Marlin and Ono Grille
A Chefs Thoughts
Marlin and Ono is about savoring life, savoring this moment, this night, this evenings conversation, the person you are with. Tomorrow shall come riding in on the joy of the night past. To savor, defines my view. Each element is meant to achieve this, from unsurpassed cuisine, to the fabulous wine and flawless service.
Our goal is perfection. My joy is when you (the patron) agree.
I will immerse you in ingratiating service beyond your expectation, I will enliven your senses, send you plate after plate to savor, at the end of the night, you will reluctantly leave, filled with anticipation of your return.
I believe that every restaurant operation must have a soul. This is expressed in the restaurants’ underling philosophy. Without such a core, an operation puts itself in a perilous position, skipping across the surface without a base.
IN MY VIEW, THIS APPLIES TO ALL HIGH END CULINARY, REGARDLESS OF THE FORMAT, FINE DINING OR QUICK SERVICE TAKE OUT.
IN EITHER CASE, COMPROMISE NOT.
Harmony, creativity, beauty, poetry, magic, humor, provocation and culture
To reach perfection, one must create, invent, advance, learn, change and venture forth
To learn each day
To embrace the bounty of the earth
To tease the senses
Culinary art must excite all the senses and must accentuate the, textural, colorful and structural; while, distinct and alluring.
A chef that is not an artist, is a cook.
Life is somehow less when one eats rather than savors food.
Every plate bears my name, my pride and my honor.
Each offering must win the esteem of my patrons.
I will serve no plate to anyone, that which I would not serve to my children.
Culinary art begins with the highest quality products coupled with the best methods.
Of all the methods I have created, I am most proud of “Everything to it own perfection”. This method focuses on each element in a dish and prepare it to “its own perfection.
What type of food do I serve? I don’t serve a category of food. Instead I offer an adventure in culinary experience. I am rooted in classic French methods seamlessly exploring the finest ingredients of Global Haute Cuisine.
Fusion opens up a whole horizon of culinary styles and products to enrich our senses and cultural knowledge. A great chef ventures into new combinations and creations, not for the sake of making it different, but to challenge ones inspiration in pursuit of perfection. I believe it is essential to understand the cultural significance of a dish before fusing it with other elements. The purpose of fusion is not to change a dish but to accentuate its beauty and enhance its character with items from other lands that celebrate, not overwhelm or camouflage its delectable sensations. Fusion has challenged the institutional limits that often stifle creativity.
Ultimate culinary advancement will never be finally determined as it is an ever changing, growing dynamic; limited only by the boundaries of the human mind and the adventure in a chefs heart. The culinary division between regions, sweet and savory were born out of narrow historical habits from the dark ages. While being respectful of origins, enlightenment, creativity and knowledge have melted these barriers.
Advancements that enhance culinary quality such as Sous Vide and Agar properly used should be embraced but these do not include conveniences that diminish foods, about which I have a few rules:
NO preservatives, chemicals, fillers, additives or pre-processed ingredients, since they have no place in a chef’s kitchen. Organic and local as much as possible.
NO microwave. The embarrassment of a microwave should not adorn a chef’s kitchen. A kitchen is place of culinary art. A nuclear free zone.