Around the Kitchen in 3 Questions: Christopher Gawronski
We caught up with chef Christopher Gawronski to learn more about how his travels have influenced his work
The Daily Meal caught up with chef Christopher Gawronski to learn about how his travels have influenced his work. Gawronski is the executive chef at Henri in Chicago. He is the son of a chef and began has worked at several of Los Angeles' Michelin-starred restaurants. Some of the chefs that Gawronski has worked with include Quinn Hatfield of Hatfield's in Los Angeles and David Myers of Sona. At Henri, he focuses on delievered haute cuisine that focuses on the fundamentals of modern French cooking.
The Daily Meal: What has been your most inspirational food experience while traveling?
Christopher Gawronski: San Sebastian, Spain, food was undeniably the best I have ever experienced. Simple and exquisite. Technically and aesthetically beautiful.
TDM: What’s your favorite kitchen souvenir from your travels?
CG: An old spoon from the Ellis Island Hospital. Don’t quite know how old it is but old none the less, it is now my favorite quenelle spoon. I was at a music festival and there was a man making jewelry out of old silverware. I saw this spoon on a pile of what was going to soon be jewelry for hippies. I stopped the man and bought the spoon form him for ten bucks. He thought I was insane when he asked if I at least wanted it cleaned and shined and I refused. It’s still tarnished and wonderful.
TDM: If you could eat your way through one country, which one would it be and why?
CG: My perfect culinary road trip would actually involve four countries. I would start at the northern most tip of France and travel south through Portugal, then off to Spain and finishing my trip in Morocco. It would be a dream to experience all of the cuisines I admire most.
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