Chefs' Profiles 2019

98

S A V A N N A H M A G A Z I N E . C O M ★ Special Advertising Section

A SPECIAL ADVERTISING SECTION

Savannah’s culinary creatives step into the spotlight.

PHOTOGRAPHY BY ANGELA HOPPER, KATIE MCGEE AND SHANNON O’KEEFE 1540 Room and Edgar’s Proof and Provision ......................................................................... Mark Santiago, Page 103 Andaz Savannah, Hyatt Hotels & Resorts ............................................................................. Martelle Lorenz, Page 101 a.Lure ....................................................................................................... Bryce Knott and Chad Sunderland, Page 107 Belford’s Savannah Stead and Seafood .................................................................................. Marlow McGert, Page 106 Bella’s Italian Café ........................................................................................................ Jim and Joyce Shanks, Page 102 Churchill’s .................................................................................................................................. Max Robbins, Page 105 Cohen’s Retreat ...................................................................................................................... Will Herrington, Page 100 Ruth’s Chris Steak House .................................................................... Christian Skinner and Sean Coleman, Page 107 Sisters of the New South .................................................................................................................................... Page 104 Tequila’s Town Mexican Restaurant ............................................................................................. Temo Ortiz, Page 106

Special Advertising Section ★ M A Y / J U N E 2 0 1 9

99

WILL HERRINGTON Cohen’s Retreat • 5715 Skidaway Road 912.355.3336 • cohensretreat.com

MY SPECIALTY: is barbecue lamb ribs with braised collard greens and house-made pickles. I was hooked the first time I tried lamb ribs. It’s a bit of a forgotten cut of meat, and the richness of the lamb fat is incomparable.

The greens are from Canewater Farms, one of my favorite purveyors.

AT MY PLACE: You can’t find a more unique setting than Cohen’s Retreat. Its emphasis on art, community and a modern approach to Lowcountry-inspired food is special to Savannah.

I CAN’T COOK WITHOUT: butter and cast iron.

MY DREAM DINNER GUESTS: would be Jerry Garcia, my grandparents, Lynwood and Mamie Herrington, and President Jimmy Carter.

THE CHEF I MOST ADMIRE: is Edward Lee. I also have a love for Korean cuisine, and when I learned how well he was able to tie together both Southern cuisine and Korean, I fell in love.

100

S A V A N N A H M A G A Z I N E . C O M ★ Special Advertising Section

MARTELLE LORENZ Andaz Savannah, Hyatt Hotels & Resorts 14 Barnard St. • 912.223.2116 savannah.andaz.hyatt.com

MY FAVORITE FOODIE DISCOVERY IN THE LAST YEAR: is Shichimi Togarashi — a widely used table condiment in Japan that’s now gaining in popularity here in the West.

There is a surprising amount of heat, along with citrus, nori and Sichuan pepper in this blend of seasonings. It’s excellent on fish and other types of seafood.

MY SPECIALTY IS: Seafood. My favorite is diver scallops paired with sundried tomato orzo risotto and citrus pesto.

THE CHEF I MOST ADMIRE: Frank Hess, the most inspirational manager/chef in my career. “Iceman” was always level-headed under pressure and he had a way of inspiring you to be better than you thought possible.

MY LAST MEAL WOULD BE: Tomahawk ribeye steak with a loaded potato. Sometimes simple is sexy.

FOR A PERFECT PAIRING, TRY: A cappuccino crème brûlée with a chocolate milk stout.

Special Advertising Section ★ M A Y / J U N E 2 0 1 9

101

JIM & JOYCE SHANKS Bella’s Italian Café • 4420 Habersham St. 912.354.4005 • bellascafe.com

AFTER 45 YEARS IN THE BUSINESS, WE STILL ENJOY: the bustle of a busy restaurant and our customers enjoying themselves. After 25 years at Bella’s, we are sometimes serving the children and grandchildren of our first patrons — and regulars wanting that baked ziti.

