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.
Dining at Weft & Warp is an immersive experience, from its art-adorned environs to its seasonal bill of fare. Executive chef Dushyant Singh changes up the global menu several times a year, introducing new flavors and influences. Agnolotti del plin is one of his newest additions, featuring sage Parmigiana Reggiano and mushroom consommé. We chatted with him about the passion and precision that goes into the pasta dish, his admiration of all kitchen staff and why he’s excited to represent Weft & Warp at Dish Fest.
What is the origin story of your Best Dish?
This dish is my rendition of an Italian classic, and it’s one of the newest dishes on Weft & Warp’s dinner menu, which is guided by the seasons and the fresh flavors of the Mediterranean. The agnolotti is just one of the house-made pastas we’re offering at Weft & Warp.
What are the most important elements of a Best Dish?
Dishes require skilled techniques and patience. I feel great food can only be made when done with precision, patience and complete passion.
Who is a fellow chef or restaurateur that you admire?
I can’t name just one person. I admire everyone who works in and chooses this industry. Every single chef, cook, dishwasher, server, busser… the list goes on.
What are you most looking forward to about Dish Fest?
I’m excited for people to try our food. A lot of passion went into Weft & Warp’s new menu, and I’m looking forward to sharing it with the community.
