By Chester Simpson
Chef Jorge Chicas
220 South Union Street
Old Town Alexandra
When did you first become interested in cooking and what made you choose a culinary career?
As a young kid, I was a very picky eater and my grandmother always cooked something different for me. She taught be lots in the kitchen and I always enjoyed cooking what I liked. When I came to the USA my parents worked in the restaurants and I offered to go and work with my mother. I enjoyed the craziness of it all when the kitchen was busy.
Who or what has been your biggest inspiration during your career?
Being able to work with Chef Jose Andres who gave me the opportunity to travel and eat amazing food at the best restaurants in the US, Spain, France, Greece, and Turkey. Working with Chef Cathal Armstrong and learning his style keeps me very motivated and excited to continue my learning experience as a chef.
What dish on the menu are you most curious to see how it is received by your clientele?
The Grilled Octopus. Every market is different and I am very intrigued to see how our guests in Alexandria react to the dish.
What do you feel sets your cuisine apart from others in your field?
Because I work with Chef Armstrong, our emphasis is working with local farms and procuring fresh seasonal produce. We are very selective when it comes to the food we offer here at Hummingbird.
If any chef in the world (past or present) could prepare a meal for you, who would you want that to be?
One of the most amazing dining experiences I have had was with Thomas Keller at the French Laundry in Yountville, CA. I would like to experience that again as well as some sushi prepared by Chef Morimoto or Chef Nobu.
What is your guilty food pleasure?
In & Out burgers in Los Angeles are always enjoyed!
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