An Interview with Chef AJ Voytko of Chive Restaurant
by Melanie Jennings
copyright 2003 All Rights Reserved

Read Melanie Jennings's Review of Chive Restaurant

How did someone from Wyoming end up at the Portland campus of Le Cordon Bleu?
I always loved cooking. It was something I had to learn when I got out on my own, but then it became a passion I followed. Culinary school shapes you. You get out of it what you put in. There are all kinds of things you can do–from restaurant management to cooking–and you get to figure out what exactly you most want to do. For me, my calling was being a chef.

You were selected as a rising star by the James Beard Foundation earlier this year. What was it like to cook there?
It was an honor. When I worked at Sundance, some of the chefs there had been invited. Always in the back of my mind I thought that cooking at the James Beard house was something I would love to do, if I ever could. When I was asked, I was just really honored. When you’re actually there and cooking you aren’t thinking about how many famous and influential cooks have been there cooking in same kitchen. It wasn’t until the end of the night when I was all finished that I sat down and it hit me.

What do you think of the food scene in San Diego?
I think a lot of good things are starting to happen. San Diego is really starting to blossom. You’re seeing people get away from the old architectural plates and moving to a more natural, more homey style that is also hip and clean at the same time. People are embracing organic and sustainable farming and rejecting genetically-modified products. At Chive we feature seasonal and regional food. I think some of the best chefs we have in San Diego are Trey Foshee, whom I used to work with at George’s, Michael Stebner of Nine-Ten, and Jeff Jackson of A.R. Valentien. There are many others too.

Do San Diegans appreciate what you’re doing at Chive?
It’s growing. With our location a little bit off the beaten path of the Gaslamp, we’re in a unique place. People seek us out and seem to know about us and appreciate what we’re doing, which is great. We’re looking forward to the ballpark opening because that will hopefully provide us even more customers. Although, I’m personally not looking forward to more traffic downtown!

What was the inspiration for the lamb loin, your signature dish?
It was one of those things that pops up when I want to run with a theme–this time, North African. I had done the harissa gnocchi as an appetizer. I wanted to put the spicy-sweet-exotic of the harissa gnocchi and the dates with something familiar like lamb. The flavors are simple, yet there’s a bit of a layered flavors effect as well.

Chive Restaurant is located at 558 Fourth Ave. San Diego, CA 92101

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