Meet Chef Chris Grare - Interview with Lily & Bloom's Chef Chris Grare

We were delighted to interview Chris Grare, a new chef at Lily & Bloom. Lily & Bloom is a contemporary American kitchen in Hong Kong, which is known for cooking classic American dishes with a subtle European touch. Chef Chris reveals their secrets, and a bit about himself too.

 

Hi Chris, nice to meet you! So, tell us a bit about yourself? How long have you been living here in Hong Kong?

I was born and raised in Central, New Jersey. After high school, I ended up in North Carolina for college. I then worked in New York City for a little over two years before moving to Hong Kong, where I have been for the past four and a half years.

 

What inspired you to be a chef? Where and how did you start your career?

I have cooked all my life. My drive has always been about making people happy through cooking, and I have been lucky enough to work alongside some amazing chefs when I was starting out. Over the years, I have learned a lot from Chef Daniel Boulud and his Executive Chef Gavin Kaysen, as well as Gray Kunz, Chef of Café Gray Deluxe in the Upper House Hotel. It’s really shaped the chef I am today.

 

When will you officially join the Lily & Bloom team?

I’ll be starting at Lily and Bloom in November, and I’m very excited to see what I can accomplish in this next step of my career.

 

In your eyes, what makes Lily & Bloom so special? Tell us a bit about the food Lily & Bloom creates.

When I first visited Lily and Bloom, it was the atmosphere that attracted me. Having worked in NYC, I really felt like the space brought me back to that NYC vibe. The menu is focused around great local seafood but also around the best produce we can source from America, Japan, and Europe. Guests will always be treated with dishes that carry the freshest ingredients, which, in my opinion, makes all of the difference.

 

Would Lily & Bloom dishes mostly appeal to locals or tourists?

I think it’s a good mix of both. It is a new American restaurant that has the ability to pull influence from Asian culture as well as from the local markets surrounding the restaurant. This makes it truly unique, and means that it appeals to both locals and visitors.

 

People come from around the world to experience the diverse culinary experience in Hong Kong. What do you think makes Hong Kong such a unique culinary hub?

It’s undeniable that some of the greatest flavours come from Asia, and specifically Hong Kong. With Hong Kong being such a diverse city, you get some of the best Chefs from around the world. When you mix those two together, you will undoubtedly get an amazing culinary experience.

 

What factors are most important in making excellent American cuisine?

American cuisine is derived from a mix of ethnic backgrounds. So, I don’t think it’s just one important factor that creates great American cuisine. For me, it’s the memories, family dinners, and holidays that create great dishes and this is where my ideas come from for my cooking.

 

What is your favourite thing to eat? And what is your favourite thing to cook?

I love to eat a few things while at home. First, a great hearty chicken noodle soup made with leftover roasted bones. Second, and probably my favourite, nothing beats a late night peanut butter and jelly sandwich! Also, I learned to make authentic curry while I was staying in Thailand and have since fell in love with cooking it.

 

Quality food requires quality ingredients. How does Lily & Bloom source its ingredients?

The chefs at Lily and Bloom spend a good amount of time at the local seafood market and use as many local ingredients as possible. We also have a great relationship with American, Japanese, and European suppliers, which allow us to get the best ingredients possible.

 

What would you recommend ordering from the Lily & Bloom menu? What is the “Must-Try”?

I’ve only just started, but I will soon have a selection of great dishes for you to try. Stay tuned!