Flavors Unknown

How to Eat Local with Style in a Neo Bistro, with Matt Conroy

Chef Matt Conroy

In today’s episode, I talk to Matt Conroy, chef and partner at “neo bistro” Lutèce in Georgetown, Washington D.C. Previously of Michelin-starred Mexican restaurant Oxomoco in Brooklyn, he’s taken what he knows about Mexican food to this revamped French-inspired concept.
You’ll hear his unique take on what connects these two worldly cuisines, and how both styles influence the menu and his creative process. He defines the modern concept of a neo bistro, shares his journey to becoming a chef, what inspires his menu, and the importance of always staying curious in the kitchen.

What you'll learn with chef Matt Conroy

The definition of a “neo-bistro” (3:11)
How he creates French traditions with a modern twist (4:44)
The variety of influences you’ll find at Lutèce (5:45)
Chef Matt Conroy's process for coming up with a new dish (7:20)
Transforming comforting classics into modern dishes (8:24)
Chef Matt Conroy's collaborative process (9:35)
Why foundation should come before creativity (11:56)
How Matt Conroy built technique without going to culinary school (13:13)
The importance of curiosity in the kitchen (14:02)
Why he became a chef (15:18)
Influences that made him pursue the culinary profession (16:32)
Tips for aspiring restaurant owners (19:13)
Why the kitchen should always take the time to sit down and eat their food (20:35)
The challenges of researching Mexican food versus French food (22:24)
Similarities and differences in Mexican and French cooking (24:33)
Chef Matt Conroy newest passion and how it’s driving his travel plans (26:37)
The tradition of Birth Year Wine (27:30)
How we got interested in natural wine (29:03)
The best way to start exploring natural wines (30:33)
Recipes to try at home (32:10)
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

Links to other episodes in the DMV area

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee

Links to most downloaded episodes (click on any picture to listen to the episode)

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I really think the technique is the most important part. I've been to restaurants where he cuisine is very creative, but not enjoyable because the foundation part of it is missing. 

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No one's gonna hold your hand to show you every little thing in the kitchen. You have to put in the time and want to learn and ask questions. If you're a cook, and you're not asking questions in the kitchen, you're missing out on a big percentage of knowledge there. 

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Opening a restaurant is stressful, there's no way around it. You can prepare as much as you possibly can and have many checklists, but there's going to be things on opening night that are not going to go the way you thought.

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If I'm sourcing organic vegetables, well why should the wine we pour in the restaurant not kind of follow this same point?

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