Chef Spotlight: Executive Chef Rory O'Farrell of BLU ON PARK in NYC

With a pedigree earned in some of the most renowned kitchens in the country, Rory O'Farrell currently oversees culinary operations at Blu on Park as Executive Chef.

A New York native, O'Farrell began his professional career upon graduating from the Institute for Culinary Education. In 1999, O'Farrell encountered Chef John Schenk at Clementine where he held the position of Chef de Tournant for five years before heading to BR Guest Hospitality as Sous Chef in 2006. In 2008, he left BR Guest to lead the culinary team at Restaurant Associates as Executive Chef, where he managed services for the renowned Guggenheim and Cooper Hewitt Museums. From 2008 through 2013, O'Farrell honed his gastronomy skills working under Chef Dan Silverman at Sunset Beach, Long Island City landmark Waters Edge and Cavo Restaurant in Astoria, where he successfully transitioned the popular lounge into a fine dining establishment.

In early 2013, O'Farrell joined celebrity chef Aaron Sanchez and Chef John Besh (Paloma Grill, Johnny Sanchez) to spearhead three new restaurant concepts as Executive Chef of Aaron Sanchez Culture in the Kitchen. O'Farrell traveled around the country assisting Chef Sanchez with a variety of events through 2014 including Alex's Lemonade Stand, South Beach Wine and Food Festival, Super Bowl XLVIII on the BUDLIGHT hotel Norwegian cruise line and New York City Wine and Food Festival. O'Farrell's past accolades also include an appearance on Food Networks' hit chef competition series, CHOPPED in 2009 and a Best Chef America nomination in 2013.

In December 2016, O'Farrell was named Executive Chef of Blu on Park where he currently oversees all culinary concepts. We interviewed Chef Rory O'Farrell for our "Chef Spotlight."

What was your earliest interest in cooking?

My earliest memory of cooking was during my childhood. My father had bought a sailboat and we planned a weeklong trip sailing through Canada. I ended up falling into the role of chef on the trip, cooking for my father and the other guests and it really sparked my passion for food. I enjoyed bringing life to a dish by incorporating different ingredients we had handy and it was from that point on that I knew I wanted to pursue a culinary career.

Who were some of your career mentors?

Every chef I have worked with I would say had some role in shaping my skills and cooking technique. I have worked with the likes of John Schenk, Daniel Boulud and Aarón Sánchez of Food Network, who was one of my judges during my time on Chopped, and they have all been great mentors to getting me to where I am today in my career.

What culinary styles have influenced your career?

I conceptualized a lot of the dishes by pulling from global influences. Guests will see hints of Mediterranean, French and Asian fusion with wasabi, rice noodles and yuzu, which is a Japanese citrus in a lot of our offerings. I also use French cooking techniques in how I prepare the ingredients in each dish such as our roasted beet salad. I incorporated a goat cheese brûlée to elevate the flavor profile of the classic dish. It is very decadent.

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

We want to stay seasonal so we are approaching our dishes to reflect what is new and trending in food. I am always reading up on new food trends. I am in constant communication with our food vendors about what is coming in season, what is coming out of season and about any cool specialty produce I can build into dishes. I enjoy experimenting so if I try it and it works, we run it as a special to see how guests react before making it a permanent menu addition.

What is your favorite meal (or meals)?

My parents are from Ireland and while Ireland does not have a considered cuisine, I make a really good potato puree. My other guilty pleasure is foie gras.

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

Blu on Park is a new age steakhouse. Steakhouses can be intimidating as they are typically perceived as only offering meat and sauce-heavy dishes. We pride ourselves on offering the same meats but also superior quality seafood and vegetable dishes that you typically see in fine dining and seafood restaurants.

Occupying three floors of a renovated 1920s-era brownstone on the Upper East Side, Blu on Park is a contemporary restaurant that fuses the sophistication of a modern steakhouse with the elegant glamour of the Prohibition era. Executive Chef, Rory O'Farrell heads the kitchen putting his personal spin on dishes such as Beef Carpaccio, Kataifi Tofu, and a delicious Porterhouse for two, or three, or four. The menu also features an extensive wine selection and creative libations - a paired down version is offered for happy hour five days a week from 5:00 - 7:00 PM. Blu on Park is open for lunch and dinner daily, brunch every Saturday and jazz brunch every Sunday. Blu on Park is located at 116 E. 60th Street. Call them at (646) 893-0160 and visit their web site, https://www.bluonpark.com/.

Photo Credit: Courtesy of Rory O'Farrell

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