In your restaurant, who would be your ideal diner?
Someone with an open mind. Really relaxed and in to have a good time.
How involved are you in the beverage aspect? Do you prefer wine or cocktails?
When it comes to drinks I'm all over the board. I try for wine, but it gets expensive fast. My go to cocktail would be a negroni for sure.
What is your go-to comfort food?
I really like sandwiches. Sydney doesn't really have any good sandwich spots.
If you were to die tomorrow, what would be your last meal?
Something from my mom. Nothing like mom's cooking!
What do you cook at home that you never cook at the restaurant?
Usually something that involves one pot. It's quick, easy, and there aren't many dishes after.
What was your worst kitchen disaster?
A guy I was working with poured hot oil into a plastic container. Basically the entire kitchen floor ended up covered in hot fryer grease. It was not fun to clean up.
Here is his bio, taken from the momofuku website. (Did you guys know that momofuku means lucky peach?)
Chase decided to attend culinary school in 2005 after spending time in the kitchen while growing up on the coast of maine. after graduating, he moved back to maine, spending the next three years working in portland for several restaurants including duck fat, 555, and hugo's. he moved to new york in 2009 for a position at jean-georges, then joined the team at momofuku ko in 2010. chase moved to sydney in 2011 to join the opening team of seiōbo.
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