You have an impressive resume that includes time in Wine Country, Germany, San Francisco and the Caribbean. Tell me a little about the first kitchen you ever worked in?

The first kitchen I ever worked in was a place called Mike & Tony’s in Park Slope Brooklyn. I was 18 and had just moved there with my family right after high school in 2000 and started working at a wine shop across from our apartment called Red White & Bubbly (I wasn’t starting college for about 9 months.) the pace needed a bar back so I picked up the extra shifts. It wasn’t long until I was a prep cook. It was pretty crappy and didn’t last long. It was typical steakhouse fare with the Brooklyn attitude. I enjoyed the wine shop much more.

Who has been the most influential chefs practically (who you have interacted with) and theoretically (who you have studied)?

My most practically influential chefs have to be Thomas Keller, Ryan Fancher, and Peter Scharff.

It’s a little cliché now, but Thomas really taught me to respect every product that came in the kitchen [at The French Laundry (TFL)]. Working the farm really intensified that philosophy as well. He also cemented the fact that a chef is never “too good” to do any job. Many nights in the Commis kitchen were spent, just him and I, peeling fava beans or polishing the tables.

Ryan was one of the Sous Chefs at TFL when I was there. We got along really well and when he was tapped to open El Dorado Kitchen (EDK) in Sonoma, he asked me to be one of his Chef de Parties. He had already started to “take me under his wing” while at the Laundry, but he was even more of a mentor to me at EDK. Since there were a total of 4 TFL alumni with him, all our food was still highly influenced by the Laundry. I had a great 3+ years with Ryan and I definitely consider him to be my mentor. He’s the one who have me my nickname, Johnny Soigné (hence the tattoos.)

Peter Scharff was the 2 Michelin Chef I worked with in Germany at Wartenberger Mühle. He really got me started in the avant garde cuisine and taught me how to use it correctly. We traveled and cooked all over Germany while I was there. It was definitely an adventure I’ll never forget and will always cherish.

As for theoretical influences, Michel Bras for his playing style and simplicity. Ferran Adria for his forward thinking and for pushing my industry farther than anyone since Escoffier. Anthony Bourdain, not so much for his cooking abilities, but because he’s a badass old school rock star chef. Over the last couple years, I’ve been fascinated by the world of pastry, so there are a handful of young incredibly talented pastry chefs that I follow, Plinio Sandalio, Jim Hutchison, Chris Ford, & Ron Mendoza.  I also greatly admire Tom Kerridge of The Hand & Flowers. He’s a 2 Michelin Star Chef from the UK who is producing stunning food in a very “pub” like restaurant for very reasonable prices, which is basically what I see myself doing. His food is absolutely gorgeous and I hope to eat there in the near future.

When you do make it home, where are you going out to eat?

My favorite place to eat in RVA is definitely Secco. I’ve gotten to know Tim (Bereika) quite well over the last year or so. I actually met him thru his cook at the time, Collin. He had read a story in the Times-Dispatch wrote on me and found me on twitter. I’ve never had a less than stellar meal there. Knowing Tim and seeing and eating his food was actually a big catalyst in my decision to *maybe* open something in Richmond.

I also live going to Comfort and Pasture. I met Jason (Alley) for the first time at Secco’s guest chef dinner. I spent my last few nights of my Holiday at Pasture over Thanksgiving and loved everything. Jason and his cooking is a huge influence on me, now that I’m coming back to Richmond after so many years away. I think that place will kill it and I’ll definitely be a regular.

My other go to spot is the Roosevelt. I met Lee (Gregory) years ago when he was still at Six Burner and was blown away by my meal. Lee is another big influence on me, seeing what can be done with Southern food and elevating it just enough. I’ve had some killer dishes there. And I’m a huge fan of their bar program. Great beers and really awesome cocktails that rival anything I had in San Francisco.

I really look forward to diving head first into the food scene in RVA when I get back.

With all the places you have worked and visited, I’m sure you have had some killer meals. What were some of those incredible moments?

Over the years, I’ve had some pretty incredible meals ranging from the over the top tasting menus in San Francisco, New York City, and Germany to something as simple as tapas on the water in Barcelona. Picking a stand out is rather difficult, since I believe it’s as much about the food as the moment in time. Sitting next to the water in Barcelona with my family drinking wine and eating tapas for 4 hours is something that I will never forget. A birthday dinner at Jardiniere in SF with my (then) partner and my very close friend was unforgettable. Saison in SF was astonishing (before they got their stars and went insane.) Late night tacos and beer in my kitchen with a bunch of close friends (and fellow cooks.) My going away dinner in Germany was spectacular- it was just myself at the Chefs Table. Peter cooked 18+ courses himself. It was incredibly inspiring, creative, and inventive food.

