Right Around the River Blog

Rocketts Landing Q&A: Conch Republic Executive Chef Shaun Watts

Post Date: 02-07-2013

Happy Friday, friends! Today, we're continuing our series of Rocketts Landing Q&As with Conch Republic's Executive Chef Shaun Watts. We've previously profiled M Bistro's Owner and Chef Michael Hall and The Boathouse's Executive Chef Todd Richardson. And if there's one consistent theme we're finding, it's that our community's chefs are truly passionate about creating inspiring cuisine. So dig in and check out the culinary love behind Conch Republic's Key West--inspired cuisine.

Rocketts Landing: How long have you been a chef, and what inspired you to become one?

Shaun Watts: I have been a chef since I was 23 (15 years), and my grandmother, who was also a chef, inspired me to become one.

RL: From where do you draw your culinary inspiration?

SW: I draw my inspiration from different areas and cultures and by bringing them all together.

RL: What is the first dish you ever learned to cook? And how does that affect you as a chef today?

SW: Lasagna — my grandmother used to make her own pasta for her lasagna, and I enjoy using fresh ingredients in my dishes today.

RL: What culinary professional do you admire, and why?

SW: Gordon Ramsey, because his approach to food is simple and well prepared and thought out.

RL: What’s your process for creating a new recipe?

SW: Usually it begins in conversation about an idea or an ingredient, and I begin to picture what the dish will look like/taste like, and I work back from that idea.

RL: What’s your favorite dish to cook, and why?

SW: Paella — I love saffron rice, and I love cooking seafood.

RL: What’s your favorite wine/food pairing?

SW: Rockfish with a lemongrass beurre blanc paired with sauvingon blanc.

RL: What three adjectives do you feel best describe you as a chef?

SW: Adventurous, passionate, spontaneous.

RL: What is your favorite restaurant for dinner when you’re not working?

SW: Dutch & Co. in Church Hill: The food is great, the service is impeccable and the prices are great.

RL: What spice/ingredient is a go-to for you in the kitchen?

SW: Garlic. You can pretty much use it in any direction.

RL: What do you most enjoy about working at Rocketts Landing?

SW: I love the view down here. There aren’t too many people who get to enjoy the view that we do while at work.

As far as Rocketts Landing restaurants go, we also have some exciting developments in the works for our community that we can’t wait to share with you. But mum’s the word for now (sorry!). So be sure to check back here as new details emerge!