Excellence - The Only Way to Win - Eats and Treats by Tania Rebello

TDT | Manama                      

The Daily Tribune – www.newsofbahrain.com   

Eight years ago, a culinary genius known to accept nothing short of excellence made his way from his hometown Philadelphia, USA all the way to the sunny island of Bahrain with a challenge to wow eager diners with stunning gastronomic creations.

And oh, did he succeed!

I had the privilege of interviewing Chef Brian Becher- Executive Chef and the pillar of CUT by Wolfgang Puck, re/ASIAN Cuisine, CUT Lounge and Blue Moon Lounge at the Four Seasons Hotel, Bahrain Bay.

With a steady stream of well  - deserved awards and accolades, chef Brian is one of the most successful and influential chefs.

Unsurprisingly and quite recently, CUT by Wolfgang Puck grabbed a coveted spot among the 50 best restaurants in the MENA region.

You will often find a highly charismatic chef Brian striking passionate conversations about food and life with excited guests as they savour their meals.

A young Brian observed his grandmother cook delicious meals that were then enjoyed together as a family.

This was his stepping stone into the culinary world. Read on to know more about his exciting journey and a bit more about him.

When did you begin your career as a chef, and when did you start your journey with Wolfgang Puck?

I started short - order cooking at age 13.

I was making pizzas and sandwiches at local places in Philadelphia.

I did not begin taking my career seriously until I was working at a high-end Country Club in Virginia.

Right around that time, Wolfgang opened his first East Coast Restaurant – Wolfgang Puck American Grille at Borgata Hotel Casino & Spa in Atlantic City, New Jersey.

I knew I wanted to work for Wolfgang, so in May of 2007, I took a demotion and a pay cut to take an entry-level position at that restaurant. The rest is history.

What is the most exciting part of your job ?

Knives & Fire. I like to tell my nephews that my job is playing with all the things my sister tells them not to touch.

Can you tell us about your most memorable moment as a chef?

Cooking at the James Beard Awards in 2010.

In the US, the James Beard awards are much more important than Michelin.

I was a sous chef then, and Wolfgang had a few of us from American Grille to cook as he was being recognised for a lifetime achievement award.

I got to meet Daniel Boulud, Michael Symon, Thomas Keller and all the big-name chefs at the time.

It was such a magical experience for me.

What is your favourite comfort meal?

A good breakfast sandwich always makes me feel comfortable at any time of the day.

Eggs, bacon, and cheese on an Everything Bagel or an Onion Roll. Super simple and satisfying. 

What exciting trends do you see emerging in the culinary world that you would like to /or have already adopted into your cooking?

I am so happy to see the focus returning to flavour and away from photogenic and over-styled food.

I would say that I never got away from flavour being the focus, and one dish that exemplifies that is our Crispy Whole Fish at re/ ASIAN Cuisine.

It is a whole black bass stuffed with Lo Mai (sticky rice).

We break the fish up tableside, at which point it becomes the most satisfying plate of fish and rice that is so simple and so good.

Describe one of your signature creations that has been particularly successful at CUT or re/ Asian Cuisine over the years.

That is easy- My Philadelphia Cheesesteak. Sharing this piece of my food culture with Bahrain has been so rewarding.

According to you, what draws customers to CUT and re/Asian Cuisine?

One word: Hospitality.

We have a team in each restaurant that genuinely enjoys interacting with our guests, and that level of sincere engagement is truly unique here in Bahrain.

How do you spend your free time?

I enjoy working on my own cars, listening to music, and spending time with my friends (who mean more to me than they will ever know).

What exciting surprises will guests experience at this year’s Formula 1 parties?

We have A5 Japanese Wagyu Briskets that we will be cooking over live fire!