Chef’s Corner: Chris Huey

. March 31, 2018.
In conversation with Chris Hey, Chef at Brecon Grille & Pub
In conversation with Chris Hey, Chef at Brecon Grille & Pub

An onomastic homage to Saline’s Welsh sister city, Brecon Grille & Pub (101 W Michigan Ave, Saline) showcases its robust Michigan-brewed beer selection alongside thoughtfully executed kitchen specialties including Deep Fried Brussel Sprouts with diced bacon and Bleu cheese Balsamic, House Braised Corned Michigan Beef Reuben with slaw (or sauerkraut), Swiss cheese on swirled rye and from-scratch “fancy” sauce, or the ever-classic Fish & Chips.

Brecon Grille Chef Chris Huey shares his all-time favorite meal, and go-to spots for a night out, summing up his culinary approach in a single word.

What’s your go-to local grocery store when cooking at home? Tsai Grocery (on Oak Valley Dr. in Ann Arbor) and the Ann Arbor Farmers Market.

Where do you go for a night out? I like to head to Detroit to see my chef brothers and sisters doing their thing. I frequent Chartreuse and Selden Standard. Here in town, I head to Tomukun.

What metaphor would you use to describe your cuisine? Fusion. I was trained in French technique, but I like to fuse different regions of the world, mainly Asia, into my food.

Describe the moment you decided to become a chef.
I knew before I was 10 years old. Family meal was extremely important in my house and I fell in love with the idea of scratch-cooking and dining with the ones you love. That love inspired me to become a chef so I could provide those experiences for others.

What’s your earliest memory of cooking? Cleaning vegetables with my mom for family meal every day after school. I would stand on a crate so I could be tall enough.

Aside from your own restaurant, which eatery is your favorite in Washtenaw county? What do you love about it? Tomukun for sure! I love their noodles and great broths. They do an exceptional job of consistently delivering great food.

What would you choose as your last meal on Earth?
A short tasting menu consisting of lots of sushi, lots of caviar, a bowl of pho, and finishing with some rich French dishes like sweetbreads, langoustines and such. All paired with beer, of course.

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