David Coleman of Michael's on Naples, Part 2

Categories: On the Line
Photo by Kimberly Valenzuela
we continue on our interview with David Coleman of Michael's on Naples. Missed the first part? Then click HERE. Otherwise read on after the jump.

OCW: After-work hangout:

DC: Anywhere that sells a good craft beer.

OCW: If you could cook for one person, dead or alive, who would it be and why?

DC: If I can only pick one person whose opinion I value, then it would be my wife, Amy. She has always been there for me and she laughs at my jokes.

OCW: Favorite celebrity chef:

DC: Anthony Bourdain, that guy is living the dream.

OCW: Celebrity chef who should shut up:

DC: Guy Fieri refers to himself as a "kulinary gangsta." I think if you have a meal at TGI Friday's you have the option of being jumped into his gang.

OCW: What's next for you?

DC: I'm currently working on a second restaurant project.

OCW: Proudest moment as a chef:

DC: When Michael's on Naples received a 27 rating for food in the Zagat Guide.

OCW: Favorite music to cook by:

DC: Motorhead

OCW: Best food city in America:

DC: San Francisco

OCW: What you'd like to see more of in Orange County or Long Beach from a culinary standpoint:

DC: A stronger restaurant community dedicated to locally grown and sourced products, one that connects with the local cities to encourage people to more clearly understand what they're putting in their bodies. A large part of this would be seeing a county-funded certified Farmers Market with an emphisis on Slow Food education - one that would rival San Francisco's Ferry Building or the weekly Santa Monica market.

OCW: Favorite cookbooks:

DC: Charcuterie by Ruhlman and Polcyn, The River Cottage by Hugh Fearnley-Whittingstall, Keller's Bouchon, The Whole Beast: Nose to Tail Eating by Fergus Henderson.

OCW: Weirdest thing you've ever eaten:

DC: Chili and lime covered ants in Mexico... or maybe a can of Dinty Moore stew.

OCW: You're making an omelet. What's in it?

DC: Prosciutto and Parmesano Reggiano.

OCW: You're at the market. What do you buy two of?

DC: Loaves of bread.

OCW: Weirdest customer request:

DC: Can you cook my crudo? Or do you have chips and salsa?

OCW: Favorite restaurant(s) other than your own:

DC: Bouchon, Chez Pannisse, Babbo, Incanto... and it's not a "restaurant" but I really respect what Taylor Boetticher of The Fatted Calf is doing right now.

OCW: Hardest lesson you've learned:

DC: The customer doesn't care how rough your day has been.

OCW: What would be the last meal on Earth be?

DC: A bowl of my mother's Irish stew.

OCW: Who's your hero? Culinary or otherwise?

DC: Hero is a strong word. I greatly respect Thomas Keller, but who doesn't?

OCW: What cuisine that you are unfamiliar with would you want to learn more about and why?

DC: The more I learn about any cuisine the less I feel I know, but I think a lesson on Vietnamese cuisine would be interesting.

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