Chef Scott Quis has been the Executive Chef at Barcelona Restaurant in Stamford since 2010. His credentials go like this: Culinary Institute of America; Executive Sous Chef @ Café Boulud; Chef @ Picholine in New York City...not too shabby. He lives in Norwalk, has a wife, and a baby, and loves coming in to work every day. Here are some things you may not know about the guy in the kitchen who cooked up those delicious Black Truffle Croquetas and Chorizo w/ Sweet & Sour Figs you enjoyed last weekend. Don't miss his recipe of the moment; Snapper Ceviche, seen below.
If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up?I have a fire pit in the backyard of my home so I'd probably roast a chicken or make a paella with a side of seafood risotto.
What is the last dish you cooked for yourself? Pasta w/clams, shrimp and bottarga
What are your guilty pleasures in terms of food? Mallomars
What ingredient could you not live without? Garlic
The chef I’d most like to spend the day with is... Chef Ferdinand Pointe (deceased) Why? He is one of the most famous chefs in the world and owned Le Pyramid in France.
What was your worst kitchen nightmare? One of the first Mother's Day holidays I worked at Cafe Boulud; it was a nightmare. The drains backed up during service and the stress was so high that I got in two fist fights with two different line cooks. It was insane.
What is your most useful kitchen tool or appliance? Pairing knife
What dish on your menu most defines you and your cooking style? Foie gras. Right now, I'm serving a duck pintxo with foie gras and roasted figs.
What defines an outstanding meal for you? Good ingredients simply prepared
Who do you like to cook for the most? Friends
Extracurricular activity you enjoy when not cooking? Woodworking
People would be surprised to know that you... I put my woodworking skills to use by building a mobile for my baby son and one for my friend's baby.
What is your favorite recipe for this season? Can you share it?
1/2 lb snapper
1 small red onion
1 small jalapeno
5 kumato tomatoes
1 cp lime juice
1/2 cp orange juice
Chop all of the ingredients and marinate in lime juice and orange juice for three hours and serve.