In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival.
Last year, St. Francis rebranded as Oak on Camelback and got a new chef – Robert Bogart, who revamped the menu to reflect seasonal, sustainable ingredients and traditional techniques with his own twist. Many of St. Francis’ staple menu items remained, while Bogart got to work introducing a few fresh, new dishes. We love his Kung Pow Brussels – a tangy take on the bitter greens with hints of ginger and a soy glaze. We chatted with Bogart about the sweet-spicy sprouts and what else he has cooking.
What is the origin story of your Best Dish?
I just really love all these flavors in other dishes and I’m a big fan of anything with Brussels sprouts. So, I decided to combine the sweetness of the sauce with the spicy peppers, savory flavor of the cashews and crispiness of the Brussels sprouts to create my Kung Pow Brussels.
What are the most important elements of a Best Dish?
For any dish to be the best, there are certain rules to follow that create a balanced and harmonious dish. But what I really love is a good story. Why was the dish created? What’s the inspiration behind it?
What is your favorite food memory?
One of my favorite memories is cooking French toast on the weekends with my dad. It was a special treat to enjoy a big weekend breakfast with my family.
Who is a fellow chef or restaurateur that you admire?
One of my first chef inspirations was Dean Fearing, known as the Father of Southwestern Cuisine. He’s from Texas, like me. I always saw him as someone I aspired to be like as a chef. Other chefs I admire are Stephan Pyles, Emeril Lagasse, Ming Tsai and Wolfgang Puck.
What are you most looking forward to about Dish Fest?
It’s been so long since I was able to attend a food event. I’m really excited to meet the other chefs and see what they are offering, try their dishes and just mingle!
