Chef Spotlight: Executive Chef Michael LaDuke of THE CAPITAL GRILLE

Executive Chef, Michael LaDuke of The Capital Grille is in our "Chef Spotlight." LaDuke oversees the overall menu development and other culinary operations for the brand's restaurants that are renowned for serving top-end steaks, seafood and fresh twists on appetizers and sides. LaDuke is a 30-year veteran of the food industry whose impressive career started with Disney's restaurant entities.

Broadwayworld.com had the pleasure of interviewing Chef LaDuke about his career and The Capital Grille.

What was your earliest interest in cooking?

Both of my parents were very good cooks. Growing up was a time when family dinner around the table happened every night, so I experienced my Mom's cooking and baking on a daily basis. We also had Sunday dinners at my grandparents' where we always ate roast pork or roast beef, potatoes from the garden or potato cellar, fresh vegetables, and freshly baked bread. Influenced by my family, I have always been around great food.

Who were some of your career mentors?

Throughout my life, I have been fortunate to work with so many great leaders and chefs. One chef in particular, Reimund Pitz from Disney, took me on very early in my career and taught me a great deal about not only how to cook but how to develop young culinarians. He always said "It isn't what you take from the profession, but what you leave behind." That's great advice that I've tried to apply throughout my career. I also worked with a manager, Stanley Davenport, who mentored me for over 15 years on leadership, business, and really on always being a positive citizen and role model for my teams. We worked together 30 years ago and we still enjoy spending time together. We have Stanley and his wife Julia over to our house frequently to just enjoy some good food and good company.

What culinary styles have influenced your career?

Early on in my career, Wolfgang Puck was doing some cool things with cuisine on the West Coast and I watched his work a lot. But, the real turning point was when I was exposed to chefs who were at the forefront of regional American cuisine. Chefs like Tom Colicchio, Bradley Ogden, Thomas Keller, visiting their restaurants and seeing what they were doing was very exciting and shaped how I look at food today.

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

I believe in cooking food that people love, cooking for our guests at The Capital Grille, and never cooking just for myself or my interests. I remind young chefs all the time - we are not in the cooking business, we are in the hospitality business. Cooking is just our vehicle to providing great hospitality. I also believe strongly in providing opportunities for everyone on our teams so they can grow themselves. So, while I have had some cool things happen on menus and in restaurants I have been at, I am most proud of the people that I have worked with over the years and how they have grown personally and professionally. Giving someone the chance to succeed so they can make a better life for themselves and their family is far more important than any dish any chef has ever created.

What is your favorite meal?

Meals from my childhood always have a special place in my heart, and anything my parents used to cook is always a winner with me. I also love steak, so a great broiled steak, fresh onion rings and mashed potatoes is very high on the list. But, I would be remiss if I didn't mention that a great hot dog is my favorite food. Make it a chili dog with French fries and you would have my #1 meal!

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

At The Capital Grille, we're a fine-dining restaurant, known for our hand-cut, dry aged steaks in-house and award-winning wine list and artisanal ingredients. We're all about serving our guests and providing an experience of personalized and anticipatory service in an atmosphere of relaxed elegance. We have an on-site butcher who hand carves our steaks and oversees the dry aging process, with steaks aged in-house between 18 to 24 days for maximum tenderness and flavor. We are also popular for our blend of menu classics and fresh twists on appetizers and sides, such as the Signature Pan-Fried Calamari with Hot Cherry Peppers, and our award-winning wine list of more than 350 selections including some of the most highly allocated and sought-after wines in the world.

Editor's note: Our readers will like to know that The Capital Grille's Wagyu and Wine Special is now on through November 19th. Read about it here: /bwwfood-wine/article/THE-CAPITAL-GRILLE-Presents-Wagyu-Wine-Now-through-1119-20171015.

For more information about The Capital Grille, their menus and locations, please visit http://www.thecapitalgrille.com/home.

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Photo Credit: Courtesy of The Capital Grille

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