Chef David Kolotkin is no stranger to these pages, but every time he reveals more and more about the Chef’s art. This time I went with him to Manhattan’s Union Square Farmers’ Market.
We looked at tomatoes, cucumbers and some interesting varieties of mushrooms as the Chef explained about their flavor nuances, how the various types differed from each other. Next we turned to stalls carrying mesclun, arugula, and a few other salad greens. I really got an education today! Before we left the Chef picked up about four pounds of fresh Jerusalem artichokes for The Prime Grill.
But who is David Kolotkin? What makes him tick? He was barely in his teens when his interest in cooking first manifested itself. His mother had taken him to a restaurant where the food was prepared table-side. David watched fascinated and decided right there and then that one day he too would join that profession.
After high school he attended the prestigious Culinary Institute of America from 1991 t0 1993, he then went on to apprentice at the legendary Club 21. Club 21 was a favorite meeting place for many of the rich, the famous, powerful politicians and entertainers. After a while he resumed studies at the CIA and returned to Club 21 for another 3 years.
Leaving Club 21, he became sous chef for the Restaurant Associates operated, very exclusive, Trustees Dining Room at the Metropolitan Museum of Art. From there he went on to to become sous chef at Windows on the World, which occupied the 106th and 107th floors of the North Tower at the World Trade Center.
After 9/11 he landed at The Prime Grill (60 East 49th Street; New York, NY 10017; 212.692.9292). He left in 2005 for his own venture in Miami, it didn’t work out and on his return to New York he worked for famed restaurateur Kenneth Uretsky, whom he knew from his RA days. Mr. Uretsky hired him for his Butterfield 81 restaurant. In 2007 he went back to The Prime Grill. Since then while still primarily at The Prime Grill he went on to became Corporate Chef for Joey Allaham’s restaurant ventures, including Solo and soon to open up Prime Ko, an upscale Japanese steakhouse.
Unlike others in his profession, Chef David is no prima donna, he puts on no airs, is well aware of his self worth without any need to toot it around. He’s totally dedicated to his profession and the people at his restaurants. Is it any wonder that he rose in the ranks?