Chef & Partner Markus Glocker of Bâtard in New York City.
Located in New York’s upscale Tribeca neighborhood, Chef Markus Glocker‘s acclaimed restaurant Bâtard took home the culinary Oscar at last years James Beard awards in Chicago. The sophisticated yet unpretentious European-American fare establishment won Best New Restaurant 2015, in addition to a three star review from the New York Times. Chef’s Roll had the pleasure of catching up with Austrian-born Chef Glocker to find out more about his creative process, favorite dish on the menu, and plans for the future.
At what moment did you know you wanted to become a chef?
I started working in my family’s hotel at a very young age, and fell in love with the hospitality business.
Best piece of advice you received while working for Charlie Trotter or Gordon Ramsay?
Gordon used to say, “Sure you can make mistakes – as long as they don’t leave the kitchen.”
What is your creative process when developing a new menu?
I’m always talking with my kitchen staff about new ingredients and techniques. Tasting fresh ingredients generates a lot of ideas. Any new dish is an off-the-menu special for a week or so until we know it’s one hundred percent.
Which season do you most look forward to for its ingredients?
Spring is exciting, but real cooking happens in the fall: braises, rustic and refined flavors.
One dish on your menu at Bâtard you’re particularly excited about right now and why?
Our new Doppio Pasta offers two fillings – spring peas and braise rabbit – in one mouthful. The sauce is made of the braising liquid and carries all the flavors of bouillabaisse. It really is the perfect bite!
Bâtard has received stellar reviews and accolades since opening in 2014, what direction do you envision for the future?
My motto is “Never stand still.” For the future, we’ll always change things up while staying committed to our principle of simplicity refined: good food, great wine, and a gracious but casual environment.
And finally, your favorite food city and favorite dish there?
Every city has its own food highlights. New York is one of my favorites, of course; standout dishes for me include the whole roast ribeye at Keens Steakhouse and the octopus pasta at Marea. When I’m in Chicago, ramen at Yusho (from former Charlie Trotter chef Matthias Merges) is a must.
Learn more about Chef Markus Glocker at his Chef’s Roll Profile HERE.
