Chef Spotlight: Executive Chef ROY LAMBERTY of Fatty Fish in NYC

Being born and raised in New York has influenced Executive Chef Roy Lamberty's understanding of how to create a cuisine that appeals to the diverse population of the city itself, emphasizing its balance, harmony and finesse. His culinary training began back in the 1980's working alongside of master chefs, both in restaurants and classic hotels. During this time, Chef Roy L. developed a unique, eclectic cuisine which he now highlights at Fatty Fish in Manhattan, where he is currently the Executive Chef and a partner.

We had the opportunity to interview Executive Chef Roy Lamberty about his career and Fatty Fish in New York City.

What was your earliest interest in cooking?

My earliest memories involve me in the kitchen, watching my grandmother baking for my brother, my sister and myself. She would love getting us to participate by giving us any task we could handle, such as mixing batter, picking mint or basil leaves, measuring ingredients, etc. By the age of 7, she would often allow me to prepare scrambled eggs for our breakfast.

Who were some of your career mentors?

As a teenager, I would spend hours watching cooking shows on PBS stations, such as the Jeff Smith on 'The Frugal Gourmet' or Martin Yan on Yan Can Cook. Yes, these shows were long before the Food Network appeared on the scene.

However, the one chef who absolutely inspired me the most was Jean Georges Vongerichten. When I began my culinary career back in the 1980's, French Asian Fusion was just being born, and it was Chef Vongerichten who was leading the way. He was using culinary methods and creating dishes which were unheard of before him!

What culinary styles have influenced your career?

Again, I would say that it was Chef Vongerichtens style which has most influenced my style. I believe that in order to create great dishes we must master the traditional techniques and recipes. But having done so, we should then go on to create our own style, experiment with different flavor combinations and incorporate different cooking techniques, in order to keep the culinary field alive, growing and interesting!

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

My culinary work is immediately distinguishable from others. My dishes are unique in that they are familiar, traditional dishes which have been prepared by using untraditional ingredients. The 'Mediterranean Couscous Sushi Roll' is a perfect example. Inside it has chopped tuna, cucumber, red peppers, harissa aioli wrapped with sweet vinegar seasoned couscous and topped with marinated white anchovy.

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

At Fatty Fish Manhattan, I have created an entire menu consisting of dishes which are prepared using traditional western cooking techniques but prepared with eastern ingredients, herbs and spices. A few of our more popular highlights are:

-Truffle Portobello Tempura

-Thai Basil Pesto Fettucine

-Filet Mignon Medallions on Kimchi Pancakes

-Golden Asian Paella

Fatty Fish is located at 406 East 64th Street (between 1st and York Avenue), New York, NY 10065. You can call them at (212) 813-9338 or visit their web site at http://www.fattyfishnyc.com/.

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