Q&A with Chef Hoffner at Flippin Out

by Steven Doyle

Last week we featured the tiny creperie in Addison that serves breakfast, lunch and dinner, Flippin’ Out Crepes. We touched on chef Scott Hoffner’s background, and today we bring you a little Q&A with the chef to get to know him a bit better.   

What is your background?

My background in cooking is all over the place, literally. After college on the East Coast, I moved back to Texas where I opened up a steakhouse in the Hill Country. I was then approached about an amazing opportunity as Chef de’Cuisine of the Ojai Valley Inn and Spa  where I had access to amazing, local ingredients and was in charge of multiple restaurants on the property.

After my first daughter was born, we decided to look for a place to settle down. At first we landed in Colorado and then went to Montana searching for the place to raise our family. I soon realized that home is where the heart is, and my heart is in Texas. Upon moving back, I worked as the Executive Chef at Agave Bar and Grill and then accepted a position Tyson Chandler’s  personal chef. After the Championship was won, I was able to focus on opening up Flippin’ Out.

When did you start cooking and go to school?

I attended Johnson and Wales University in Rhode Island where I studied Culinary Arts and Marketing but my passion for cooking started very young. I started cooking with my Mom and had my first restaurant job at 9 years old washing dishes and as a teenager I was working the line.

What all are you doing now? Here you are a busy man.

Right now I am focusing 100% on Flippin’ Out where I am kept very busy. The process of opening a new restaurant presents challenges and obstacles at every turn. It is also incredibly rewarding to see ideas coming to fruition and to build a strong clientele from the ground up. Besides cooking, I design menus and specials, hire and train employees, run food costs, do the ordering, garden and even build patios! It’s not a far stretch to say anyone associated with Flippin’ Out is now a master multi-tasker.

How did you get involved with crepes?

I partnered with Carl Peterson in late 2010 and we discussed the idea of a small restaurant that focused on crepes. Although I was working full-time as a personal chef, I was committed to the concept and collaborated with him on menu ideas and the whole setup of a brand new concept. In Spring we had our first event at Taste of Addison and we planned on opening as soon as the NBA season was over, which went longer than anticipated but as fans we were extremely excited about!

We’re a great team and this concept allows me to do what I love… be creative in the dishes that I serve and interact with customers and witness their enjoyment of my food.

What is your favorite crepe?

The Tyson Chandler is one of my favorites. It’s 5 hours braised chicken with a rich, bacon and mushroom cream sauce. The tiramisu crepe is another favorite. The filling is fluffy mascarpone with Italian pressed espresso that gives it a texture similar to a mousse. It is topped with a Grand Marnier caramel and powdered sugar. Delicious! Recently I ran a dinner special which was a blackened Flat Iron steak topped with a rich béarnaise sauce, stuffed with whipped French onion mashed potatoes and balsamic glazed asparagus. It was amazing if I do say so myself.

What are some things you have planned for Fall and Winter menu?

I’m thinking Ancho-sweet potato mash. I’m thinking duck. I’m thinking plum. I’m thinking root vegetables. And I’m thinking pot roast. Let’s not forget about homemade hearty soups.

Julia Child said every time she made a crepe the first one was no good. Is this true?

After you have made as many crepes as I have made, as long as the crepe machine is well seasoned, the first one isn’t so bad but that’s not to say that I still don’t throw the first one out from time to time. However, for people who have never made a crepe, making the first one come out good is almost impossible.

What would be the worst thing to add to a crepe?

I’d have to say olives. They just don’t make sense in the world of crepes.

Are there plans for another restaurant or location?

Right now we are focused on Flippin’ Out #1 and making sure that our customers get the best crepes and service possible. We’ll see what the future holds.

Flippin’ Out is BYOB. What some suggested best beer and wines to bring along?

That depends on the particular crepes you are eating. A couple of big reds for anything sweet and rich. A nice Samuel Smith Taddy Porter with the Cuban would go great. Other than that, people should drink what they like.