Chef Talk: Joseph Humphrey

What are some fond childhood memories you have about food?

My passion for food came from my father. He was always finding the really good places to eat in any town. I think that turned me on to thinking of food as a passion.

Where did your professional culinary career begin?

I started working in restaurants in Florida when I was 15. I didn’t go to culinary school but toward the end of college at Florida State I realized that I wanted to be in the kitchen. My first move was to New Orleans, which was my first big-time restaurant experience, and then I moved to San Francisco, which is where the foundation was laid.

Who were your mentors when you were first starting out?

George Marone taught me how to really taste food and how to create dishes that are balanced. Working with William Serrano taught me about work ethics and the drive to be in the kitchen all day, every day. Then with Michael Mina, I learned about the financial side.

What keeps you going?

Being able to be creative and cook every day. It drives me nuts when I can’t. And the relationships that I have built with the farmers, fishermen and ranchers over the years.

Where do you find your inspiration?

From the ingredients themselves, being able to be creative with and to do justice to the products.

When are you happiest?

At 8 p.m. when we have a full dining room, when things are just running like clockwork. That’s about as good as it gets.

Do you have any cookbooks that you get inspiration from, which you can’t live without?

The Chez Panisse and Joël Robuchon cookbooks. Whenever I get stuck those are the books I flip through.

How would you like to see the local dining scene evolve?

Here in the Napa Valley I would love to see more diversity ... We don’t have a lot of ethnic restaurants.

What are your favorite restaurants to eat at?

Casual, low-key places where I can take it easy and just be fed, or little out-of-the-way places where I can hide in a corner and where I can’t see the kitchen.

What is your food philosophy?

Pure. Authentic. Sincere. Flavorful.

Do you like what you read? Subscribe to Solano Magazine »