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Chef Chat - Andy Husbands

IT TAKES A LOT TO RUN A SUCCESSFUL restaurant - let alone two! But Andy Husbands – owner of Tremont 647 and Sister Sorel (named for his younger sister) - is no ordinary award-winning “As seen on TV” chef! Since starting as a donut baker while in high school, the Seattle native has gone from Cambridge’s famed East Coast Grill to a series of West Coast venues (by motorcycle, no less!). Wherever he goes, Husband’s sense of adventure goes along with him, and nowhere is this more evident than in his kitchen, where he combines locally-grown goods with international flavor and flair. From his many “signature” dishes, such as Tibetan momo dumplings, Andy’s “180” ribs (named for the perfect score in a barbecue competition), and his trend-setting blue cheese-infused tater tots to whatever he came up with this morning, Husbands’ ever-evolving menu has enough comfortably creative standards to please the more traditional diner and enough variety to tickle his many devoted regulars. When not in the kitchen, Husbands can be found on his beloved bike and donating time, talent and thousands of dollars to many charities and community organizations. Having recently celebrated 15 years on Tremont Street, Husbands continues to reach out with food, funds and an always fresh sense of fun.
Dirty Water News:
How did you get into cooking?
Andy Husbands:
When I was in fourth grade, I hade to do a “how-to” demo and I did how to make donuts. It was something I always really enjoyed- I found it easy and relaxing for me. When I was at 14, I started at a bakery. My only jobs ever were at restaurants and bakeries.
DWN:
Where was your first professional kitchen experience?
AH:
What I would consider my first cooking job was at The Pillar House in 1987. I made salads and intermezzos and desserts. It was pretty cool! What was great about it was that my chef, Alan Gibson, took me under his wing and prepared me for culinary school.
DWN:
What is your favorite dish to prepare?
AH:
I get asked this all the time! My favorite thing to do is to cook what I feel like. Right now, it is braises, but I go lighter in the summer. There is a philosophy of big flavors here. I like to interact with what is available and create my style out of that.
DWN:
What is the best part of your job?
AH;
Being creative. It is so rewarding and fun to fool around with ingredients and come up with fun new things and see people enjoy them. It is a fun, cool process!
DWN:
Who is your favorite chef in Boston?
AH:
I’m gonna’ say Gordon Hamersley. I’m a huge fan! I’ve done tons of charity events with him. He is such a technician- he is so precise and good at what he does it is so impressive.
DWN:
What do you usually make for yourself at home?
AH:
I’ve been eating a lot of quinoa lately- like quinoa and beans and fresh corn quinoa (Ed. note: a fabulous side dish at the restaurant that came form Husband’s home kitchen). Anything I can do with quinoa, I love it!
DWN:
If you could dine with any three people, who would they be?
AH:
I would do Kurt Cobain, Rick Bayless…and maybe JFK just for fun. I always like to put people together that don’t always know each other just so they can have a wild conversation. I am fascinated by music, history and food- so that covers my three favorite things
more info
Tremont 647/Sister Sorel
647 Tremont Street
Boston, MA 021118
617 266 4600
www.tremont647.com