The city’s finest dining pros dish on themselves and the items that set their menus apart.
The city’s finest dining pros dish on themselves and the items that set their menus apart.
JON HAUMAN
EXECUTIVE CHEF AND CULINARY DIRECTOR, LIBERTY TAVERN AND O.U.R GROUP
WHAT IS YOUR STYLE AS A CHEF? Midwest strong. I love taking all my favorites from the Midwest and putting a modern twist on them with influences from places around the world, such as India, where I spent time.
WHERE DID YOU GET YOUR START IN THE INDUSTRY? Washing dishes at a Big Boy.
WHAT IS YOUR ALL-TIME FAVORITE RESTAURANT AND WHY? Mi Li, a small Columbus place making truly magical traditional Vietnamese food.
WHAT WOULD BE YOUR ALTERNATE CAREER CHOICE? Basketball coach and history teacher
WHO IS YOUR FAVORITE CHEF? Chef Thomas Keller overall based on his impact, contributions and books in the industry. Shout out big pot blanching.
WHAT EXCITES YOU ABOUT THE COLUMBUS DINING SCENE? The growth of food that isn’t corporate and commercial. Shout out to Avishar and the guys of Cobra.
The Liberty Smash burger, left, features wagyu beef and tavern special sauce. It’s surrounded by wings, salad and pizza.
TRAVIS HYDE
EXECUTIVE CHEF, SHAWNEE STATION TAPROOM & KITCHEN
WHAT IS YOUR STYLE AS A CHEF? I love to cook with the seasons. I want items at the seasonal peak of their freshness.
WHERE DID YOU GET YOUR START IN THE INDUSTRY? As a 13-year-old bus boy at a small family-owned Italian restaurant in Columbus.
WHAT IS YOUR ALL-TIME FAVORITE RESTAURANT AND WHY? After dining at numerous Michelin-starred establishments, I can always count on the food at Thai Grille in Westerville.
WHO IS YOUR FAVORITE CHEF? Thomas Keller—I named my son Keller.
WHAT DINING/BAR TRENDS DO YOU EXPECT TO SEE GROWING POPULAR IN THE FUTURE? Trends come and go. What we need to see in the culinary industry is full support from our community for the independently owned and operated establishments.
CHIMICHURRI
HANGAR STEAK
Served over heirloom tomatoes and roasted potatoes, topped with red pepper jelly.
ALIX SERFATY • DREW HILLIS
EXECUTIVE CHEFS, THREE CREEKS KITCHEN + COCKTAILS
WHERE DID YOU GET YOUR START IN THE INDUSTRY?
Hillis: The Worthington Inn
Serfaty: From cocktail serving and doing an internship at the Hyatt on Capitol Square.
WHAT’S YOUR FAVORITE COOKBOOK?
Serfaty: The Modern Cafe by Francisco Migoya
WHO IS YOUR FAVORITE CHEF?
Hillis: I know that it might be kitschy to say, but I love Anthony Bourdain. His approach to not only food but life was inspiring, and he stayed true to the classics with his broad knowledge and travel throughout the world.
WHAT EXCITES YOU ABOUT THE COLUMBUS DINING SCENE?
Serfaty: It has changed so dramatically from when I was growing up. There weren’t a lot of options when it came to great food. I love that people are getting more creative and sharing their roots and cultures with us.
THREE CREEKS KITCHEN + COCKTAILS
258 Granville St.
Gahanna, OH 43230
(614) 468-8997
threecreeksgahanna.com
BRAISED SHORT RIB CAPPELLETTI WITH BROWN BUTTER
A delightful fusion of tender short rib, creamy cambazola cheese and caramelized onions, nestled in a delicate wonton wrap and finished with rich brown butter.