Chef Jeffrey Lizotte is the executive chef of Hartford's acclaimed ON20 restaurant and Connecticut’s only nominee for FOOD & WINE’s annual People’s Best New Chef award [you can vote online through March 31 at 5 pm].
A Connecticut native, Lizotte has been executive chef of ON20 since 2012. A graduate of Cornell's School of Hotel Administration, Jeffrey has worked under chefs David Bouley and Eric Ripert, and completed stages in France at the acclaimed La Tupina in Bordeaux, and the two Michelin-starred La Bastide St. Antoine in Grasse, France. In 2009, Lizotte returned to the nutmeg state as Chef de Cuisine at ON20, becoming executive chef in 2012. The same year, he earned a silver medal at the Bocuse D’Or USA and was awarded Valhrona Best Pastry while representing the U.S in the international culinary competition Trophee Passion.
A talented Connecticut chef, CTbites invited Lizotte to participate in our '10 Questions' column to understand what makes him tick as a chef both inside and outside of the kitchen.
If you had unexpected guests arriving at your home for dinner in 1 hour, what would you whip up?
Pasta Carbonara – everyone likes a good pasta dish. It is simple and one of my favorites.
What is the last dish you cooked for yourself?