FEATURED CHEF

English Renshaw from La Bodega

Posted: 5/1/2009

BIO:
Chef English Renshaw remembers helping his mother in the kitchen by age four. During his early teens, he worked as a dishwasher and helped in the kitchen at The Corner Restaurant in Westport. By age 18, Renshaw was doing night prep work, baking, and a little bit of everything else at Chubby’s On Broadway. He then spent 5 ½ years working in the kitchen at Morton’s Steakhouse. While there Renshaw met T.J. Barnes who he later followed to La Bodega, where he began working in January. “I just love food,” Renshaw says. “I love to eat so much, and I love to try all new foods.” At home he cooks a variety of different cuisines, including Spanish, Italian and sushi.

PHILOSOPHY:
Renshaw says that with plenty of tapas offerings at La Bodega, his culinary focus is on ‘the food of love’ and ‘small plates – big flavor.’ He also likes to use ingredients that are seasonal, fresh, readily available, and the right price, whether he’s cooking at the restaurant or for family and friends.

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.