Chef Spotlight: R.L. KING of The Heath at the McKittrick in NYC

Heading the kitchen at The Heath is Chef R.L. King whose use of sustainable food, solid technique, and thoughtful creativity fit perfectly into the milieu of the restaurant. King's cooking talents have brought him from Charleston, to Washington D.C. and to New York City where he has resided as Sous Chef at Il Buco and Executive Chef at Hundred Acres. The Heath offers up elevated British fare in the evening and a special Sunday Brunch featuring unlimited buffet and never ending drinks along with the MK GROOVE Band.

Broadwayworld.com interviewed Chef R.L. King about his cooking, his career and The Heath.

What was your earliest interest in cooking?

Born into the business, with my grandparents owning a couple fried chicken restaurants, Maryland Fried Chicken was my playground. Pictures of me at the age of five washing dishes and mopping floors, which seemed to me to be more fun than kids of that age doing typical kids of that age fun. On summers visiting my father at the age of 12, I would wash dishes, clean bathrooms, etc. Gradually moving to breading chicken, mixing coleslaw, and working the soda fountain during peak hours of lunch rush. The following summers I would start to learn how to fry the chicken, break down chicken parts to go into brine, and learn to make biscuits. Cooking is the only thing that I've wanted to do or have done my whole life.

Who were some of your career mentors?

The first career mentors would be my parents. My mother being a bartender for most of my life and my father taking over the chicken business from my grandparents when I was very young. The most important of my mentors in my professional career would be Frank Lee, chef/owner of Slightly North of Broad in Charleston SC.

What culinary styles have influenced your career?

The very first culinary influence in my style would be where I was raised. The low country of South Carolina. The abundance of seafood and fresh vegetables started my love for all things close to the front door make it on the menu. The indigenous ingredients that I use to this day come from down south. Learning the classic French technique from Chef Lee at SNOB gave me fundamentals of cooking, using what is indigenous to the low country. Refining my technique while working with Chef R.J. Cooper at Vidaila gave me a more modern approach to cooking and composition of dishes, Chef Mattos changed my style of cooking that were sure to be embedded in me for my career.

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

My most distinguishing feature would be the way I teach and run the restaurant. I lead by respect and knowledge. From new hire of dishwashers that end up being prep cooks, butchers, line cooks, and sous chefs, that eventually move on to running their own kitchens, they learn to be leaders. I try to give the outcasts a way to better themselves, make a career out of the knowledge they've gained out of hard work and repetition. Most of my current crew has been with me for years because of the respect I give them, and those that have moved on come back and give thanks for the knowledge that was given to them during their tenure.

What is your favorite meal?

Anything that I don't have to cook! Sandwiches mostly, fried chicken done right.

The Heath is located at the McKittrick Hotel, home of the immersive hit show "Sleep No More" in the Chelsea neighborhood at 542 West 27th Street, New York, NY 10001. The restaurant also features the rooftop bar Gallow Green in season and the new Lodge in the winter. The Heath serves updated English fare and features live music nightly along with a special Big Band Weekend Brunch. For information and reservations go to http://m.mckittrickhotel.com/theheath/.

Editor's Note: Broadwayworld.com recently visited The Heath for their brunch buffet and highly recommend it for their delicious selections, delightful drinks, and wonderful entertainment. Relax and enjoy!

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