Chef Spotlight: DEREK MILES Executive Chef of Adalya in NYC

Originally from Westchester County, New York, Chef Derek Miles' love of cooking developed during his time at Emory University in Atlanta, GA where he cooked for his friends, utilizing ingredients from the local farmers market. Derek got his first kitchen job after college cooking at Moderne Barn in Armonk, New York, where he quickly worked his way up in the ranks. After a year, Derek moved to New York City to work as the Sous Chef at Salinas, named one of Esquire's "Best New Restaurants of 2011." It was at Salinas, under Basque Chef Luis Bollo, where Derek truly learned the ins and outs of the restaurant industry and the value of connecting to the food as well as the kitchen staff. After three successful years at Salinas, Derek left to open the kitchen and serve as the Executive Chef at Adalya, a new Mediterranean-inspired restaurant in the historic Gramercy Park neighborhood. At Adalya, Derek has curated a menu of large and small plates utilizing locally sourced seafood and sustainable produce. His cuisine is prepared without butter or cured meats, highlighting Derek's health conscious approach.

Broadwayworld.com had the opportunity to interview Executive Chef Derek Miles about his career and Adalya.

What was your earliest interest in cooking?

I was ten years old and would watch my mother cook egg and cheese sandwiches before school. I started making them for myself and quickly learned that things don't cook themselves. With time and practice, the eggs weren't burned and the sandwiches tasted better--two of my culinary priorities to this day!

Who were some of your career mentors?

I worked under Chef Luis Bollo for three years at Salinas. He's from the Basque country in northern Spain which has arguably the greatest European culinary culture. It is no surprise my menu and dishes incorporate Spanish flavors and techniques which I acquired while working under Chef Luis Bollo.

What culinary styles have influenced your career?

While I am only twenty six, there are many culinary styles I look forward to exploring. I joined the team at Adalya because I'm very comfortable with Mediterranean cuisine and was eager to master this culinary style. I place a large emphasis on cooking with olive oil and garlic in place of butter and shallots (standard French), which leads to a light and healthy menu that I am proud to serve.

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

I do my best to serve ethically responsible food. Regardless of cuisine or price point, I believe this should be every chef's top priority. I source the vast majority of my products locally and only work with purveyors and farms with a strong commitment to sustainability. Environmental consciousness begins in the kitchen. Chefs should make the proper environmental decisions so the customers don't have to-it is no longer enough to "trust the chef" solely in terms of flavor but for ethically responsible food as well.

Tell me a little bit about your restaurant for our readers.

We have only been open for four months, but already I see Adalya turning into a go-to neighborhood spot. Gramercy is a wonderful Manhattan neighborhood and our block on Irving Place is already a destination for locals and tourists alike. We have a large bar up front and a dining room in the back, so I'm able to serve food to a very diverse crowd. I can't wait till the weather turns and we open up our patio and have outdoor seating. Fresh spring air and seared octopus pair really well together!

Adalya is located at 55 Irving Place, New York, NY 10003. They are open for dinner Monday to Saturday and for weekend brunch. Call them at (646) 896 1441 or visit their web site at http://adalyanyc.com/.

Photo Credit: Courtesy of Derek Miles

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