Interview with Executive Chef, Chris Cantrell
Meet our Head Chef, Chris Cantrell! As we gear up to open our new Beer Garden & Tap House, we sat down with Chris to delve into his culinary journey and his exciting plans for our new restaurant.
Can you share the story of how you began your journey? Have you always been passionate about becoming a chef?
I found my passion for the food service world when I was in my early twenties. I was first drawn in by the rush of service but quickly found my interests changing to a true appreciation of food and cuisine. I attended NECI due to their focus on farm to table, sustainability, and one of the greatest hands-on training culinary programs. I had planned on being a Chef/Owner and so I studied not only back of house but also skills needed for the front of house. I have worked across the country with highlights in the Napa Valley, CA, where I expanded my knowledge of food and beverage pairings, and Alabama, where I developed my skills working with local farms on seasonal menus. I’m very excited to be back in VT and to have the opportunity to contribute my food and knowledge to the community.
Where do you draw your inspiration when crafting a menu?
I enjoy cooking with the seasonal bounties. I find that cooking seasonally gives you the best product and reconnects us with the changing diversity throughout the year. So that is one of the first things that I think about when designing menus.
After that, I enjoy working with and sourcing products from my local community. This is the best way to design a menu around what your guests are looking for. The community goes hand in hand with the seasonal cooking. I also draw inspiration from my experience as a Chef, working all around the USA and my southern upbringing.
How do you plan to incorporate Switchback into the vibe and the menu?
I was inspired by the craftsmanship of quality, balance and approachability of the beer at Switchback. I’m creating a menu that not only highlights the beer in flavor, but the company as a whole. I would like guests to find that same focus on quality, balance and approachability in our food.
I plan on utilizing Switchback beers as the base for sauces, house made mustard, baked goods and pastries. I look forward to working with the brewing team to develop pairings and showcase new releases with the menu.