There’s no doubt in the NYC food scene that Chef Dan Kluger is at the top of his game. Apart from leading the kitchens as the Executive Chef of famed ABC Kitchen and ABC Cocina, he is now in the final stages of opening a brand new Greenwich Village restaurant called Loring Place, named after the city street on which his father grew up. Always dedicated to working with the freshest seasonal ingredients, Chef Kluger has made a name for himself by consistently curating some of the highest quality menus in New York City. And while Loring Place has yet to announce it’s official opening date (we’ve all been there, right?), we can’t wait to be one of the first ones through the doors. Come see what makes him tick in today’s Chef Talk!

What's the staff meal your kitchen gets most excited about?

Probably Thanksgiving because we try to do a huge spread with everything from turkey and stuffing to tons of pies and pastries. We make sure everyone sits and eats together.

What is the one knife you can't live without?

Masanobu from Korin in NYC.

What's your naughty food indulgence?

Peppermint pattie ice cream from Ample Hills.

What's your mini bar go to?

M&M’s or Sour Patch Kids.

If you could stage at any restaurant in your city, where would it be and why?

Per Se. From what I’ve heard, they have a great kitchen culture and lots of solid systems in place.

After a long day at work you go home and…?

Veg out on the couch with a glass of wine or a cocktail in one hand and an iPad in the other.

If you weren't working in a kitchen, what would you be doing?

Probably something like a carpenter. I love building things, fixing things and being creative.

Drink of choice?

Margarita, Aperol spritz or a glass of red wine.

One cookbook you can't live without/most referenced?

Think Like a Chef has been one of my all time favorites from a general perspective, but I think the one I have opened the most is probably Charlie Trotter’s first book. I was addicted; I used to stay up all night reading and re-reading every recipe.

What's the most overrated ingredient?

Hmmmm….I don’t know if anything is overrated, as they all have a place. Even things that I don’t like aren’t necessarily overrated.

Describe your cooking in one word:


Images via: Wall Street Journal, Dan Kluger Instagram, BonAppetit, EyeSwoon