Chef of L.A. Hotspot Animal Reveals The Best Cooking Advice He's Ever Gotten
The Los Angeles food scene is at the top of its game, and Chefs Jon Shook & Vinny Dotolo may have a little something to do with that. The duo owns seafood spot Son of a Gun, the James Beard Award-winning Animal, and the aptly named pizza & pasta joint, Jon & Vinny's, and they're are also involved in three restaurants with Chef Ludo Lefebvre: Trois Mec, Petit Trois, and Trois Familia. And if that's not enough, the pair have their own full-service catering company, Carmelized Productions. These guys are seriously busy.
We recently got to chat with Shook at the 7th Annual Los Angeles Food & Wine Festival, where the chef was single-handedly cooking up pizzas for hundreds of hungry patrons. As big fans of his restaurants ourselves (Kendall Jenner and Gwyneth Paltrow are, too), we wanted to know the best advice he's every gotten that's shaped his career and kept our tummies full and happy over the years.
VIDEO: For Chefs Jon Shook and Vinny Dotolo, Los Angeles is A City of Muses
"I’ve gotten a lot of great advice," he told InStyle. "So if you can only imagine, it’s hard to nail just one. But I think the one that always kind of resonates with me and I think has really impacted my career is going out to eat.
Chef Michelle Bernstein told me and Vinny [Dotolo] when we were young kids in culinary school that one of the most important things you can do as a chef is go out to eat and experience food as a customer. I think it’s really helped my career and I still love going out to eat now." Any excuse to eat more sounds good to us!