In today’s episode, I talk to chef Andy Doubrava from Rustic Canyon Restaurant in Los Angeles, California. His unique style doesn’t depend on rules, but is more focused on flavor and what local farmers have on offer at the weekly markets. You’ll hear about the most iconic dishes on the menu at Rustic Canyon, and why he values working with local farmers and building those relationships. He talks about culinary inspiration and collaboration in his kitchen, the importance of treating one another with respect, and he shares an important word of advice for young cooks.
What you'll learn with chef Andy Doubrava
The menu structure at Rustic Canyon 4:42How frequently the menu changes 6:31Unique sustainable farming relationships 7:43Chef Andy Doubrava focus on preservation 8:47The pandemic-era dinner series he hopes to bring back 10:33How Andy Doubrava describes his cooking style 12:23Finding the balance between being creating and running a business 13:41Why MSG might not be so bad 14:20On working with chef Jeremy Fox 15:16Defining simplicity 16:31Chef Andy Doubrava's colorful sources of inspiration 18:44The collaborative process in the kitchen 20:37How his cooks get to flex their creativity 22:51The scientific roots of Andy Doubrava's cooking 23:30Why he transitioned from a musician to a chef 24:33The connection between playing music and cooking 25:51Andy Doubrava's poignant advice for young chef’s 27:21His recipe for the perfect pork chops 30:25The “curveball” in his recipe for chops 34:12A little known fact about Andy Doubrava's food phobias 35:03Where to eat in Santa Barbara 37:18His guilty pleasure food 39:14Cookbooks to inspire you 40:25Kitchen pet peeves 42:13His favorite spice that he puts on everything 43:27Series of rapid-fire questions.Link to the podcast episode on Apple Podcast
Links to other episodes in Los Angeles
Interview with chef Suzanne GoinConversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Chef Sheldon Simeon
Chef Chris Kajioka
Alan Bergo
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Rustic Canyon Restaurant in LA
Beets & Berries from Rustic Canyon
@weiserfamilyfarms Melon Dish from chef Andy Doubrava
Coal-grilled Maitake Mushroom & smoked strawberry hollandaise
Click to tweet
Everything can be a luxury ingredient if you sell it the right way.
Click To Tweet
If you don't like working somewhere, there's no reason to work there. There are kitchens out there that will not treat you like shit. And I think that's really important for people to know.
Click To Tweet
Flavor is the most important thing and how we get there doesn't matter.
Click To Tweet
We do what we do at Rustic without yelling, without throwing things. We’re respectful and friendly. And we have fun and we still make Michelin star food. I don't think anyone needs to put themselves through terrible work experiences.
Click To Tweet
My dad is a chemist by trade. So,
What you'll learn with chef Andy Doubrava
The menu structure at Rustic Canyon 4:42How frequently the menu changes 6:31Unique sustainable farming relationships 7:43Chef Andy Doubrava focus on preservation 8:47The pandemic-era dinner series he hopes to bring back 10:33How Andy Doubrava describes his cooking style 12:23Finding the balance between being creating and running a business 13:41Why MSG might not be so bad 14:20On working with chef Jeremy Fox 15:16Defining simplicity 16:31Chef Andy Doubrava's colorful sources of inspiration 18:44The collaborative process in the kitchen 20:37How his cooks get to flex their creativity 22:51The scientific roots of Andy Doubrava's cooking 23:30Why he transitioned from a musician to a chef 24:33The connection between playing music and cooking 25:51Andy Doubrava's poignant advice for young chef’s 27:21His recipe for the perfect pork chops 30:25The “curveball” in his recipe for chops 34:12A little known fact about Andy Doubrava's food phobias 35:03Where to eat in Santa Barbara 37:18His guilty pleasure food 39:14Cookbooks to inspire you 40:25Kitchen pet peeves 42:13His favorite spice that he puts on everything 43:27Series of rapid-fire questions.Link to the podcast episode on Apple Podcast
Links to other episodes in Los Angeles
Interview with chef Suzanne GoinConversation with Chef Elizabeth Falkner Conversation with Coffee Roaster Zayde NaquibInterview with Chef Tim HollingsworthConversation with Chef Brad Miller – Food Truck NationInterview with Chef Alison Trent
Links to most downloaded episodes (click on any picture to listen to the episode)
Jeremy Umansky in Cleveland
Chef Sheldon Simeon
Chef Chris Kajioka
Alan Bergo
#gallery-3 {
margin: auto;
}
#gallery-3 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-3 img {
border: 2px solid #cfcfcf;
}
#gallery-3 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
Rustic Canyon Restaurant in LA
Beets & Berries from Rustic Canyon
@weiserfamilyfarms Melon Dish from chef Andy Doubrava
Coal-grilled Maitake Mushroom & smoked strawberry hollandaise
Click to tweet
Everything can be a luxury ingredient if you sell it the right way.
Click To Tweet
If you don't like working somewhere, there's no reason to work there. There are kitchens out there that will not treat you like shit. And I think that's really important for people to know.
Click To Tweet
Flavor is the most important thing and how we get there doesn't matter.
Click To Tweet
We do what we do at Rustic without yelling, without throwing things. We’re respectful and friendly. And we have fun and we still make Michelin star food. I don't think anyone needs to put themselves through terrible work experiences.
Click To Tweet
My dad is a chemist by trade. So,
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