Chef Spotlight: Executive Chef DMITRY RODOV of Duet Brasserie in NYC

Dmitry Rodov was born and raised in Ukraine, when it was still a part of the former Soviet Union. From early childhood he was exposed to the art of cooking courtesy of his pastry chef father, who instilled the love for food in Dmitry and was influential in his career path choice.

When Dmitry graduated from high school he enrolled in the Ukrainian Culinary College, but a year later his family decided to make the move to the United States. Initially, life in their adopted country was difficult as the family faced considerable financial challenges which made it impossible for Dmitry to continue his culinary education. So, again, he followed his father's footsteps to become a limousine driver. Years later, when he had saved enough money, Dmitry continued his education at the French Culinary Institute (FCI). And, upon graduating, refined his skills, while experiencing the intricacies of a professional kitchen, through as series of stages at a number of New York City's top restaurants, including Le Cirque, Daniel and Jean-Georges.

A recommendation from one his FIC professors led to his first executive chef position at a Russian restaurant in Ft. Lee, NJ, where he met his next boss and future partner. "He owned several restaurants in Brooklyn and after dining a couple of times at the place I was working, he made me an offer I couldn't refuse," recalls Dmitry

For the next 11½ years Dmitry was top toque at Brooklyn's very popular Riviera Grill & Sushi Restaurant, in which he became a partner a year after his arrival. The damage done to the restaurant by 2012's Hurricane Sandy forced its closure and pushed Dmitry to walk away from his partners' desire to re-build. Instead he joined his pastry chef wife, Diana, in the bakery they had recently opened.

In an effort to keep his kitchen team from Riviera together, Dmitry launched a catering operation out of the Duet Bakery Boutique, named as an homage to Dmitry and Diana's personal and professional partnership, which began as a chance meeting in a Brooklyn bar - they married four days later!

While the bakery, its cafe and the catering business thrived, Dmitry was determined to get back into the full service restaurant business and to do so in Manhattan. A restaurant that would showcase his French inspired, globally nuanced "real food that has a wow factor in its presentation, but has the palate appeal of the best of home cooking." And one that would feature Diana's sweet treat talents.

The realization of his vision is Duet Brasserie, which opened in November 2014, delivering three different culinary experiences on its two floors in the West Village - casual fine dining destination restaurant serving cosmopolitan fare for dinner, relaxed neighborhood cafe at breakfast and lunch and a bakery boutique.

Broadwayworld.com had the opportunity to interview Dmitry Rodov about his career and Duet Brasserie in the West Village.

What was your earliest interest in cooking?

I was about 10 years old and I cooked a pressed brick chicken dish and nearly burned down the house. I put the chicken in a pan with oil and put another pan on top and then put a 10 kg dumbbell on top of that. The entire house was in smoke and my parents nearly killed me for this. It is such a funny memory for me.

Who were some of your career mentors?

My career mentor was my father. He used to have a pastry manufacturing company and a bar/restaurant. These were the places that I would be involved in as an early child and were my first experiences in the culinary world.

What culinary styles have influenced your career?

"Home-cooking" of all global influences. One specific dish that I loved making is Roasted Duck stuffed with fresh fruits. I loved cooking this dish because I learned it from my grandmother. It is a nostalgic memory for me all the flavors of the dish. Also, seeing the joy that it brought to my family members when they ate it makes it such a memorable dish.

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

My distinguishing feature is that I am able to combine my European technique with the American palate and produce dishes that are hearty and remind people of being in their homes with their families. I really like to produce that family environment not only for my guests but also for my staff.

What is your favorite meal?

My favorite meal is Chicken Patty Sandwich on a Baguette with mayo, lettuce, tomato, pickles and red onion. I really love to eat sandwiches because they are fast and easy. As a chef there is minimal time to cook at home.

Tell me a little about your restaurant for our readers.

Duet Brasserie is a contemporary American Brasserie, globally influenced specializing in hearty American fare fused with European specialties. It is a place where people can come and really feel like family. I can't stress enough how much that is important to me not only in business but my personal life. It is a testament to how I interact with everyone around me.

Duet Brasserie is located at 37 Barrow Street, New York, NY 10014. Call the restaurant at (212) 255-5614 or visit their web site for menus, information and to make reservations at www.duetny.com.

Photo Credit: Courtesy of Dmitry Rodov

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