Tony Conte
The Oval Room |
Washington DC
Biography
Born and raised in New Haven, Connecticut, Tony Conte followed
his passion to The Culinary Institute of America in Hyde Park. He
spent the early part of his career honing his skills close to home
at Sole e Luna Ristorante in Westport and then advanced
to the position of Executive Sous Chef for the Greenwich Country
Club and the Belmont Country Club in Belmont, Massachusetts.
Conte soaked up the nuances of fine dining as Chef
de Partie at JoJo, a contemporary French restaurant owned
by Jean-Georges Vongerichten, before going on to the position of
executive chef and co-owner of Pesce in Branford, Connecticut.
During his tenure, the restaurant earned Connecticut Magazine’s
“Best New Restaurant 2002” and Taste of Nation’s
“Golden Fork Award” Best Food in Show 2001. Conte joined
Jean Georges in 2003, responsible for menu innovation, research
and development, product management, assessment and culinary training,
as well as purchasing and food costs. As Executive Sous Chef of
Jean Georges, Conte worked closely with Vongerichten and
adopted the concept of simplicity from his mentor.
At The Oval Room, Conte applies the refined
sensibility of his mentor in his daring and composed dishes, matching
unlikely ingredients like horseradish and beetroot in his Baby Beet
Salad for a successful burst of clean flavor.
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Interview
Cont'd
WB: Did you
attend culinary school? Why or why not? Would you recommend culinary
school to aspiring chefs today? Do you only hire chefs with culinary
school backgrounds?
TC: I think experience in the
kitchen is the most important thing. I know I wish I’d had
more experience before I went to culinary school but I hire people
who are passionate and qualified, whether or not they went to school.
If they went to school it’s a plus, but it’s certainly
not a requirement.
WB: Who are
your mentors? What are some of the most important things you’ve
learned from them?
TC: Jean-Georges Vongerichten
and Eugene Gerome. I loved working with both of them because I enjoy
the simplicity and integrity of their food.
WB: What is
your philosophy on food and dining?
TC: Keep it simple and delicious.
WB: What flavor
combinations do you favor?
TC: I like big, bold, in-your-face
flavors.
WB: What is
your most indispensable kitchen tool?
TC: My Vita-prep.
WB: What is
your favorite question to ask during an interview for a potential
new line cook?
TC: I really just want to see
them in the kitchen and get a sense for their comfort level.
WB: What is
your favorite cookbook?
TC: Whatever I’m reading
right now. I buy a lot of cookbooks and read them cover to cover
but I usually don’t look at them again. I enjoy reading them
but they’re not a reference.
WB: What cities
do you like for culinary travel?
TC: I like New York and Boston.
San Francisco has great Italian food and I like the Latin influence
of cuisine in Miami.
WB: What are
you favorite restaurants—off the beaten path—in your
city?
TC: Not that I have much time
to dine out but I like Two Amys a lot. I think it’s
the best pizza in town and that’s why I go there.
WB: Where
do you see yourself in 5 years? 10 years?
TC: In 5 years I’d like
to own a high-end French restaurant. In 10 years, I’d like
to retire!
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