Q&A with Christoper Audia
Meet Chris Audia, the newest member of our team. We did a short Q&A to get to know him better and learn what's drawn him to food and cooking. He's the man -- hope you enjoy the read.
Could you tell us about your background in kitchens?
CA: I went to culinary school in Rhode Island (Johnson & Wales), and then after that I moved to the greater Boston area and lived there for six and half years. I worked mainly at a French Italian restaurant, No.9 Park, which is the flagship restaurant in the Barbara Lynch restaurant group. From there my wife and I moved to Washington D.C. where I worked at Mirabelle, a French restaurant, and Tail Up Goat, an Italian restaurant with Middle Eastern and northern African influences. During my time in D.C. I also spent almost three months at La Pergola, which is a three star restaurant in Rome. From D.C. my wife and I moved to Baltimore, where I have worked at the former Chez Hugo Bistro and most recently as Executive Chef at Orto on North Charles Street.
How would you describe your approach to cooking?
CA: I like to cook with seasonal, local ingredients as much as possible and source from companies that are using sustainable business and environment practices. I enjoy cooking cuisines as authentic and traditionally as possible, but at the same time, when need be, adjusting to contemporary food and trends.
What's your favorite thing to cook at home?
CA: My favorite thing to cook at home is Sichuan Chinese food. I really enjoy making Dan Dan Noodles (spicy sesame noodles), Chaoshou (steamed dumplings with spicy sauce), and Yu Xiang Qiezi (eggplant with garlic sauce). Chinese food utilizes different ingredients, technique, and equipment than I am familiar with using, and that is why I enjoy cooking it so much at home! I enjoy how much Chinese society values gastronomy and its holistic approach towards medical beliefs too.
Your most memorable meal?
CA: My most memorable meal I have had in the past year must be at Le Coucou in New York. I went to the Brooklyn Convention center to attend a chef’s convention and afterwards dined at the restaurant. The inside is gorgeous and from a level of service and hospitality, the staff is absolutely impeccable. The food was very classic French, but there were a lot of more obscure dishes that you don’t often see at classic/contemporary French restaurant.