Most chefs find inspiration from their own culinary traditions, and those flavors continue to make a mark throughout their careers. Today’s guest is Chef Shamil Velázquez from Delaney Oyster House. Velázquez grew up learning how to cook with his family from a very young age in Puerto Rico. He was surrounded by the cornucopia of flavors that make up Puerto Rican cuisine, and always had a natural inclination to cook with the ingredients that grew around him. A graduate of the Culinary Institute of America, he brings his professional training and passion for food to the menu of this seafood-focused Charleston, SC restaurant. You’ll hear about his early cooking influences, his take on farm-to-table trends, and where he finds inspiration to keep his menu fresh and innovative.
What we covered in this episode
- The combination of influences that make up Puerto Rican cuisine (2:20)
- A surprising comfort food favorite loved throughout Puerto Rico (4:15)
- One family recipe that’s represented on the menu at Delaney Oyster House (6:44)
- How Shamil’s determination finally got him into culinary school (10:03)
- To school, or not to school? (12:44)
- What Chef’s look for in a resume (14:40)
- Why “farm to table” should transcend the trend (17:18)
- Cultivating relationships with local growers (19:24)
- The dish that got him the job at Delaney Oyster House (22:02)
- Their number one selling dish (24:42)
- Where he finds inspiration for new dishes and ideas (26:03)
- A lesson in Puerto Rican hot sauces (29:19)
- The difference in culinary styles from Napa Valley to the South (31:54)
- A Shamil Velázquez-style dish to try at home (33:52)
- Your expertly curated food tour of Charleston (37:41)
- Series of rapid-fire questions.
- Link to the podcast episode on Apple Podcast