Q&A with Chef Troy Guard
Denver may be a long way from the tropical shores of Hawaii, but the Mile High City’s cuisine scene has gotten a healthy dose of Pacific Rim flavors, thanks in large part to chef Troy Guard, who has headed up the kitchens at such popular eateries as Zengo, nine75 and Ocean. A native of Hawaii, Guard trained in Maui under famed fusion chef Roy Yamaguchi, before taking his talents to such far-flung locales as Singapore and New York City. He’ll be repping for the Denver restaurant world on May 14, when he and four other top Mile High chefs will travel to the acclaimed Beard House in New York City to prepare an exclusive Destination Denver Dinner for 75 attendees, including food critics, industry professionals and celebrity guests. Denver.org chatted with Troy while he prepared for both the Beard House event and the imminent opening of his own new Denver restaurant in the fall of 2008.
Denver.org: What’s great about being a chef in Denver?
Troy Guard: I love being a chef in Denver because of the people. There’s a great community that supports local chefs. I also like that the smallness of Denver compared to a bigger city makes everything much more personal.
Denver.org: How did you feel being chosen to represent Denver at the Beard House?
TG: I feel like it is a huge honor to cook at the prestigious James Beard House. James Beard is a real icon in the culinary world. I am going to make a seafood salad that represents spring, along with some homegrown local foods like trout, Pueblo Green Chiles and fresh Haystack Goat Cheese.
Denver.org: You’re known for using a lot of local ingredients in your dishes – why is this important to you? What ingredients does Colorado have that are better than anywhere else?
TG: I believe that it is our duty as chefs to use Colorado product as much as possible, it helps the community and shows support for the state we live in. As far as what is better, home grown is always better. I know we have some of the best lamb, peaches, cheese and more … it is a great place to be!
Denver.org: How would you describe your culinary style?
TG: My culinary style is personal – I like to make good food that people can relate to with a Continental flair.
Denver.org: What dish/recipe of yours is most representative of your style?
TG: A personal favorite dish of mine is steamed white fish with fresh vegetables and a bold vinaigrette, like ginger soy jalapeno.
Denver.org: Where did your passion for food come from?
TG: My passion came from living and working in Hawaii. We used a lot of local resources, like produce, meats, fish and fruits. I always enjoyed cooking as a kid, and both my parents were and still are great cooks. Food makes people happy.
Denver.org: When you’re out of the kitchen, what’s your favorite comfort food?
TG: Since the weather is cold right now, the perfect comfort food for me is a braised short rib with grilled mushroom potatoes and a killer braising liquid reduction. I also love buttermilk fried chicken!
Denver.org: What are some of your favorite places to eat in Denver?
TG: I like Dalat, which is a Vietnamese restaurant on Federal. It’s got great flavors, it’s clean and fresh and the staff is great! I love the Lemongrass BBQ pork and you can make your own wraps right there at your table. I also enjoy visiting the local places that my chef friends work at. They always make some great dishes!