New Orleans, so crawfish boil (and shrimp and crab boils) are my favorites. I can't wait to get crawfish up here soon!

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

EXKi was founded in 2001 in Brussels, Belgium by three college friends, Nicolas Steisel, Frédéric Rouvez and Arnaud de Meeûs, who were driven by their passion for quality ingredients and flavorful food. EXKi, a play on the French word 'exquis' for exquisite or delightful, offers top quality recipes with a focus on fresh, local and seasonal vegetables. EXKi's first NYC location opened in June 2014 and serves seasonal recipes daily in its on-site kitchen for breakfast, lunch and dinner with a core focus on local ingredients, and organic vegetables whenever possible.

ABOUT EXKI NYC

EXKi was founded in 2001 in Brussels, Belgium by three college friends, Nicolas Steisel, Frédéric Rouvez and Arnaud de Meeûs, who were driven by their passion for quality ingredients and flavorful food. EXKi, a play on the French word 'exquis' for exquisite or delightful, offers top quality recipes with a focus on fresh, local and seasonal vegetables. Currently there are 78 locations in Europe including Brussels, Paris and Turin. Its first employee Laurent Kahn is now the CEO of EXKi NYC, leading the team on its endeavor throughout the United States. The current locations are 257 Park Avenue South-Phone: (212) 533-2011 and 76 Madison Avenue-Phone: (212) 447-1874. For more information, please visit www.EXKiNYC.com.

Photo: Courtesy of Chef Galen Zamarra

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