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Tom preparing a plate of veal with scallops in the kitchen
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Chef Tom Proch of The Club Car.
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Tom with sous chef Brian .
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Chef Tom Proch of The Club Car
Name: Tom Proch
Age: 40
Born & Raised: Seymour CT.
Restaurant Name: The Club Car
Location: 1 Main Street, Nantucket Island.
Phone: 508.228.1101 [reservations suggested]
Web address: theclubcar.com
Open: Memorial Day till Christmas Stroll. Lunch & Dinner
When did you first become interested in food?
My mom was a great cook and there was always great food in the house. At fifteen I started washing dishes and enjoyed working in the restaurants.
What inspired you to become a chef?
After I came to Nantucket I was blown away by how many restaurants and the quality of restaurants out here. The better I cooked, the better I ate.
Where did you go to school/train?
When I graduated from high school I decided to go to cooking school at Johnson and Wales in Rhode Island. I wasn’t really studious, but I wanted to be a great chef. I had a great time in cooking school *laughs*.
Years in cooking business:
I’ve been cooking 20 years, 18 have been at the club car.
When did you come to Nantucket?
After I graduated from chefs school I decided to come to Nantucket. I applied to several restaurants I was hired by the Opera House in 1983. My position was as a rounds man, which is a person in the kitchen that rotates positions in the kitchen.
Where you have worked?
I worked in Hawaii for a year in a half, St. Croix, Naples, Cayman Islands, and St. Bart’s for several winters. I also worked at the Opera House, Languedoc, Boarding House and for 18 seasons at the Club Car.
What style/culture influences /inspires you?
French is the backbone of cooking for me. I like the classic preparations, and classic French dishes. I trained under Michael Shannon for many years. I also dabble in Italian and Asian.
Who are your mentors?
Michael Shannon, Vinnie Fatigati from the old Opera House.
What do you enjoy doing besides cooking?
Playing the drums, landscaping playing with my kids and hanging out with my wife Pauline. Of course eating too. Searching for good jokes.
How would you describe the restaurant to someone who’s never been?
The restaurant is a real Nantucket landmark. The owners Joe Pantorno and Michael Shannon have leased the building for approx 25 years. The bar portion of it is the old club car from the railroad out here. Attached to that is the dinning room. There are large windows surrounding the dining room that overlook Main Street. It’s mostly a French influenced menu.
How do you come up with ideas for the menu?
I do my share of reading. I go out to eat and travel when I can. I always fall back on the classic French dishes and perhaps tweak them a little bit.
How often does the menu change?
Some things always stay on the menu. We are famous for swordfish, shrimp scampi, crab cakes, rack of lamb, octopus salad, shrimp and chicken curry Bombay, and we also do a beautiful tender calamari steak. I like to use truffles. I try to do game birds in the fall. In the summer I try to do a lot of grilled fish. We offer 5 or 6 specials each night.
What do you try to do that is different from anyone else?
I’ve worked with a lot of chefs and I always try to keep a level head. I don’t yell and scream in the kitchen. Most of my staff has been working with me for years. I try to reach back and pull some old classic dishes that people have forgotten about. I like to cook what I like to eat. I’m not trying to recreate the wheel.
Do you travel for inspiration? Where have you gone?
I’ve been to France, Switzerland, Ireland, Caribbean, England, *laughs* not known for their food and Portugal. I also like going into small food shops and restaurants in the USA. I enjoy going to NYC and Boston and eat at many restaurants.
Are there any new discoveries in food world?
Mixing different cultures. Having access to food from all around the world.
Favorite dishes?
Spaghetti and meatballs, truffles, striped bass, Foie Gras, pate
Any tips for the cooking at home?
Cook what you feel, don’t really on a cookbook. Add ingredients that you like and enjoy to make your food taste better. Experiment.
Thanks for speaking with Nantucket Food & Wine, any last words?
I'd like to thank my wife Pauline for all her cooking inspiration she’s given me over the years. Also, come by the club car and give us a try. I'm open for cooking private parties in the wintertime when we’re closed.
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