Today’s guest is Chef Dan Kluger, owner of New York based restaurants Loring Place, Penny Bridge, and Washington Squares. He’s also the author of Chasing Flavor, his debut cookbook featuring 190 recipes that help home cooks master more flavorful techniques in the kitchen. We discuss his brave decision to open a new restaurant mid-pandemic, his concept of building flavor, and the importance of understanding basic cooking techniques in the pursuit of flavor. You’ll hear about his experiences working with top names in the industry, the sources of his creative inspiration, and how his values are turning towards simplicity after a career filled with so much variety. 
What you'll learn with Chef Dan Kluger
Choosing to open a restaurant during the pandemic (3:04)Why it always comes back to comfort food (5:23)Chef Dan Kluger talks about the spontaneous beginnings of Washington Squares (6:10)Writing a cookbook focused on the pursuit of flavor (9:12)Balancing the peaks and valleys in every meal (11:24)Chef Dan Kluger advises to build a comprehensive pantry (16:28)The importance of basic technique (19:07)Chef Dan Kluger shares what it was like working for some the top chefs in the industry (23:34)The conversation that the pandemic finally opened up (29:42)Chef Dan Kluger' sources of creative inspiration (31:04)Building on creativity with spices (33:01)Seeking simplicity (33:37)The perfect summer salad to try at home (35:08)Series of rapid-fire questionsKluger’s food tour of Manhattan (36:40)Link to the podcast episode on Apple Podcast 
Links to other episodes in New York
Interview with Chef Silvia BarbanConversation with Executive Pastry Chef Mark WelkerInterview with Chef Gabriel KreutherConversation with Chef David BurkeInterview with Chef Bryce ShumanInterview with Chef Trigg BrownConversation with Pastry Chef Sam Mason (Odd Fellows)Interview with Brand Ambassador Charlotte VoiseyConversation with Flavien Desolin from the Brandy Library

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Chef Dan kluger and flavors unknown





Cornmeal crusted skate at Loring Place





Baked ricotta at Loring Place





Grandma style pan pizza





Roasted asparagus at Loring Place





Wood grilled broccoli salad





Sugar snap peas by Chef Dan Kluger





Asparagus “fries” by Chef Dan Kluger



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I want people to cook flavorfully, I want them to want to take something as simple as broccoli, and make it the most flavorful thing on the table.
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I think creativity is incredibly important. But technique and understanding of very basic techniques is really important to any cooking, whether it's at a home level or or restaurant level.
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Many times people don't appreciate the simplicity of technique or the output of technique. Simple technique can have an incredible impact on any dish by just roasting a carrot properly.
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Inspiration varies a lot. It can be driven by a need, meaning it's spring out, we know we need to change the menu. It could be driven by boredom, tired of looking at a dish, or it could literally be like being struck by lightning.
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