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Do you ever wonder what the executive chefs at top restaurants enjoy eating themselves? Chefs in New York City and beyond have told us what their favorite meals are in our regular "Chef Spotlight" feature. There may be some real surprises on this list. We have included restaurant web sites so you can check out their well-curated menus.

Seadon Shouse of Halifax in Hoboken, NJ - My favorite meal to eat when I am off is traditional sushi. It is completely different than what I cook, but I like the simplicity and clean freshness of traditional sushi. Visit:

Josh Sauer of Avenue in Long Branch, NJ - I like to make fresh grains or potatoes, plus cook cage-free eggs every single morning. At Avenue, my favorite dishes are staples of our menu, like the Avenue Salad [with baby greens, shaved vegetables, avocado, tomato, and grilled shrimp] and of course the Lobster Roll. We pride ourselves on sourcing fresh Maine lobster and taking the meat out of the shell ourselves, using knuckle, tail, and claw. The lobster meat is dressed with house made mayo, a bit of orange, and spicy espelette chilies from France served over a bit of arugula on a toasted brioche bun. Visit:

Michael Glatz of Hotel Fauchere in Milford, Pa. - As a chef, I'm often asked for my favorite dish. Impossible to answer as I love everything and my daily hankerings vary with how I feel, the weather and what inspires me! Cheese, I love cheese! An aromatic pot of ossobuco... a perfectly roasted crispy skin chicken. Visit:

Michael LaDuke of The Capital Grille with multiple locations - Meals from my childhood always have a special place in my heart, and anything my parents used to cook is always a winner with me. I also love steak, so a great broiled steak, fresh onion rings and mashed potatoes is very high on the list. But, I would be remiss if I didn't mention that a great hot dog is my favorite food. Make it a chili dog with French fries and you would have my #1 meal! Visit:

Mark Russell of Great Performances in multiple locations - For me, a favorite meal starts with the people, because sharing a meal is what makes it special. Beyond that, it would be vegetable based and very informal. I never set a table... just pull dishes out of cabinets when food is ready and encourage people to sit wherever they want. It's all about ease and comfort. Visit:

Brian Christman of Del Frisco's Double Eagle Steakhouse NY - I love all types of cuisine for different reasons. My go-to is Mexican food, but in NYC there are so many authentic options that you can't find anywhere else in this country. I eat a lot of Italian food here. Visit:

Donatella Arpaia of Prova Pizzabar in NYC - For me it always begins and ends with pasta. I think my favorite pasta is Bucatini with a creamy sea urchin sauce, homemade focaccia and topped with creamy mascarpone cheese on the side. Visit:

Navjot Arora of Old Monk in NYC - There is this pho place in Flushing, Queens that I just love. Even though I no longer live in Queens, I still go there once a month to get my pho fix.

Nuno Sousa of Vella Wine Bar & Kitchen in NYC - Born near the Atlantic, and influenced by my heritage, the culture and tradition of fresh fish has influenced my love of seafood! Specifically Codfish and Octopus. Visit:

Shea Gallante of Lincoln Ristorante in NYC - I am definitely a pizza guy. Visit:

Ibrahim Mohammed of DiWine Restaurant & Wine Bar in Astoria - There are so many! Bouillabaisse de Marseille, "day boat" Alaskan halibut, beef entrecôte, dried age sirloin steak, grass-fed skirt steak - just to name a few! Visit:

Peter Van Der Mije of Osteria Leana in Oyster Bay - I 've eaten at a lot of great restaurants in the city, but only at Esca have I had the same meal a dozen times. Esca, just outside the theater district, has a crudo tasting and a chitarra made from uni and crab that is out of this world. I took my wife there on our first date. I recommended the crudo and the pasta to her - and instead, she got a salad and the branzino. When she asked me for a bite of my crudo, I said I wouldn't share with her. Why she didn't leave is beyond me! But she has been understanding about my passion and life ever since, and I am extremely grateful to have her by my side. Visit:

Stay tuned to Food and Wine. We have more "Chef Spotlight" articles in the works.

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From This Author Marina Kennedy

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