SAVANNAH IS PERFECT FOR BELLA’S: Almost from the start, our Ardsley Park neighborhood was very welcoming. Folks enjoy delicious, honest Italian-American food served in a cordial atmosphere. Our staff — some of whom have been with us for two decades — are key to making it work the way it does.

WE WOULD LOVE TO COOK WITH: the great Italian cookbook author Marcella Hazan, if she were still with us, and Jacques Pépin — for their expertise of course, but mostly for their passion for food and joy for life.

AT HOME, WE COOK: meals that are more casual now that our children are out of the house. As long as our pantry has excellent olive oil, Parmigiano-Reggiano, good pasta — or flour to make our own — we’re in business.

102

S A V A N N A H M A G A Z I N E . C O M ★ Special Advertising Section

MARK SANTIAGO 1540 Room • Edgar’s Proof & Provision 15 E. Liberty St. 912.443.2022 • 1540savannah.com 912.443.2000 • proofsavannah.com

MY START IN THE KITCHEN: Born and raised in Lahaina on the island of Maui in Hawaii, my passion for cooking started at a young age. Growing up in a Hawaiian-Filipino household left a lasting influence on my cooking style, which I have incorporated into every menu I have created in my 18-year career.

I LOVE OUR EATS: The 1540 Room offers a unique Southern dining expedition that combines the best in Savannah’s surrounding farms, fields and fishing docks. Edgar’s Proof & Provision features ingredients that have spent more time in the field than on a truck.

(I wholeheartedly believe this casual frontporch Southern cuisine is served best on our Liberty Street patio.) And our gourmet to-go café — the Buffalo Bayou — offers the best in breakfast goodies, midday bites and delicious pick-me-ups.

CRAFT ON DISPLAY: I love participating in local festivals such as the Savannah Food and Wine Festival and putting on live demonstrations with the Chamber of Commerce.

Special Advertising Section ★ M A Y / J U N E 2 0 1 9

103

SISTERS OF THE NEW SOUTH 2605 Skidaway Road • 912.335.2761 sistersofthenewsouth.com

OUR SPECIALTY IS: soul food. Our traditional Southern meals will make you think of wonderful dinners at your Mama’s house — fried chicken, macaroni and cheese, red beans and rice, collard greens and corn bread. You can select from traditional dishes like ox tails, turkey wings, smothered pork chops, smothered shrimp, hamburger steak and liver and onions, then pair them with Southern sides like candied yams, mashed potatoes, lima beans and fried okra.

SOUTHERN ROOTS: All eight of us sisters were born and raised in Savannah. Everything we know about Southern food, cooking and seasonings came from here.

WE CAN’T COOK WITHOUT: our specialty seasonings for all our traditional Southern dishes. We even sell our homemade seasonings for corn, fried chicken, hamburger steak, lima beans, collard greens, oxtail, pork chops, turkey wings, okra and tomatoes, macaroni and cheese, green beans, cabbage and smothered shrimp.

104

S A V A N N A H M A G A Z I N E . C O M ★ Special Advertising Section

MAX ROBBINS Churchill’s • 13 W. Bay St. 912.232.8501 • thebritishpub.com

MY FAVORITE RECENT FOODIE DISCOVERY WAS: pimento cheese. I didn’t have it at all growing up, but now I put it on everything.

I LOVE: the process of creating, refining and designing new dishes. As long as you have discipline and good technique, all of your dishes can be great.

I GOT MY START IN THE KITCHEN WHEN: I was in high school. But I didn’t take it seriously until after culinary school. My first real experience was at Le Bernardin in Manhattan.

MY LAST MEAL WOULD BE: bone-in beef ribeye, french fries and Bearnaise sauce.

FOR A PERFECT PAIRING, TRY: sauternes with any foie gras preparation – so impactful!

I KNEW I WANTED TO BE A CHEF WHEN: I first stepped into a 3 Michelin Star restaurant.

