Chef, Bookstore Bar & Café
Chris Lobkovich wasn't supposed to be a chef. Growing up he had a real hunger for cars.
After moving from Maryland to Seattle in high school, he followed in his father's footsteps and started to restore European autos. His first job of sweeping floors at a car repair shop would prepare him well for a career where things had to be spic and span. Soon that hunger turned to food, and Chris entered the Culinary School of the Rockies in Boulder, Colorado where he focused on classic French cooking.
Though trained in French cooking, Lobkovich is greatly influenced by Asian and Latin flavors, putting his own modern twist on northwest dishes. He calls his style of cooking eclectic, yet minimalistic.
When he's not in the kitchen you might find Lobkovich slowly restoring his first car, a 1965 Mustang, playing soccer, cheering for the Baltimore Orioles and spending time with his two little girls.
- Q: Who is your culinary mentor?
- A: I actually have 2: Jim Cohen and Renata Bocayuva
- Q: What is your single favorite ingredient?
- A: Plain and simple: salt.
- Q: What is your favorite cookbook?
- A: On The Line by Eric Ripert
- Q: What is your career highlight so far?
- A: I would say so far, that participating in the 2009Farm to Table' event at the Great American Beer Festival in Denver, Colorado tops my list.
More from Chef Lobkovich
Chef Chris Lobkovich's Strawberry Gazpacho Recipe
Bookstore Bar & Café | 92 Madison St, Seattle, WA 98104 | Phone: (206) 624-3646 | www.bookstorebar.com