Club at the National Polo Center Chef Chris Gallaudet

Writen by Marci Moreau

Leading the charge for the culinary platform at a National Polo Center is both regal and challenging. Most agree that it takes a skilled, creative, and innovative talent to deliver the nobility, prestige, and power long associated with the “sport of kings,” especially when it comes to epicurean offerings.

Fortunately, within the captivating rhythm of galloping horses, cheering spectators, and the majestically scenic grounds of the National Polo Center in Wellington, Florida, lies a culinary mecca curated by Chef Chris Gallaudet. With a passion for creating both higher-ranking culinary dishes and a true hospitality experience fit for a king and the entire kingdom, Chef Chris is the mastermind behind the flavors, aromas, and gastronomical esthetics that grace the tables at this prestigious polo club. With three restaurants, there are many tables to grace.

Born and raised in South Florida, a true Floridian, Chef Gallaudet discovered his love of cooking at a young age, in the kitchen with his mother and grandmother. From mastering family recipes to honing his skills in the honor of many kitchens, today, at the National Polo Center, Chef Gallaudet pushes traditional boundaries and brings us innovative dishes and culinary excellence as profound as the love of the sport itself, and I can promise you, everyone walks out of his dining rooms a winner.

WHERE DOES YOUR CULINARY STORY BEGIN AND HOW THE JOURNEY BROUGHT YOU HERE.

When I was about eight years old, I remember being in the kitchen with my grandma while she was making her Sicilian Pignoli Cookies, and all I wanted to do was help her cook. After a few times of her letting me “help” her, I knew that cooking was always going to be a love of mine. It didn’t hurt that the finished product was always delicious. By the time I was able to work, at 15, I had my first job working in a bakery after school and on weekends. From then on, I’ve moved around from restaurants and hotels to private clubs. When I found The Club at the National Polo Center, I was amazed at how beautiful the facility was and how fascinating the game of Polo was. I immediately thought that this was something I had to be involved in.

WHAT IS YOUR FIRST “FOOD MEMORY?”

My very first memory of food is probably similar to a lot of children out there. I was around four years old, and my mom would make these rich chocolate brownies. I would always be there in the kitchen, just waiting to lick the batter off the spatula when she was finished.

WHAT ROLE DO WELLNESS AND SUSTAINABILITY HAVE IN YOUR KITCHEN?

With an increasing number of people becoming more health-conscious and aware of their dietary needs, I believe it is paramount to focus on fresh, organic, farm-to-table ingredients. As a father of a young child, the environmental impact that we create, not only now but also for future generations, is extremely important. We, as Chefs, need to be more responsible for not only creating dishes that taste good but that are also well-balanced with nutrition. Specific to The Club at NPC, by using high-quality, fresh, and locally sourced ingredients that naturally enhance the flavor of dishes, we are cutting the need for excessive fats, sugars, or artificial additives that are found in more traditional cooking. By purchasing from local farms and by using sustainably sourced ingredients we can help to reduce our carbon footprint.

DO YOU HAVE A FAVORITE TECHNIQUE OR INGREDIENT YOU CANNOT LIVE WITHOUT?

As a Chef, it’s difficult to choose just one. There are endless ingredients and techniques that are crucial to have in your repertoire. If I had to choose, I would say fresh herbs are a must. They add brightness, depth, and beautiful aromas to dishes from different cuisines all over the world. Ultimately, my passion lies in continuously learning and experimenting with the pairing of new ingredients and techniques.

WHICH PERSON HAS MOST INFLUENCED YOU AND YOUR PASSION FOR COOKING?

One of the many influential people in my life was my mother, not necessarily because of the food she made but because of her work ethic. She would work a full-time job and come home every single day to prepare dinner for our family of five. Looking back, being able to sit together as a family and eat dinner every night really helped to create strong family values and made me the chef I am today.

Professionally, I would have to say every chef I have ever worked for or encountered has influenced me. Cooking is an ever-evolving profession, and that means there is always something new to learn. Few things in life are as precious as knowledge. Any time you can gain information, you should take advantage of it.

My passion for cooking revolves around three major things for me.

Creativity — Being able to experiment with different flavors and techniques and come up with new dishes.

Learning/Teaching — Being able always to learn new things and pass them down to the younger generation of chefs.

Satisfaction — One of the best parts about being a chef is creating and executing a well-balanced dish and seeing the joy it brings to people.

HEY, CHEF, WHAT DOES YOUR TABLE LOOK LIKE?

My table at home is always set with place settings and flowers, thanks to my lovely wife. However, it often goes underutilized. As a chef with long hours and a young child, we as a family are always on the go and frequently use the kitchen island to gather around and eat. But wherever we are, as long as we are eating together, it’s always a beautiful table.

karenkettlerdesign.com