Todd Sicolo Dishes on Grant Achatz and His Short-Lived Las Vegas Marriage

By Nikki Buchanan Mon., Jan. 7 2013 at 7:00 AM

Categories: Buchanan, Chef Salad

Continued from page 1

Buchanan

T. Cook's

When the executive chef position at the Arizona Biltmore opened up in 2007, he grabbed it, opening Frank & Albert's and re-tooling Wright's during his five-year stint there. He's just getting acclimated to his new gig at The Royal Palms but feels excited about the gradual transformation he plans to initiate. "We're going to take baby steps," he says, "It would be culture shock" for T. Cook's many loyal customers "if we changed things too quickly." Sicolo plans to bring the restaurant up to date, forging relationships with local farmers and artisans as he focuses the menu on seasonality. You could say he's come full circle.

Five words to describe you: Creative, passionate, prideful, perfectionist, integrity.

Five words to describe T. Cook's: Romantic, fun, comforting, dynamic, legendary.

Favorite cookbook and why: I still love Alinea! The restaurant is amazing and so is the cookbook. Chef Grant Achatz presents some groundbreaking molecular gastronomy techniques. He's ambitious. I'm still having fun experimenting with the recipes.

Favorite food smell and why: I love the aroma of garlic toasted in olive oil with fresh oregano and chili flakes. Reminds me of home, family gatherings and comfort.

Ingredient you love to cook with and why: I'm Sicilian.... so garlic! I guess it's in my genes. I ALWAYS have some on hand to whip up a dish from something so simple.