 [Living abroad] taught me at an early age to be open-minded about all kinds of food.
Throughout his culinary career, Chef Cliff Crooks has worked with the restaurant industry’s finest chefs, polishing his culinary style until 2010, when he joined the team at BLT Steak as Executive Chef. With an impressive roster of experience at fine restaurants such as Blue Water Grill in New York, Crooks also appeared on the second season of Bravo’s Top Chef. Crooks has impressed guests with his ability to maintain high quality and high standards while continuing to prepare delicious dishes that keep with BLT’s signature style. By incorporating his love for vegetables into fresh and lively starters, inventive main dishes and seasonal sides, Crooks’ cooking compliments the restaurant’s modern steakhouse cuisine.
BLT STEAK NEW YORK
106 East 57th St.
New York, NY 10022
212-752-7470
How did you begin your career in the culinary world?
I started as a busboy when I was 15 years old and gravitated towards the kitchen.
At what restaurants have you been previously employed?
Windows on the World, Salute!, Blue Water Grill and Gramercy Tavern.
What appetizer, entrée and dessert dishes is your restaurant best known for?
We are most known for the Gruyere Popovers at the start of the meal and Tuna Tartare. Next, the Prime Dry Aged Bone-In-Strip (20 oz.) is a must-order or the Dover Sole with Caper Brown Butter. For dessert, Passion Fruit Soufflé and Pumpkin Cheesecake.
Are you a world traveler?
I lived in Taiwan for four and a half years while my father was there on business, a truly fantastic experience.
If so, how does that inspire your dishes?
[Living abroad] taught me at an early age to be open-minded about all kinds of food.
What else inspires your cooking?
Seasonality comes first [with use of ingredients]. Secondly, it’s about how those foods make you feel.
What do you do in your free time?
Usually I am out for drinks with friends or relaxing at home.
News
November 1, 2011THE SAN FRANCISCO FALL ANTIQUES SHOW CELEBRATES ITS 30TH YEAR
