This was a 16-month process or another adventure, as I like to see it. During this time I moved back to the U.S. from Shanghai, returned to Thailand, cooked with Chef McDang, and submerged myself—yet again—on the powdered sands of Kata Beach with a green papaya salad. I also somehow found the time to fly to Indonesia to see Frenchy, relocate cities, go to New York (twice), South Carolina, Delaware, Belize, San Francisco, Napa Valley, Costa Rica, open a luxury hotel and fine dining restaurant in San Antonio, and be put on the 2012 Chef’s to Watch List.
Through the years I have always enjoyed writing, but never carved out the time to complete a manuscript; however, this time I took one of my mini-vacations and was determined I would. This project started with the sketches you have just seen—dividing these various pivotal points in my life—and as I look back at each connecting linkage from the pen they could not have been possible without the people, places, and things that have inspired me.
This book would not have made it past “the fence perimeter,” without my close friend, muse, barbeque sensation, pickling god, and chief lobster-counter in China, Will Fleischman. There are simply not enough words to describe my gratitude for the time Will, “Dad,” spent forcing me to use my own words, learn the book-writing process, pick my brain, and wad up my work saying, “start over, you can do better!” You can typically find Will lurking on Twitter under the hash tag BEARD.
My best friend, Ben Bussey, who has seen me at my highs and lows, supported and inspired all my ideas over the past 16 years, and convinced me it was going to be okay to rent the “Flying Toaster” to travel through Southern Africa. Bussey is also the creative genius behind the layout and cover of this book and the Beyond the Kitchen web site and logo. Unfortunately, these stories will have to wait until Book II—Beyond the Kitchen.
Like most major decisions I have chosen in life, my parents have seen it one way; myself, the other. I know the thought of writing a book was foreign to them at first—much like becoming a chef—but once I showed my discipline and commitment they were supportive. That discipline and determination for perfection could have only been learned from their love and commitment to me, so for that, and all that they have taught me, I owe them a HUGE thank you—but more importantly—I love you both dearly!
My sister Elisa, you have always been a wonderful sister—a picky eater, a pain in the a@! at times—but nobody could ever replace you as my one and only sibling! My brother-in-law, Lance: thanks for always brainstorming with me; I look forward to continuing our quest in home brewing. You two have blessed me with the greatest gift ever, my niece Talia, whose smile makes me forget about all the stresses of life. My unborn nephew, I look forward to meeting you very soon! Thank You!
John Herdman, thank you for shooting the cover for my book! It was a tough decision with 700 images, but no doubt (after intense deliberation) we picked the right one! Whether it be mentoring a culinary student, helping a friend or tending to your new (and beautiful) wife, you always find the time to go the extra mile. You are a continual reminder of how critical it is to have balance in life. I wouldn’t miss a day joking around, plotting out new food concepts, and always looking ahead to how we can take the next step. Your photography skills are almost as good as your cooking, but don’t change professions-I still need you as my executive sous chef! Now can you please remove your spoon collection and stack of papers from my desk, thank you!
I also want to thank the people who have been mentors— ball-busters—and provided inspiration along the way. My father Eliot, Uncle Alan, my late Uncle Stephen, Chef Xavier Solomon, Stephen Hall-aka “The Doctor”, Colonel Horvath, Michael Ganley, Olivier Piginol-aka “Frenchy”, Stephan Pyles-aka “Big Daddy”, Suzette, Chris-aka “The Birdman”, my sister by association Christine D’Angleli-aka “Sporty” and so many more that I don’t have room to list—all the people I cooked side-by-side with for hours upon hours while climbing up the kitchen ranks. My successes as a chef would not have been possible without all the sous-chefs, pastry chefs, cooks, and dedicated servers who gave me their all-EVERY SINGLE DAY. For that I am grateful!
José Santiago, my editor, thank you for pushing me so hard; your mentorship during this process was incredible and genuine. I appreciated the flexibility during the recent months with my schedule, and never losing faith we would finish this project. Well, here we are, you ready for the next one?
A very special thank-you to the passionate team at Hotel Eilan’s Sustenio Restaurant, who put up with my sleep deprivation, bad jokes, and excessive tea-drinking through the final stages of this book. Thank you “Ya-all!” Well everyone here comes the final period! THANK YOU.