Chef Spotlight: CHEF KEITH GETER of 212 Steakhouse in NYC

Chef Keith Geter spent his early career moving up through the ranks of Chef Terrance Brennan's restaurants including Picholine, Artisanal and Brennan's Seafood and Chophouse, before setting off on an adventure in Anguilla, opening five luxury dining outlets at the Viceroy Anguilla Resort and Residences. Most recently, he launched an upscale American restaurant at the St. Regis Saadiyat Island Collection & Resort in Abu Dhabi as the Executive Chef. At 212 Steakhouse, Chef Geter carries out the restaurant's mission with a strong focus on local, seasonal, traceable, market-fresh ingredients. In addition to the steaks, there will be frequent specials on offer including line-caught fish, the best oysters selected for a given time of year, mussels from Prince Edward Island, and lobster from Maine.

Broadwayworld.com had the opportunity to interview Chef Chief Geter about his career and 212 Steakhouse.

What was your earliest interest in cooking?

My interest in cooking began when I was around 8. My mother was quite the talent in the kitchen and definitely my inspiration. I spent hours watching over her shoulder trying to figure how I could make what she made. By the age of 10, I was asking my parents for a Betty Crocker oven so I could bake my own cakes.

Who were some of your career mentors?

My first mentor was my father in terms of life itself. Career wise, Chef Sharon Tyler and Terrance Brennan have been very instrumental.

What culinary styles have influenced your career?

I am French trained so my style is heavily influenced by the French technique. I love farm fresh ingredients so I take great pleasure just visiting farms finding whatever is in season and making whatever comes to mind. I have also worked in different parts of the world like the Caribbean and Middle East so I'm sure some of my cooking has a bit of that influence now.

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

My attention to detail and my mixture of flavors are probably the most distinguishing features.

What is your favorite meal?

I love fried green tomatoes. One of my favorite meals was roast pork that was grilled on the beach in Anguilla.

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

Our main feature is our steaks - the authentic Kobe Beef from Japan, juicy and tender, grilled to perfection. Other specialties include American and Japanese Wagyu, and US Prime Steaks. We also have a wide selection of grilled fish and seafood dishes and an exquisite wine selection.

212 Steakhouse is located at 3116 East 53rd Street in New York, NY 10022. They serve a special three-course prix fixe lunch and dinner. For menus, reservations and more information visit www.212steakhouse.com or call them at (212) 858-0646.

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