Pro Tips at Home
Three acclaimed chefs — Hugh Acheson in Athens, Georgia; Carlo Lamagna in Portland, Oregon; and Alex Lee in Old Westbury, New York — share their best tips for turning out restaurant-worthy meals in your own kitchen. Now, it’s time to put all those new ideas to work!
Alex Lee
On Seasoning and Cooking Steak
Alex Lee is a chef’s chef. You might not know his name, but he’s revered and respected by some of the most talented chefs in the world. He moved on from celebrated kitchens to spend time with family and raise his beloved garden.
NAME: Alex Lee
CITY: Old Westbury, NY
RESTAURANTS: Alpine Country Club
ACCOLADES: Two-time James Beard Award nominee
Best Chef: New York City, 4-star NY Times rating for Restaurant Daniel
KNOWN FOR: A jaw-dropping breadth of experience, from training with Alain Ducasse in Monte Carlo to Executive Chef at Daniel Boulud’s namesake restaurant in NYC. Known for his encyclopedic knowledge of heirloom fruit and vegetable varieties.
"The more beautiful the ingredient, the less you have to do with it. Once you've had Snake River Farms steaks, you don't go back to anything else. I love the fact you can put salt and pepper on this steak, kiss it on the grill for another layer of flavor, and it's delicious. There are a lot of different ways to cook a steak but pan-seared on cast iron may be the best."
-Alex Lee
Hugh Acheson
On the Freshest Side Side Dish
Hugh Acheson has a knack for transforming traditional favorites for modern palates. His culinary style melds the beauty of the South with the flavors of Europe, all based on a love of food that’s simple, pure and disciplined.
NAME: Hugh Acheson
CITY: Atlanta, GA
RESTAURANTS: 5&10, Empire State South, By George
ACCOLADES: James Beard Award Best Chef: Southeast 2012, Best Cookbook “A New Turn in the South” 2012
KNOWN FOR: A fresh approach to Southern food.
"Peas and carrots have a synergy with beef, but harnessing them as fresh, crisp elements to pair with steak is a more modern take,” he says. “Cooking the steak is a breeze; just make sure you rest it well. This is not rocket science, rather just a reframing of a classic."
-Hugh Acheson
Carlo Lamagna
On Finishing a Steak
Carlo knows a thing or two about balancing richness with acid — a culinary feat he performs to accent the flavors of his Filipino heritage. At home, he says, the key is to experiment.
NAME: Carlo Lamagna
CITY: Portland, OR
RESTAURANTS: Magna Kusina
ACCOLADES: James Beard Award Finalist Chef: Northwest and Pacific 2022, Food & Wine Best New Chef 2021
KNOWN FOR: Freshly inventive takes on traditional dishes.
"A Snake River Farms steak has amazing meaty flavor on its own, so you don’t need to add much,” he says. “To experiment, try adding a touch of acid — vinaigrette, citrus, or vinegar to balance the richness of the steak. I like adding fresh herbs for a pop of brightness. At the restaurant, we serve steak with a coconut vinaigrette and grilled-cilantro-scallion relish seasoned with lime juice and fish sauce.”
-Carlo Lamagna
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