A RECIPE FOR SUCCESS

Chef Waltz shows off a full ribeye served with red and black peppercorns and fresh herbs. PHOTO BY KAREN DAY

Micah Waltz, Executive Chef at Crave

By Pamela Kleibrink Thompson

Eagle, Idaho is a white hot culinary epicenter, with Crave Kitchen + Bar taking the spotlight—thanks to Micah Waltz, Executive Chef. One of the co-owners, Derek Hood, knew he had a tiger by the tail with Chef Waltz. “Micah has a passion, a gift. He’s a walking encyclopedia, and has worked with Wolfgang Puck in his restaurants, plus Jean Georges Steakhouse, and he’s seen more things than a lot of people ever will see. Micah’s got rough shoulders to work alongside these influential top chefs, he’s learned so much.”

“My biggest thing is creativity,” said Chef Waltz. “Being able to push the envelope in food.” His impressive culinary experience aside, Waltz knew that he had a talent for cooking since he was a student in Post Falls, Idaho. “I would cook for my friends,” Waltz reflected. “Growing up, I spent a lot of time in the kitchen with my mom, who taught herself to cook.” As a student athlete with an appetite, Waltz was fortunate to have a mom who used home-grown vegetables. A shoulder injury derailed his planned athletic career, so instead he pivoted to pursue an education in the culinary arts. “I had a natural knack. It came easy for me,” he said.

It was Le Cordon Bleu College of Culinary Arts in Scottsdale, Arizona, that set him on a course for an externship at Beverly’s at Coeur d’Alene Resort. This led to 15 years working in the best kitchens in Las Vegas, starting at Sensi at the Bellagio as a sous chef under Rob Moore, who gave him great perspective and the right tools to succeed. He went on to Le Cirque, Jean Georges Steakhouse, and then Cut by Wolfgang Puck. My sports background helped because it is fast paced in the kitchen and you have to listen. The kitchen staff was diverse—Japanese, Indian, Latin, Asian, Italian,” he said. “Our menu combined those different cultures. It broadened my perspective of world cuisines.”

CRAVE’s ceviche blanco, featuring hamachi, albacore tuna, avocado, leche de tigre sauce, and chili oil is pictured alongside ‘The Devil You Know’, a passionfruit and habanero drink.

PHOTO BY KAREN DAY

Crave‘s inventive menu plays on the seasonality of ingredients and high-quality finds that Micah sources from all over. Of his tenacity to find the best ingredients, Derek Hood added: “Micah pushes the envelope, he’s open to all influences, not just farm-to-table. He sources hard-to-find, quality items from distributors on the East or West Coast. He’s always looking for opportunities to showcase his talents and creativity.” Popular Crave items include Ceviche Blanco, Tuna Tartare Guacamole, and the double-stack Crave Burger. “We offer dishes that people are familiar with, but give them a twist,” he said. Waltz’s personal favorite was a cioppino adapted from his aunt’s recipe with added Pernod. His aunt, Janice Thomas, inspired him when he was young—she has a culinary school called Savory Spoon in Wisconsin. He also remembers his paternal grandmother who passed on Dutch and Danish baking traditions like pies and cinnamon rolls. “I can still remember that smell in the house,” Waltz said.

“Layering of flavor” is the secret to great food, Waltz shared. Consistency is key. “We take the time to dissect recipes so they are fool proof,” he said. “The dish comes out the same way every time. We have high standards, and everything is fresh.”

The CRAVE Kitchen and Bar offers elegant lakeside dining in Eagle, Idaho.

PHOTO BY KAREN DAY

Waltz returned to Idaho because he wanted his daughter Hartley Pearl, 6, to have a similar upbringing as he did. “The outdoors is huge for me,” said Waltz, who enjoys fishing, camping, and hunting with Hartley and his wife Concetta, as well as foraging for local culinary treasures like mushrooms and huckleberries.

“What I like most about Idaho is the sense of community. People here have integrity,” Waltz said. “There is a willingness to be kind.” Waltz demonstrates that kindness in the kitchen by making sure his staff is committed to preparing memorable dishes of quality and enjoying their work. He takes a genuine interest in the people he works with, “whether that means asking about their kids, praising a job well done, or just letting them know my door is always open. You have to treat people well and make sure everyone gets time to play.” That’s what everyone, customers and staff, really crave.