Chef Spotlight: DENZELL WASHINGTON of Manhattan Brew and Vine

Chef Denzell Washington is the Executive Chef of one of New York City's newest hotspots, Manhattan Brew and Vine.

Washington was born and raised in Harlem. He is a single father, passionate about food and a film enthusiast. He commented, "When I was about 12 years old I remember never wanting to be one of those kids that didn't know what they wanted to be growing up. So whenever asked that question I would always say a cook. It wasn't until I had my daughter Sariah that it would truly be my a big part of my life."

Restaurants that influenced Washington were the kitchens in Harlem, Midtown and Lower Manhattan. The include Londel's, Yatenga, The Edge, Harlem BBQ Company, Dovetail, Kappa Masa, Telepan. One of his biggest influences was Morimoto. Now that he has the opportunity to lead a kitchen he is able to pursue his true definition of a chef by carrying the principles and values of his mentors. Washington admits that there may be a few bumps along the way.

Broadwayworld.com had the opportunity to interview Chef Denzell Washington about his career and Manhattan Brew and Vine.

What was your earliest interest in cooking?

My earliest interest in cooking must have started when I was around 10 or 12 years old. This was the first time I learned about Emeril Lagasse. Emeril Live was everything to me. After one of his programs ended, I knew that this was my calling and I needed to do exactly what he was doing.

Who were some of your career mentors?

I've been fortunate enough to have many mentors in my life but there are three that stand out the most. The first, being Chef Kenneth Heatley of Harlem BBQ Co. and Londel's. He taught me the value of being a young black man in the culinary field. The second being Chef Ed from culinary school who taught me anything is possible as long as I put fourth the effort and have passion for something. Not in a cliche sense but rather if you learn to cook with the heart, any flavor, any ingredient can be paired together. The third mentor that has impacted my life is Chef Erik Battes of Morimoto, who taught me to always challenge myself and always ask, "Is this the best I can do?" and "What can be better?"

What culinary styles have influenced your career?

Throughout all my experiences, I would have to say Japanese and New American fare drive my culinary passion. Japanese food to me is culture based, well worth the time to dedicate ones self to and understand and New American for taking complexity and translating it into something simple with elegance. No matter the type of cuisine, I've learned it's about understanding a foundation and the ingredients you are working with.

What do you consider the most distinguishing features of your work as a chef?

Some of the most distinguishable features I have is my discipline as a chef and love for the team I work with. In the kitchen nothing is personal (at least it shouldn't be) and it's all about the service. It is all about the flow and energy of the system in progress. I'm all about learning and teaching because no one knows everything.

Tell me a little about your restaurant for our readers.

The initial concept for Manhattan Brew & Vine was to be a craft beer and wine lounge. I don't want to take away from the originally idea, rather utilize the opportunity given to me by taking from the masters in my life and creating a new experience. They include offering courses and dining experiences that are usually offered in downtown locations and educating diners on seasonal items and bringing a dining hall together.

Manhattan Brew & Vine is located at 998 Columbus Ave, New York, NY 10025. The seating capacity is 50 people. The restaurant's price point is Food from $9 to $22, Beer from $6 to $16 and Wine from $6 to $14. All major credit cards are accepted.

Call them at 646.964.4091 or visit their web site at www.ManhattanBrewandVine.com.

Photo credit: Courtesy of Manhattan Brew & Vine