Q&A with SammyD

In conversation with Sam DeMarco, Executive Chef at Wyers Bar & Restaurant, House Bar and Miss Louisa Coffee & Beignets in the new Kimpton De Witt Hotel in Amsterdam (opening in May 2017). For this job, SammyD moved from the US to Amsterdam. His goal? Becoming the smallest chef of Amsterdam with the biggest flavours.

Which food trend should we put an end to immediately?
Argentine steakhouses popping up all over the city. There are some good ones that execute this craft perfectly. Salmuera, for example—I love that place.

Most memorable dining experience?
I’ve had amazing dining experiences all over the world, but recently a friend from Las Vegas took me to dinner at Bord’Eau. It was an incredible experience from start to finish.

Favourite drink?
Beer, preferably triple beer such as Karmelite and Oedipus Thai Thai.

Essential kitchen gadget?
Gray Kunz spoons. They’re the perfect size for plating a dish. I got Gray Kunz’s own spoon before it became so popular. I cooked at The Penininsula Hotel in New York City for five years, and he gave me two spoons.

What would you never eat again?
Kiwi. Because I’m extremely allergic to it.

Which country is your favourite when it comes to food?
Spain. Simple food, excellent product quality, and every level of food is good. I also love tapas-style dining.

This was a revolutionary cookbook when it came out and inspired me greatly as a chef at the time.

What should everyone try at least once?
My lollipop chicken wings. Wings are great because they’re part of my past. I got a lot of attention from other chefs when I started making them in 1994 at my restaurant FIRST in New York City.

What is the best supermarket product?
All cheeses and dairy products; they’re fresh and always available.

What’s still on your food wish list?
A lunch with Ferran Adrià of El Bulli to talk to him about food.

Which cookbook should everyone have on their shelf?
Jean-Louis: Cooking with the Seasons. This was a revolutionary cookbook when it came out and inspired me greatly as a chef at the time.

What do you like to make at home when you want to eat quickly and well?
Pasta aglio et olio. Garlic, red pepper flakes, parsley and some freshly grated Parmigiano Reggiano.

Which dish do you have no self-control around?
My lollipop chicken wings. The spicy hot sauce…