Q & A with Eric Hara

It takes courage to step into a sinking kitchen, but  Eric Hara plunged into The Oak Room at the Plaza after the departure of Joel Antunes.  He’s certainly qualified for the task.  He began experimenting with souffles at the age of sixteen and worked under Michel Richard at Citronelle in Santa Barbara.

By age twenty-six, Chef Hara was already running the kitchen at Chez Josephine.  Soon after, he built a lasting relationship with David Burke at both David Burke Townhouse and Fishtail and then went onto accept the “Rising Star Chef of 2007,” award. 

At The Oak Room, Eric Hara’s created a modern, accessible menu, including a Fry Bar with a variety of unique toppings.  He’s also brought over his signature PB&J foie gras from David Burke Townhouse.

Single/Married/Divorced?
Married with a 2 ½ year old son, Jaden.

What did you want to be when you grew up?
When I was really young, I wanted to skateboard professionally.

What was your first job in food?  What did you learn?
Michel Richard.  I learned the fundamentals and the discipline of the kitchen.

You first experimented with cooking at age 16.  What were some of your creations?
I used to play with everything – chocolate soufflés, stir frys, butchered meat, etc.

The Oak Room received many negative reviews while under Chef Joel Antunes.  Were you intimidated by the prospect of having to revive this New York institution?  
I was intimidated and nervous, but I like a challenge and I felt that The Oak Room had so much potential that it would turn out well.

Your bar menu at the Oak Room features a variety of playful dishes – where did you come up with the idea for a Fry Bar?  Is the Oak Room hoping to attract a younger audience these days?   Is the playful nature of your cooking now inspired by what you learned at Fishtail?
The Fry Bar idea actually came from my love of Nachos – with the layering of tastes I figured fries would be even better.  We would like to attract a more local New York audience to The Oak Room regardless of age.  I spent three years at davidburke & donatella and opened Fishtail by David Burke so David was a definite influence.

What was it like working with noted Chef Michel Richard at Citronelle at the Santa Barbara Inn Hotel?
It was great, especially for a young, aspiring chef. He is a brilliant chef and very creative, too.

You were only twenty-six when you became the executive chef at Chez Josephine?  Did that responsibility force you to grow up quickly in the kitchen?
Well, I had been a chef for a few years already, but not in New York. So it was a real eye opener into what New York expects and appreciates.

You were named a “Rising Star Chef” in 2007.  How has that title impacted your work since then?

I don’t think it has really impacted me, but the recognition was much appreciated and, of course, it gave me a sense of accomplishment.  Especially in New York which has a very competitive dining scene.

How is the Oak Room doing since you’ve moved into the kitchen? 

Business is picking up.  People are really responding to the new menu and we’re getting great feedback.

 

Which culinary trends do you embrace?
Some technology – cryovac, sous vide, but I like to use those trends with classic technique so you really don’t notice it.

Which culinary trends do you wish would just die already?
I don’t necessarily wish that any trend would die – I just try not to fall into them!

What is your favorite dish on the menu at The Oak Room?
Pancetta wrapped scallop with quail yolk ravioli. And the “PB&J” foie gras.

What is your least favorite (and yes, you must pick one)?
Dover Sole – just because it’s a dish that has to be prepared simply, so there are no bells or whistles – less room for a creative twist.

When you’re not working, where do you like to go out to eat?
Aureole, Wongo & Florencio 13.

Any new projects on the horizon?  Spill the beans…

Yes, there are.  But I really can’t speak about them just yet… stay tuned!