Chef Spotlight: COBY FARROW Chef de Cuisine of The Strand Bistro in Midtown

Coby Farrow, one of New York's foremost young culinary talents, has taken over the burner and redeveloping the Strand Bistro concept at the Strand Hotel. "Farm to table" is an essential mandate of Chef Coby. He maintains strong relationships with local farmers and works to strengthen his relationships with sustainable fisheries in Alaska.

Before joining the Strand Bistro, Farrow took charge of the kitchen at the critically acclaimed steakhouse, BLT Prime in Gramercy Park. Chef Coby has worked in some of New York City's most prestigious eateries. He's a also a founding member of The Secret Table, an exclusive group of chefs who take over closed restaurants for pop-up culinary and social events.

Chef Coby attended ICE (The Institute of Culinary Education), in NYC, and has worked under some of the best chefs in New York City and beyond. Immediately after graduating from ICE, he worked to open Megu, a Japanese restaurant in TriBeCa, and later worked full time on the line at Soho House. Never one to settle, the rising star took a job as a private chef in Hawaii, and was able to work with Sean Priester of the Top of Waikiki and Roys. Upon returning to NYC, he worked at The Tasting Room under Chef Colin Alevras, and at Madeline May and Barbuto, under Jonathan Waxman.

Using his professional skills, Chef Coby also worked with the Department of Juvenile Justice, teaching at risk kids to prepare meals for themselves, while also learning about nutrition and cooking. He continues to work closely with French Culinary Institute (FCI), and regularly sits on FCI's panels, grading graduating students' practical exams, and giving them insight to working in the industry and speaking about the different options that area available to them. But perhaps his biggest fan of all is his daughter Harlee, who he counts as his biggest critic.

Broadwayworld.com had the opportunity to interview Chef Coby Farrow about his career and The Strand Bistro.

What was your earliest interest in cooking?

Well, my family is really into food and it's always been apart of my life. But the earliest experience would have to be always asking my grandmother how she made rice and beans (we are from the Caribbean) and then watching her cook it. Its one of the first things i learned how to cook.

Who were some of your career mentors? .

The three most important would have to be:

1. My Uncle who always said, "Never go into something without a plan."

2. My grandmother who always said, "Do what you love and money will always follow you." (and she's been very right, as grandmas usually are)

3. My Aunt who always says "Consult me before signing anything." She's a lawyer.

What culinary styles have influenced your career?

I'd have to say my travels to parts of the south Pacific and Alaska have influenced me the most and how food and community go hand in hand.

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

Currently, I have been using a lot of wild game and off cuts. Which i am using on my current menu.

What is your favorite meal?

Anything curry or foods that are West Indian or East Indian. I could eat a good curry dish every day.

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

I would describe The Strand Bistro as Modern Market American Fare.

The Strand Bistro is located at the Strand Hotel, 33 West 37th St. (between 5th and 6th Avenues). When you are there be sure to check out their incredible rooftop bar, The Top of the Strand, with an amazing view of the Empire State Building. The Top of the Strand opens nightly at 5 pm and features a new cocktail menu designed by mixologist Juan Coronado and light bites by Chef Coby Farrow. For more information call them at (646) 368-6395, contact them at info@thestrandbistro.com or visit their web site at http://thestrandbistro.com/.

Photo Credit: Courtesy of Coby Farrow

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