Jeremy Pacheco of Lon's on His Guilty Pleasure and an Embarrassing Moment in the Kitchen

This is part two of my interview with Jeremy Pacheco, executive chef of Lon’s and the Hermosa Inn. If you missed part one, where Pacheco dished about Nobuo, craft beer and Pig & Pickle, read it here.

Something always found in your kitchen: Kosher salt, good peppercorns, olive oil, and good balsamic.

Something always found in your fridge: Cheese.

You’re relaxing on a night off. What are you drinking and eating?: After a long day/week of work, I love a great craft beer. My wife and I love to have wine-and-cheese night when we get time to ourselves — a good Sauvignon Blanc or Pinot, a few different cheeses, some prosciutto, and we’re all set.

And what are you listening to or watching?:
I’m addicted to the Black Keys right now and usually try to catch up on some of the shows on my DVR. Very into Grimm.

Describe the menu at Lon’s: Fresh, simple, flavorful, well-prepared, imaginative, and local whenever possible.

What’s great about the American food scene right now?: The focus on local product, the explosion of farmer’s markets and consumers starting to notice a difference in high quality, fresh product.

National/international chef you admire: There are many, but Daniel Boulud is at the top of the list. He’s created a successful empire with so many different concepts, and look at how many successful and talented chefs have gone through his kitchens.

Where do you get inspiration for new dishes?: I’m inspired by what’s in season from our local producers, reading cookbooks, and, as I mentioned, Art Culinaire helps with some ideas.

Advice you’d give an aspiring chef: Be patient. Your time will come. Nothing is handed to you in this business; you have to work for it and prove you deserve it.

Favorite thing to eat growing up: I ate a lot of fruit and still try to but don’t as much as I should. Schnepf’s Farm Peaches just came into season, and there’s nothing like grabbing one of their peaches, taking a bite, and having the juices run down your arm.

Your guilty pleasure: Cheese.

Most embarrassing thing that’s ever happened to you as a chef: I remember one of my German chefs tearing into me in the kitchen as a junior sous chef and having one of our longtime cooks turn to me and say, “Don’t cry, Pacheco, don’t cry.” Of course, I didn’t, but that is something that always sticks out.

Name a culinary mentor and explain what you learned from this person: Peter Hoefler was the chef I spoke of above. He taught me a lot and really pushed me forward in my career. But you take something different from every chef you work with whether good or bad.

Local chef you admire and why: Very happy to see how well Justin Beckett is doing right now and am looking forward to his new place.