Chef Spotlight: Executive Chef Frédéric Duca of RACINES NY

Racines NY showcases the sophisticated French cooking of Executive Chef Frédéric Duca alongside a wine program focused on small producers under the direction of Owner/Beverage Director Arnaud Tronche, who worked with partner David Lillie (Chambers Street Wines) to build a list that centers on estates practicing organic and biodynamic farming and natural vinification, highlighting lesser-known regions and exclusively sourced wines.

Chef Frédéric Duca is a native of Marseille and veteran of French Michelin star kitchens such as Hélène Darroze (1 star) and Le Petit Nice (3 stars). Chef Duca himself earned a Michelin star as chef of L'Instant d'Or in Paris. He moved with his family to New York to open Racines NY with Tronche and Lillie. Racines NY holds two stars from The New York Times. Chef Duca's sophisticated dishes are rooted in classic French technique yet offer a fresh take on seasonal ingredients.

Broadwayworld.com had the opportunity to interview Chef Frédéric Duca for our "Chef Spotlight."

What was your earliest interest in cooking?
Growing up in Marseille, I was a difficult kid and when I turned 16 I decided to quit school. But I had to find something to do and when my best friend started cooking school, I thought it would be worth it to give that a try. After a few days I fell in love with the profession and cooking has been my passion ever since.

Who were some of your career mentors?

Chef Jean Yves Leuranguer of Fouquet's Paris is one of my mentors. He also earned the title of Meilleur Ouvrier de France (Best Craftsman of France). He taught me technique and precision when I worked at his restaurant. Another mentor is Gérald Passedat, Chef and Owner of the 3 Michelin-starred Le Petit Nice in Marseille. He has helped me grow as a chef since the very beginning of my career.

What culinary styles have influenced your career?

French cuisine with Mediterranean roots. I enjoy cooking seafood the most. Freshness, seasonality and working with local, organic produce are also very important to me.

What do you consider the most distinguishing features of your work as a chef? You can mention how your personal culinary approach is unique or a few signature dishes.
Every time I want to make a new dish I start by picking the best ingredients and try to preserve their integrity with the right seasoning, sauce and jus. My signature dishes include Squid with chorizo, preserved lemon, fennel & parsley oil; Smoked Ricotta Agnolotti; Uni with squid ink spaghetti and spiced carrot foam; and Sweetbreads with potato purée, leeks, tarragon, capers and macadamia nuts.

What is your favorite meal (or meals)?

My mom's pieds-paquets, a specialty in Marseille with lamb feet and stomach stewed together with tomato and garlic like a ragout. We'd usually eat this for Christmas.

Tell me a little bit about your restaurant for our readers.
Racines NY is a contemporary French restaurant working with fresh, local and organic ingredients. We offer fine dining cuisine in a casual atmosphere with a huge focus on wine from small producers.

I communicate my passion and enthusiasm every day to my team so we can create new dishes and specials every week. I teach them techniques so we can continue to grow and improve. I enjoy searching for new suppliers and farmers, and discovering new products that I can play with to offer the very best to our guests.

Racines NY is located at 94 Chambers Street (between Broadway & Church St.). Call 212-227-3400 and visit www.racinesny.com. Follow them on social media: Instagram: @Racines_NY; Twitter: @RacinesNYC)

Photo Credit: Courtesy of Chef Frédéric Duca

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