Preparedness, research, and passion are Chef Macku's poison. His dishes are creative, innovative, and most importantly delicious! Restaurant Report sat down with Chef Macku to find out what the hype is all about!
We talk with Matt about the challenge of transitioning from executive chef to chef/owner, the developments effecting the Long Island restaurant scene, the dilemma of inheriting a restaurant's name and the draw of Manhattan.
"I believe in buying the best ingredients possible, and that means having my seafood delivered daily by Federal Express from New York, or wherever. It's more expensive, but it's all about quality."
Our first column on the subject of restaurant relationships took us to Tulsa, Oklahoma and the husband and wife proprietor chefs of the popular, and very successful Polo Grill.
