by Steven Doyle
Kitchen LTO is full underway with its second chef. You know the concept, it changes chefs and menu every four months, spotlighting bright up and coming chefs. The opening chef was Norman Grimm, hardly an undiscovered talent, but instead one with a long resume of rock solid restaurants under his belt. Grimm was just named as the new executive chef at the Hotel St. Germain in Uptown Dallas.
Grimm worked as executive chef of Acme F&B before his LTO stint, studied at the New England Culinary Institute in Montpelier, Vermont. Grimm also worked in some of the nations best kitchens including Rubicon, Jardiniere, REDD, Tra Vigne, The Dining Room at The Ritz Carlton (all in California) along with Mercury, NOSH euro bistro and York Street in Dallas, to name a few. Grimm says he enjoys the teaching aspect of being a chef.
Grimm says, “Traci des Jardins, my first chef, taught me the value of working hard, proper seasoning, butchery, discipline and how to work efficiently. Sylvan Portay taught me extreme focus and how to achieve disciplined flavor layers. Sharon Hage taught me balance in food, acidity, fat, simplicity and complexity. Richard Reddington taught me meat fabrication, foie gras production, Asian flavors, discipline, cleanliness and utilization of everything – no waste!”
Hotel St. Germain offers a full service European Style dining experience, enjoyed by candlelight in the intimate, Old World ambiance with a dining room which overlooks an ivy covered French Quarter style garden courtyard. Dinner includes a multi course menu that changes regularly with a prix fixe at $85 per person available by advance reservation Tuesday through Saturday evenings.
It will be interesting to watch Grimm in action in the St. Germain kitchen.