Keith Luce Executive Chef at the Herbfarm

at the Herbfarm



You've trained extensively at renowned places in New York, from the Rainbow Room, Le Cirque, and La C䝈te Basque, to Michelin-starred restaurants in France and Italy, before working at additional outstanding establishments. Which restaurant or chef did you learn the most from?

Quite honestly, the older I get, the more I realize that I have learned a tremendous amount from all of my chefs. The greatest lessons I learned were those of flavor, seasonality and the love and honesty in food... I learned from my family on our farm. My mother and grandfather were incredible cooks, and they had the best ingredients anyone could ever ask for; they were in our back "yard" (the farm). The lesson I learned in restaurants from my chef/mentors was technique. I'm blessed to have both.

What are a couple of the lessons learned?

First and foremost, it's about the ingredients. Secondly, it's about the details. Lastly, you must find joy in all you do. Without the joy, there always seems to be some missing element in the food. I guess that's why there is no food better than mom's or grandma's!

As sous chef to the President of the United States during the first Clinton administration, what did you prepare most while in the White House?

I really can't pinpoint any one thing. Honestly, the media beat up on the family, but they really had a tremendous and sophisticated palate; much of what is said now about what the Obama administration is doing with gardens and local cuisine was done while I was there. I can tell you that there are many moving parts at play, and like it or not, there are even politics in the food. I question whether the "fishbowl" of the Executive Residence is ever the place where we may address the important issues related to food, sustainability, nutrition, etc.

What do you enjoy most about your profession?

Every day is a new and exciting challenge. As you progress in the craft/profession/art, whatever you choose to call it, you are challenged to solve new puzzles. The catch is that unlike other fields, there is an immediacy to what is being produced. You are at the mercy of many serious economic, time and planning challenges. If there is one flaw in planning or technique, a major collapse is possible. It is a real rush.

What is your least favorite aspect about being a chef?

Sometimes it is the stress of the reality from the answer to the last question. Seriously, it is the time away from the ones you love. You must sacrifice so much of your time in this industry. Sadly, it often means you cut your time with the most important people in your life to make it all happen.

What process occurs when you are trying to decide on a theme for a menu at The Herbfarm? Where does your inspiration come from when doing so?

Whenever I write a menu I begin with a brainstorm session. I sit in a quiet place to shut off from any external noise, etc. (at least as much as possible). I write a menu, using the palate of ingredients available to me... in broad terms, trying to taste it and envision it. I then refine and edit trying to make the experience complete, and taking into account wine pairings. The inspiration always comes from the ingredients and season.

What do you like to prepare most in the kitchen? Why?

I truly don't have any favorites at this point in my career. I enjoy working with all ingredients and techniques because as I immerse myself within the product and technique, I find that I discover new perceptions of ingredients and find new ways to be more efficient.

What is your personal favorite dish? Is it something you like to cook or something you like cooked for you?

Pho, caviar, any seafood and egg dishes done well. It is a true pleasure to have food prepared well for me, but I also love to do it myself.

Do you ever get tired of cooking?

Cooking meals for up to 300 people sometimes can be exhausting, so in that aspect, yes! But creating new dishes and cooking for family and friends, never! Those to me are some of the best things in life.

What is a guilty pleasure of yours?

Top Pot apple fritters and a Dick's cheeseburger. They're both strangely addictive!

Do you have a favorite fast food restaurant? If so, where and what do you order?

Around here, Dick's. I order a cheeseburger with fries and a chocolate shake. If I'm back on the East Coast, it's Chick-fil-A.

What is your motto or some advice that you live by?

Give all of yourself, be present and realize that there is no such thing as impossible.

Seattle Chefs on Seattle Ave