Paint a picture of what YOUR restaurant will look like….

My restaurant… No labels. No BS. Just rad food in a relaxed atmosphere using technique that, I think, is missing from the RVA dining scene. Michelin quality without all the nonsense that comes with it. I’ve got a few tricks up my sleeve.

I’ve always had a desire to strip away the pretense of fine dining. To bring the level of technique and food of the top kitchens to everyone. I’ve kind of gotten fed up with the political BS crap of Michelin and everything that comes with fine dining of that caliber. Starting out, my dream was to always have a 25 seat/white table cloth/tasting menu only place and charge crazy money. But over the years I think I’ve matured a lot and come to the realization that I don’t need or want that kind of place, as a whole, to be happy or successful. I’d like the opportunity to bring what I have learned over my years in those kitchens to Richmond and help elevate and be a part of an incredible shift in my industry here.

Hypothetically, of course.

A few months ago, I wrote about Komi being one of the places I had hoped to visit. It wasn’t just a want, it was a strong desire, almost to the point of obsession. So with all the expectations surrounding this meal, I actually started to worry that I would be disappointed. One course into the meal, and I realized those expectations were well deserved.

The meal was laid out in 3 sections. The first section was advertised as their Mezze. In reality, it was a 11 course tasting menu. The section section was an entree course where 2 entrees were presented, along with a condiment tray. The third section was a series of 5 small desserts.

Everything was really good. Variances of flavor, texture, color, styles made everything seem new and inventive. The entrees were fantastic, and yet they lack the punch of the tasting menu. It may be the first time in my life where the protein felt like the filler. The desserts ended up being a similar journey to the mezze- 5 luscious bites.

My favorite course was their take on the traditional gyro- feta salad, a 15 layer stack of waygu beef tongue, and fois. In so many ways it captured the essence of the gyro, but then again it went so much further, Another course was a take on the DC favorite half smoke. There was so much to capture and yet all I can remember was that I really enjoyed the meal. Oh, and that one of the desserts had cheddar cheese ice cream, which reminds me that this world needs more cheddar cheese ice cream.

I think the essence of the evening was captured by my friend Marlon. After each course, he would tastefully say, “Damn you, Matt!” To which I would reply, “What?” And he would say, “This is too damn good. I want more.”

………… And just so your wondering, they ask that you refrain from taking pics. So that is why I don’t have anything to show other than the menu the handed out at the end of the night.

So, I hope to see you on both sites, and I look forward to discussing and eating food with you in the future.

In preparation for the upcoming Marinara Dinner at Amour Wine Bistro, I thought it would be cool to get to know the owner, Paul Heitz.

1) At a very high level, tell us the story about how/why you got into the restaurant business?
I always wanted to open a restaurant, I like to share my passion about food, wine and everything that goes with french gastronomy. When I was 16 I had to choose between high-school and French Ecole Hoteliere (4 years of culinary and restaurant/hotel management) My parents push me to pick the safest orientation.

With my jobs, traveling all over the world, I had the opportunity to taste and enjoy multiple cultures with their food and gastronomic experience. Growing up in France, the focus is on food. Every morning or other day, I would go to the market, like most French, get fresh ingredients form the season from local farmers. It makes you learn to work with what is in season. The pleasure of walking around the market is a unique experience with unique flavors, colors, taste. You learn to pick ripe fruits and choose vegetables depending on when you want to cook them. When I was teenager, I spent my time on the French Riviera helping a neighbor farmer pick asparagus, melons, tomatoes, and peaches in September; we harvested the vines for the wine as well. In all my extensive traveling I would find myself in restaurant 2-3 times every day.

I developed my restaurant concept based on my customer experience; what would be the restaurant I would like to go, what would make me come back often, what do I want to eat, what do I want to drink? The menu has to change weekly based on fresh ingredients from the current season. I want to have a wine paired with every dish, I want to drink great basic good wines, but also some times great wines that seem inaccessible in most restaurants.

Over all I want to share good food, good wine and my passion.

A friend told me, “coming to AMOUR WINE BISTRO is like going to Paul’s house, it’s the same experience, but now I have to pay.” He did mean it in the best way, he is very happy to come here and pay.

2) What excites you most about Amour Wine Bistro?
I live a passion. We can create new menus, experience new flavors, choose great, fresh ingredients, develop dishes perfectly paired with exceptional wines and share that with customers. My greatest pleasure is guest satisfaction. We work very hard to make the full experience at Amour a memorable and affordable event. The smiles, the comments,and the thank you’s from our guests are really our daily excitement.

