Will Savarese

Expert Interview: Will Savarese

Behind the Chef

When did you decide you wanted to be a chef?
I've loved cooking since I was a child. I used to use my oldest sister Liz's Betty Crocker Oven to make 7 layer chocolate cakes for the family.

Where and when did your career in food begin?
I got my first real job at La Cote Basque. I would walk in from the street and ask Chef Rachou for a job and he would tell me come back next week, so I would. This went on for more than 6 months until he said yes— I guess you could say I wore him down.

If you hadn't become a chef, what would you be?
That's a good one, you should ask my Mom— I had a list longer than Santa's. It included an accountant (graduated from St.John's), forest ranger, architect, fireman and floral designer.

Who/what has shaped your cooking the most over the years?
Learning from a variety of chefs, from restaurateurs to private chefs.

How would you describe your cuisine?
I would like to classify it as Fresh Seasonal American Cuisine with French Techniques.

What influences your cooking style and particularly the menu at Robert's?
I try to keep it seasonal as much as possible and buy only the best product.

What are your favorite culinary weapons in the kitchen?
A sharp French knife and good pots and pans.

What is your favorite secret ingredient?
No secret at all— it's salt (Kosher, Fleur de Sel, Maldon etc.) and also good olive oil.

What was the most challenging meal you had to make? Why?
I did a tasting in London by myself with 2 days to prep, 2 days to cook, 10 courses the first day, 12 courses the second day, 10 plates per course— do the math. The place had no air-conditioning, and I was setting off the alarms and having the London Firemen coming to the house. To top it off, during my flight over my girlfriend's Dad passed away and I couldn't get back in time for the funeral.

What is your least favorite food?
It has to be kidneys. I had my share of family meals at La Cote Basque, and I wouldn't eat them then or now.

What is your beverage of choice?
A good Cabernet Sauvignon or Brooklyn Beer.

Which foreign country inspires your style most?
In order: France, Italy, Japan.

What was the most spectacular meal you have ever had?
It was a meal in Paris at Guy Savoy. Between the food and wine, it was truly memorable.

What is your best cooking tip for a home enthusiast?
Read and practice.

What do you eat when you are home?
I'm easy: baked Buffalo wings with hot sauce.

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Expert Profile

Will Savarese has recently been named Executive Chef of Robert's Restaurant in the newly opened Score's New York. Will began his career more than 20 years ago while studying business at St. John's University and working at La Cote Basque, where he first learned the fundamentals of fine French cooking.

Will enrolled at the Culinary Institute of America, simultaneously working at The River Café in Brooklyn. After completing his culinary degree, Will went on to work at acclaimed restaurants such as Aureole and Le Cirque. When La Cote Basque re-opened in a new location, Will returned this time as Chef de Cuisine, helping the restaurant earn a 3-star rating from The New York Times.

For many years Will ran the kitchen of La Cremaillere in Bedford, where he garnered another 3-star rating in 2002. During the past few years Will has not only worked as a private chef, but also opened The Tap House, a gastro pub in Tuckahoe, NY, where he received yet another stellar three star review from The New York Times in 2008.