EHC: What does Deep Summer taste like to you?
YR: When I lived in the south it was the introduction of the fall- the harvest of more hearty vegetables like kale, squash, greens and root vegetables. It’s comfort – it’s rich. You know that winter is right around the corner.
EHC: Have you got any specific food memories associated with deep September or Early Autumn?
YR: The first time I tasted collard greens I was working as a line cook at Interim under Jackson Kramer. I just remember the acidity, saltiness from the pork, and the earthy flavors from the greens. I didn’t know something so simple could have such great flavors.
EHC: Let’s talk a little about your background – How does your past influence your approach to food?
YR: Most of the cuisine I’m inspired by right now stems from my childhood. I’ve been getting more in tune with what I was exposed to growing up, which was Mexican cuisine – Recently I have been traveling a lot to Mexico and exploring different types of cuisine within the different regions. The flavors can be so complex with layers of flavor. Since I started my culinary career in Memphis…I feel that I’m in a unique position as I blend a lot of Southern and Latin influences together.
EHC: You’ve got some pretty cool projects under your belt with EnjoyAM, Ace Hotels, and most recently with Drift; How do these projects reflect who you are as a not only a chef but also as a person and a creative?
YR: I oversee the culinary program at Drift Hotels for various properties: Drift San Jose del Cabo, Drift Palm Springs, and soon Drift Nashville. We are a pretty new brand and slowly expanding.
Most of the cuisine at Maleza (at the Palm Springs property) is rooted in Baja Mexico, which is our original location. Others offer a more refined Mexican Cuisine where we explore different techniques from different regions within Mexico. It’s all about thinking outside the box when it comes to what we are putting on the plate – We are always educating ourselves and pushing the team to think from a different perspective.
All of the current Drift properties have different types of concepts, so it keeps me on my toes when developing menus. For instance, our Baja location is more coastal Mexican and Drift Palm Springs is upscale Mexican and pulls from different regions within Mexico. Drift Nashville is going to be European Spanish cuisine. There is a lot of research and development that goes into creating those menus.
EHC: We can’t wait to host you back in Memphis for our Dinner Series no. 4 event, is there a specific dish that you’re particularly excited about?
YR: The Pork Coloradito- It’s an interpretation of a dish my mom would make for me as a kid. This whole dish blends southern and latin elements throughout- From the masa grits and okra to the rich and spicy pork molé.
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