Both worked together at Levana’s where Chase got a chance to hone his skills as a kosher chef. Chase is incredibly personable, warm, generous and totally without airs. He began his career as a lowly dishwasher eight years ago and worked his way up earning each bench mark by the sweat of his brow, a passion for food that flowed through his handiwork and an uncanny positive attitude that propelled him forward. The man has vision, depth, a contagious enthusiasm, superb creativity, and a great love for his chosen profession.
Totally non-pretentious in his approach to food, Chef Chase explained: “Simple clean flavors- that’s how I like to execute my food.” He was so willing to share the specifics of what went into the dishes that tasted so extraordinary. As though talking about most favored children, he described particular fresh herbs, the cooking by taste and touch, the experimenting that goes into perfecting sauces like his béarnaise without the use of butter, creating modifications in his reduction sauces without sacrificing taste, and about adapting authentic Italian or American flavors to dishes for the kosher kitchen.
Chef Chase, in hands on style, does his own daily shopping for the latest catch in fish, “ I want to know the fish I’m serving.” And so it goes with the other fresh ingredients Chef serves at the restaurant. “I have to feel, smell and taste. I have to use my own senses to get the right mix of textures and tastes for what I prepare.” The Chef summed up his philosophy of good food when he said “Anyone can put three ingredients together, but if you put your whole heart and soul into the preparation, it comes out amazing!” “All my love comes through the knife into the sweet potato!” Well, those sweet potato fries did have that something indescribably delicious about them. That signature “love ingredient” also transmits itself to his staff, as Chef Chase makes a point of keeping everyone tight and close together – working as one to create great service each and every day. We wish him the best of luck as top chef at the Pasta Factory and look forward to see all his culinary visions comes to fruition.