Chef Spotlight: Executive Chef MARGARET LaVETTY of Pounds & Ounces NYC Pub

Chef Margaret LaVetty, a native of New York, is the culinary mind behind the new menu and social dining experience at Pounds & Ounces NYC Pub. Her collaboration with Managing Partner Etai Cinader has resulted in a menu of eclectic small dishes designed to be shared within a social dining setting, a trend that is redefining the way people enjoy eating out.

Chef LaVetty, who graduated from San Francisco's California Culinary Academy at the age of 19, is embarking on a new gastronomic journey in her first New York City executive chef position. "Becoming the leader of an outstanding team and having the opportunity to give free rein to my experience and creativity in my hometown is a lifelong dream come true for me. To be able to craft a meal in collaboration with our servers and the individual tastes of our diners that is ultimately shared at the table is something this community craves. A diner can come in three times a week and have a different meal and memorable experience each time. To me, this is exciting and what makes Pounds & Ounces special," notes Chef LaVetty.

Her wide-ranging experience in some highly regarded restaurants has informed her vision for the new menu concept at Pounds & Ounces NYC Pub. From her beginnings as saucier at China Grill New York and sous chef at Campanile in Los Angeles, to being chef de cuisine at Nemo in Miami Beach and executive chef at Miami's Anise Tavern, LaVetty's comfort zone has always been the kitchen. "From as early as I can recall I've been cooking. I've been cooking in professional kitchens since I was 14. It's where I thrive. I know every station and have a command of broad spectrum of cuisines."

Chef LaVetty was previously executive sous chef at Manhattan's BLT Grill & Bar, executive chef at Ft. Lauderdale's acclaimed The Grille and executive chef at St. Petersburg, Florida's famous Mazzaro's Italian Market. It was during her time in southwest Florida when she gained local fame as a master granola maker, earning accolades in a number of regional publications. Her granola is now featured in some of the new house-made desserts she has added to the menu at Pounds & Ounces NYC Pub.

"My philosophy is simple: I'm overjoyed by this new challenge and it's my goal to channel this happiness into every dish that comes out of the kitchen. Nothing gives me more satisfaction than knowing my creations are being enjoyed, shared and remembered by our loyal clientele and anyone who comes to experience Pounds & Ounces," Chef LaVetty said. "I am grateful to all the incredible chefs who have taken me under their wing over the years. This education has resulted in my ability to execute an array of styles and cuisines."

Brodwayworld.com had the opportunity to interview Executive Chef Margaret LaVetty about her career and Pounds & Ounces NYC Pub.

What was your earliest interest in cooking?

I believe I was born with a natural passion for food. As far back as I can remember I was in the kitchen, initially helping my mother, which grew into a deep-rooted love for cooking and creating.

Who were some of your career mentors?

I have had many culinary role models.

-My mother Kathryn Abbate, who makes the best eggplant Parmesan in the universe.

-My godmother, Denise LaVetty, who makes manicotti to die for.

-Nancy Silverton, who, well, is just the most driven and creative chef I have had the blessing of working under.

What culinary styles have influenced your career?

I have been exposed to a great variety of cuisines over the years. I have been profoundly influenced by them all. I believe the "melting pot style" I have taken on is a direct result of this exposure. I enjoy Asian fare and presentation very much because I feel it is the most fun. However, I could cook and eat Greek everyday!

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

I believe my approach to my career as a chef has developed into one of joy! At the three decade mark, I have mellowed out and found that I love ,love,love, my work. I also am flattered when guests choose to eat my creations. There are so many restaurants and so many talented chefs in NYC; I realize it is a compliment to be chosen for a dining experience and I take it as both an opportunity and a challenge!

What is your favorite meal?

After all these years my favorite meal is still a steamed Maine lobster with drawn butter! And of course Maida Heatter's incredible pineapple upside down cake!

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

I am currently the Executive Chef at Pounds & Ounces NYC Pub in Chelsea, where we recently introduced a menu comprised of a wide variety of eclectic small sharing plates. Our weekend brunch is very popular, as is our massive P and O shaped communal table and we have a lovely outdoor cafe in the warmer months. We feature a great happy hour with beers and cocktails on tap and open at 3 p.m. Monday through Friday with the full menu available. Brunch is 11 a.m. to 4 p.m. on Saturday and Sunday.

Pounds & Ounces NYC Pub is located at 160 8th Avenue (Corner of 18th St.) New York, NY 10011. They serve dinner, weekend brunch and have Happy Hour specials. Call them at (646) 449-8150 or visit their web site at http://m.poundsandouncesnyc.com/.

Photo Credit: Courtesy of Margaret LaVetty

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