 |
 |
 |
Peter plates one of his many delicious dishes.
|
Chef Peter Wallace former owner of Oran Mor.
|
Peter preparing one of his amazing meals in the kitchen of his restaurant.
|
Chef Peter Wallace
Name: Peter Wallace
Age: 42
Born & Raised: Born in Hingham MA, raised Rutland VT.
Restaurant: Previous owner & chef of Oran Mor. He is now the chef at the Westmoor Club
Reservations: 508.228.8655
Location: 2 South Beach Street, Nantucket
Web Address: nantucket.net/food/oranmor/
When did you first become interested in food?
I wanted to be a farmer as a kid and grew vegetables and butchered livestock. I wanted to be self-sufficient. I realized I wasn’t going to make any money being a farmer. We had all meals together as a family. I started washing dishes at 15 in a restaurant. After I realized farming wasn’t going to work out so I decided to be a chef and work in restaurant. Farming and restaurants have a lot in common, a raw product, and much like a farm reflects a farmer, a restaurant that’s chef owned reflects the chef.
What inspired you to become a chef?
I love the energy in a restaurant and the family atmosphere. It's creative and addictive with lots of stress and immediate gratification.
Where did you go to school/train?
I went to the Culinary Institute of America, in Hyde Park NY. I worked for many French chefs at the end of their reign. American cuisine was about to explode. It was a very exciting time because we were all realizing American cuisine was being brought back to life. Chefs were getting recognition. Celebrity chefs were becoming popular and acknowledged.
Years in cooking business:
I’ve been in the restaurant bus for about 23 years.
Where you have worked?
Important restaurants I worked for were La Petite Ferme in NYC and I worked at The Maision in Turtle Creek in Dallas Texas with chef Jean Laflont. Then I worked in the Caribbean at La Nancelle.
When did you come to Nantucket?
I was looking for a location to work off-season. My parents honeymooned here and I also used to sail here with my family. I came to Nantucket in 1983 and worked at the India house, I also worked at the Wauwinet Inn for 9 years. I ended up leaving the island for 2 years and then moving back. I’ve owned Oran Mor for the past 7 years.
What style/culture influences and inspires you?
I would say honest cuisines, true to their origins. When you're in your locality you are given local, seasonal ingredients. Develop your own style from the local ingredients.
Who are your mentors?
Alice Waters the grandmother of California cuisine. She started the whole small farm, hand picked organic farm to plate. Many talented chefs went thru her kitchen doors. I also love Salvador Dali, a free thinker.
What do you enjoy doing besides cooking?
I like working with my hands, wood working, boat building and wooden surfboard building. I’m not a surfer; I just enjoy building the boards, mostly for my kids.
How would you describe the restaurant to someone who’s never been?
It's an extension of myself, if they knew me, they would see it reflects my personality. It’s soothing in both atmosphere and cuisine. It’s a comfortable place to dine and relax.
How do you come up with ideas for the menu?
I travel and read. I mostly go to NYC and hit all my favorite restaurants. I do a lot of reading. I read lots of cooking magazines and cookbooks. I get ideas from the strangest places. I also read other restaurants menus.
How often does the menu change?
It changes with seasonal local product. I have no set time. There are some set things on the menu that I never change.
What do you try to do that is different from anyone else?
I don’t try to be different I just try to be honest. I cook for myself as if I was about to feed my family.
Do you travel for inspiration? Where have you gone?
I’ve done my traveling thru reading and going to New York City. I have been busy with the restaurant and now that my kids are older I plan on traveling more in the future.
Are there any new discoveries in food world?
There’s no new discoveries. The industry is evolving and being rediscovered. We are going back to the old ways such as organic.
Favorite dishes?
I love one-pot meals, like Blanquette de veau [classic French veal stew]. That’s what I like to cook on my nights off, plus it's easy to clean up, *laughs*.
Any tips for the cooking at home?
Know your farmer and fisherman, pick it youself, and shop daily.
Thanks for speaking with Nantucket Food & Wine, any last words?
Have no fear of food.
|
|
|
