NEW YORK CITY—Dubbing the new head chef of Michelin-starred restaurant The Haymarket as “the new bad boy of fine dining,” luminaries across the world of cooking lauded Andre Castillo Monday for revolutionizing the culinary arts by using only fresh, high-quality ingredients in his dishes. “When he declared that from…
NEW YORK CITY—Dubbing the new head chef of Michelin-starred restaurant The Haymarket as “the new bad boy of fine dining,” luminaries across the world of cooking lauded Andre Castillo Monday for revolutionizing the culinary arts by using only fresh, high-quality ingredients in his dishes.
“When he declared that from the beginning of his tenure we would only make our food with the finest local meats and produce grown by people who cared, we were naturally confused,” said sous chef Raymond Fiorna, who struggled early on as Castillo’s iconoclastic method of using fresh meat, produce, and spices butted heads with the conventional wisdom of creating dishes with preserved meats, frozen vegetables, and seafood from places so far away from the restaurant that they took a long time to...
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