Special Advertising Section ★ M A Y / J U N E 2 0 1 9

105

TEMO ORTIZ Tequila’s Town Mexican Restaurant 109 Whitaker St. • 912.236.3222 7360 Skidaway Road • 912.226.3307 tequilastown.com FAVORITE FOODIE DISCOVERY IN THE LAST YEAR: Bowls!

I have become a fan of mixing textures and flavors of traditional Mexican ingredients with less traditional ones to come up with healthy bowl options. Our fans love the Pura Vida vegan bowl.

MY SPECIALTY: Street-style tacos paired with high-end artisan tequila. A classic taco is best when made simple with quality ingredients and eaten fresh off the grill.

I CAN’T COOK WITHOUT: Chile guajillo, chile de árbol, fresh tomatoes and cilantro.

MY LAST MEAL WOULD BE: Corundas with Chilaca chili peppers from my hometown of Morelia, topped with Mexican crema, queso fresco and chile pork loin. Corundas are triangle-shaped tamales made from masa with no fillings and wrapped and steamed in milpa leaves.

MARLOW McGERT Belford’s Savannah Seafood & Steaks 315 W. St. Julian St. • 912.233.2626 belfordssavannah.com

I GOT MY START IN THE KITCHEN: at Belford’s in 2002 as a prep cook and dishwasher. Sometimes, I found I was the only person in the prep kitchen, usually during crazy situations. My take-charge personality earned me the job of kitchen manager and then Sous Chef. I completed my culinary degree at Savannah Technical College in May of 2018 and became Belford’s Executive Chef in January of this year.

I KNEW I WANTED TO BE A CHEF: at the age of 9, when I bought my first steak from the M&M grocery store across the street from my house. That began my love for cooking for others.

I would dream of owning my own restaurant and seeing the priceless smile on people’s faces while enjoying my food.

I CAN’T COOK WITHOUT: cayenne pepper. A dash of cayenne pepper enhances the flavor of many of my dishes.

106

S A V A N N A H M A G A Z I N E . C O M ★ Special Advertising Section

CHRISTIAN SKINNER & SEAN COLEMAN Ruth’s Chris Steak House 111 W. Bay St. • 912.721.4800 ruthschris.com/ savannah-private-dining I KNEW I WANTED TO BE A CHEF: the day that I started as a line cook at Ruth’s Chris. I loved the fast-paced atmosphere and the teamwork and passion that results in a memorable dish for someone to enjoy. – Christian Skinner, executive chef MY LAST MEAL WOULD BE: chicken korma curry. I enjoy the generously spiced heavy sauce with vegetables and chicken served over rice. This dish is my all-time favorite. – Skinner MY SPECIALTIES ARE: French cuisine, seafood, steakhouse, and I like to play around with Asian and Middle Eastern cuisine.

I’m always up to expanding my knowledge of ingredients and new cooking methods. – Sean Coleman, sous chef MY FAVORITE PAIRING: is a slow-braised lamb shank and a glass of Napa Cabernet. Actually, I could probably eat that every day. – Coleman

BRYCE KNOTT AND CHAD SUNDERLAND a.Lure 309 W. Congress St. 912.223.2111 aluresavannah.com I’VE BEEN: experimenting with a lot of modern techniques lately. I am constantly buying new cookbooks from my favorite chefs and trying to improve my skills.

MY SPECIALTY: is anything with seafood. I grew up here in Savannah; I know Lowcountry!

I CAN’T COOK WITHOUT: my spoons and knives. Nothing is in my hand more than my knives and spoons. I’m obsessed with Kunz spoons.

MY DREAM DINNER GUESTS WOULD BE: my mom, my sisters and my beautiful girlfriend.

MY LAST MEAL WOULD BE: Lowcountry boil – I’m a simple Southern boy!

— All answers by Bryce Knott, executive chef

Special Advertising Section ★ M A Y / J U N E 2 0 1 9

107