3) When you do have a chance to dine out on the town. where do you go?
The restaurant is taking most of my time, I have a hard time to find an evening to go out. I wish I could go out and spend a relaxing evening some where else. Before the restaurant, I always liked Julep’s or Bistro Bobette. But I like to cook on Sunday night for my dinner.

4) Tell us a little about your chef?
Chef Rob Hamlin is amazing. When I met him I knew he would be great, we spoke the same language: fresh ingredients, fresh menu, simple but flavorful dishes, French bistro style: fresh with great flavor!

His experience with Du Jour, where he was changing the menu weekly was exactly what I was looking for. The first time we met we both talked about dishes and ingredients with the same passion.

Chef Rob was one of the founders of Positive Vibe Cafe and went to work for a short time at the Community Kitchen Non-Profit Organization, where he was in charge of over 1200 meals a day (not the same experience at the Bistro!)

5) What makes the French dining experience different than the typical American experience?
The French Gastronomy has been honored by the UNESCO:  The gastronomic meal of the French

For the French, meals are very important. It’s a time to relax, to enjoy food, to enjoy a glass of wine, to enjoy the people around the table, to disconnect from the stress of the day. The French people take time for a meal, no rushing, it’s an important time to re-energize, eating good food, enjoying great flavors, good wine, good company.

6) Tell us what your ideal dining experience is like (location, menu, fellow diners, etc).
I am lucky to have many great dining experiences. Most of them were with my family, my friends, and most of them were in France. My ideal dining experience are many, some outstanding meals range from family meals that last 6 to 10 hours or from incredibly perfect dinners at 3 michelin stars restaurants, sharing a meal with people you love, it’s hard to choose, but why choose! I hope to have many more ideal meals in the future.

An ideal meal has to be shared with a few close friends and family, Create an occasion to celebrate so everybody is in a festive spirit; the table should be nicely set with table cloth, nice china and silverware, crystal glasses, elegant napkins, maybe a chandelier, flowers (details are important), an endless meal with 6-10 courses, an aperitif (champagne drink) beforehand with little hors d’oeuvres, 2-3 appetizers, a few amuse bouches, a fish, a meat, cheeses, a salad, fresh desserts, coffee, after dinner drinks. and small miniardises (desserts bites), of course it’s a slow pace and it should last few hours.

If there is any question about whether or not “foodies” make up a real subculture, one only had to head to the Paramount Theater in Charlottesville on Sunday to see a packed house for chef extraordinaire Eric Ripert and famed food author and television host Anthony Bourdain. This was one tough ticket. Tickets have been sold out for months. There was a growing wait list. Resale tickets on Craigslist and eBay were nowhere to be found. The only way to get one was to know people who know people. (No, I’m not giving away my secrets.)

Read More…

This dinner will be hosted by Amour’s owner Paul Heitz and will be prepared by the talented Chef Rob Hamlin. Heitz, who hails from Alsace, is excited to show the hospitality and cuisine that was afforded to him as a child in France. This meal will be different than some of the other meals in that it will not be served family style. Heitz assures me that a true Alsatian meal would involve a high level of service from the hosts. So as guests, we are to come and enjoy a pleasant dinner amongst friends.

The meal will consist of 3 courses along with 2 Amuse Bouche. The dinner will have an optional wine pairing that will include wines from the region. If wine is not your thing, the bar will be open.

The price of the meal with the pairings is $59 and without $44 (not including tax and tip). Reservations can be made through constant contact and payment will be handled on the day of the event.

A Holiday Dinner in Alsace-

• Where: Amour Wine Bistro (3129 West Cary Street)
• When: 7 Pm on December 4, 2011
• Cost: $59 with wine, $44 without

One such truck is the Lobster Roll Truck that was recommended by Tweeter @SarahOnTheHill, and I can’t thank her enough. This truck is sick. It’s lobster rolls at $15 a pop, but they are worth every penny. Rumor is that these boys ship fresh lobster down from Maine 3x a week. The freshness is evident in the roll. There are actually two types of roles- the Maine and the Connecticut. The Maine is the traditional roll where the lobster is mixed with mayo and spices. The Connecticut is lobster meat with drizzled drawn butter all over the top. Both rolls use the same base- a top split, buttered hot dog bun. They are rich, wonderful and decadent.

About this time last year, Giuseppe Scafidi announced that he had accepted a buyout offer for his share in Stuzzi, a Neapolitan pizzeria on Belmont Avenue, and was looking for new opportunities. For months, he kept his eye out for the right space to host his new venture. He is now happy to say that he has settled on a location, and Scafidi will be working to open his own place in early 2012.

Read More