84 PUNCHMAGAZINE.COM {food coloring} by the tang of pickled shallots). He says the steak, which delivers a delightful zing from the chimichurri rojo, will also likely stick around. “I like big, bold flavors,” notes Chad. “A lot of times I like using the same ingredient in multiple ways.” He explains how dehydrating ingredients or using them in powdered form can add depth. “I'll use fresh blueberries and dry blueberries in the same dish,” he describes. “It helps create a more round flavor.” Spotlighting California cuisine with Mediterranean influences—especially from the coastal regions of Spain, France and Greece—Chad seeks to satisfy eaters of all kinds, avoiding dishes that hit the same notes. “The menu's like an orchestra. So you want to make sure that you have something there for everybody,” he says. As he builds out the menu, Chad collaborates closely with his sous chefs. “I'll cook a recipe eight, nine, ten times—and every single time we're tasting together.” He asks them, “What's missing? What can we remove? How can we make this simpler? How can we also make sure it's executable for the team?” Chad also recognizes the importance of bringing guests and their feedback into the conversation. “If you're a specialized restaurant, you can be a little more niche. In a hotel, yes, you want to be unique and stand out, but you also have people coming that just got off a plane and they're not looking for a culinary adventure right now,” observes Chad. “They want to sit at the bar, have a burger and go up to the room and go to bed, you know? So you need to be mindful of having that full range available and doing all
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