4

Chef Chat: Brian Feirstein, Eddie V's Prime Seafood

^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

For Brian Feirstein, executive chef of  Eddie V's Prime Seafood in Scottsdale, making an impact on the customers goes beyond the kitchen. The Arizona native makes it a point to get to know his customers on a first-name basis and crafts unique dishes based on dietary needs--more than what you'd expect from a chain restaurant chef.

"It's cooking, but the restaurant is more about the connection," Feirstein says.

The former pre-med student, who dropped out of University of Arizona to attend the Le Cordon Bleu College of Culinary Arts (formerly the Scottsdale Culinary Institute), has been at Eddie V's for 5 years. He says he's always loved cooking, and before he came to Eddie V's, he worked in Philadelphia at Italian and French restaurants.

He hopes to one day attain an upper-level management position or own a restaurant, but for now, he's excited to make customers happy both inside and outside the kitchen. He let us in on his philosophies as a chef.

What's your earliest memory with food? My earliest memory is watching Julia Child and cooking French onion soup when I was 5 or 6 years old.

What's your favorite type of cuisine? It depends on the situation. Anything new. I like a lot of the Asian food and culture. They treat things with respect. Japan is high on my list to travel to. Seafood is fun to work with because in Arizona, there's not a lot of seafood restaurants.

What's your least favorite food? American cheese.

What are the biggest mistakes cooks make? Over-cooking and over-seasoning.

What are your tips for at-home cooks? Get kosher salt or a coarse grain of sea salt so you can see how much you're throwing on the food. When you think something's overcooked, it's probably done.

What are your three favorite ingredients to purchase? A good bottle of olive oil, kosher salt and what's fresh.

What five words would describe you as a chef? Passionate, fair, enthusiastic, dedicated, hard-working.

Do you have any rules in your kitchen? Cut the tops off of boxes. If you take something out, put it back.

What stands out about the Valley's dining scene? It's definitley up-and-coming. It seems like there's a lot more chef-inspired cuisines.

What's lacking in the Valley's dining scene? People's willingness to try new things. People should be more open.

What's the weirdest request you've ever received? Butterflying a steak medium rare. People asking for things that aren't on the menu--someone asked me to make a manicotti, and we are a seafood restaurant.

How do your studies as a pre-med student affect you in the kitchen? Cooking is science, so if you have a decent understanding of science, you have a decent understanding of cooking.

What's your favorite dish your restaurant serves? Tuna tartare. It's got really good flavors and an interesting presentation.

Check back on Chow Bella tomorrow for a recipe of Eddie V's crab cakes.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.