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Jeff flames it up behind the counter with sous chef Lance Richards.
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Chef Jeff Worster owner of Black-Eyed Susans with partner Susan Handy.
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Jeff creates one of his many signature dishes
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Chef Jeff Worster Chef/Owner of Black-Eyed Susan's
Name: Jeff Worster
Age: 41
Born & Raised: Lincoln, Maine
Restaurant Name: Owns Black-Eyed Susans with partner Susan Handy.
Location: 10 India Street, Nantucket, MA 02554
When did you first become interested in food?
Probably when I was 18 at the Lincolnville lobster Pound restaurant in Maine. My girlfriend’s father owned the restaurant and they needed a dishwasher one night. The next night they threw me on the line cooking. It was a high-end seafood place on the coast of Maine. I worked there 3 summers. That’s what first opened my eyes to cooking and the cooking lifestyle. After working there, I worked as a line cook at my brother’s restaurant in Boston called the Backyard.
What inspired you to become a chef?
I answered an ad for a restaurant on Nantucket Island called the Boarding House. I worked along side-famed chef Sarah Chase. She was at the forefront of nouveau cuisine and had just co written a cookbook called the Silver Pallet. She opened my eyes to the way food should be.
How long did you cook at the boarding house with Sarah Chase?
I worked there 3 years and learned not to be afraid to take chances with cuisine.
How many years have you been in the cooking business?
I’ve been cooking for 20 years…
Where have you worked?
Lobster Pound in Maine, the Backyard in Boston, Weston Gold Club in Weston MA, Beverly Hills Country Club for a year, Citrus in LA, and Tulipe on Melrose in LA. I also traveled in Europe for a year and then moved to Nantucket in the early 1980's.
What style/culture influences and inspires you?
Southeast Asian because of the hot salty sour sweet combinations. Also Latin American because of the blend of cultures, Brazilian, Spanish, African, Portuguese.
Who are your mentors?
Roland Gibert, Michelle Richard and Sarah Chase because of the classic French techniques and integrative use of multi ingredients.
How would you describe the restaurant to someone who’s never been?
It’s a casual atmosphere with a funky flavor. I cook behind the counter out in the open so it’s a visual experience, not only with the food but watching the chefs “bartend” the food. The music is always cutting edge grooving lounge beats playing in the background.
When did you open Black-Eyed Susan's?
I opened Black-Eyed Susans in 1992 with my partner Susan Handy. It was kind of modeled after a California style café, with BYOB. Susan works the front of the house and I am the chef.
How do you come up with ideas for the menu?
Mostly through traveling and reading cooking magazines. I buy obscure books and magazines such as Australian Vogue, Food Arts, and Saveur. I also like to eat at other restaurants around the world.
How often does the menu change?
My menu is fluid, it can change everyday, or not for a couple weeks. Seasonal ingredients, seafood, and vegetables inspire me.
What do you try to do that is different from anyone else?
I try to use a lot of ethnic influences. I use only exceptional ingredients at all times including spices, oils, herbs seafood, exotic fruits and vegetables. No muddled flavors. I don’t blend cultures; I stay true to the ingredients and country of origin.
Do you travel for inspiration? Where have you gone?
Toronto, LA, Bangkok, Miami, Paris, Mexico City and Venezuela.
Are there any new discoveries in the food world?
Using old techniques in alternative ways. Also there’s a lot going on with baby organics, wild herbs, obscure spices, and things of that nature.
What are your favorite dishes?
I love Pad Thai, Thai cuisine and Indonesian. I also love French food.
Any tips for the cooking at home?
Buy the best ingredients and keep it simple.
Thanks for speaking with Nantucket Food & Wine. Do you have any last words?
Live fast, die young and leave a beautiful corpse...
Check out Jeff's recipe in the Food section of this website.
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