Todd Sicolo Dishes on Hostess Apple Pies and Why He Admires Eddie Matney

By Nikki Buchanan Tue., Jan. 8 2013 at 7:00 AM

Categories: Buchanan, Chef Salad

Buchanan

Todd Sicolo in T. Cook's herb garden

This is part two of my interview with Todd Sicolo, executive chef of T. Cook's and the Royal Palms Resort & Spa. If you missed part one, read it here.

Favorite kitchen toy: Hands down my Global 12-inch chef's knife; I use it for everything!

Buchanan

T. Cook's looking twinkly and romantic

Best food memory: This is actually a question I ask when interviewing chefs for a position. Mine is growing, picking, washing and cooking tomatoes for tomato sauce, made from scratch with my grandmother Gertrude and my mom Sylvia. Also, we used to do this applesauce and pear butter in the summer and fall to eat for the entire winter.

Name one favorite local restaurant and the dish you love there:
Wright's at the Biltmore, beef tartare. Sorry, it's where I came from and I will always have a special place in my heart for the Biltmore. The tartare itself is my recipe, but it's a dish that's a classic.

Chef from whom you've learned the most: Bryce Statham, who allowed me to be completely creative, gave me the freedom to cook and do things way outside the box. He also taught me about presentations of food, banquet props and the importance of listening to the guests.

Chef you'd like to meet and why: José Andrés. Love his style, attitude and food!

Most important thing you learned at The Biltmore: Profit, motivation of staff and passion for perfection. While there, we had two restaurants in the top-three list on Trip Advisor. The team really executed and had the passion to be the best at what we do for a living. They were all about exceeding the guests' expectations. I love that we continue that here at Royal Palms . . . and then some!