Fort Lauderdale

July 31, 2011

Interview with Youssef Hammi, Executive Chef at The Pilllars Hotel

ThePillars Hotel is an elegant property idyllically located on the IntracoastalWaterway. Complimenting the charm of this boutique hotel is its restaurantappropriately named, The Secret Garden. The restaurant hosts wine dinners andserves dinner nightly, however the only way to score a table is to be a guestof the hotel or to be a member of The Secret Garden Society. This clandestinedining experience is hosted by veteran chef,Youssef Hammi who focuses on seasonal menus with a blend of cross-cultural ingredients,elegant presentations and clean bright flavors. Let’s find out a bit more aboutthe man behind The Secret Garden; this week’s Chef inthe Spotlight is Youssef Hammi of The Secret Garden at The Pillars Hotel inFort Lauderdale.

South Florida Food and Wine: Where do you get your culinary inspiration?

Youssef Hammi:  Many times, people ask me this very same question, personally, I get inspired by the seasons and my surroundings. Also, the fact that I go shopping every day, and see what’s fresh in the markets is in itself a blessing that many chefs don’t get to enjoy.

South Florida Food and Wine: When did you realize that cooking was your passion?

Youssef Hammi:  I remember, a long time ago, my whole family took a trip, except for me I was about 16 years old. My grandparents wanted me to come over and eat with them. But as a teenager obviously that didn’t appeal to me. I wanted to be with my friends. So I decided to go to the market and shop for my meals. I bought a whole chicken and a whole snapper. I roasted the chicken and I steamed the fish, with herbs and rice pilaf; and the rest is history. Afterwards, I started experimenting with eggs I like them cooked with cumin and extra virgin olive oil, always over easy.  

South Florida Food and Wine:  What is your favorite item on your menu?

Youssef Hammi: It will have to be the meatballs, I don’t always have them on the menu but I like them for 2 reasons.

1-      They are very tasty and moist, I never liked them before when I ordered them at a restaurant, to me they were always dry and dull flavors.

2-      It was the first dish that my daughter and I ever cooked together. And it’s the only non-vegetarian dish she would eat.

South Florida Food and Wine:  What is your favorite dish to make at home?

Youssef Hammi:  Couscous, I grew up eating it, I don’t make it quite as good as my mom, but it’s work in progress. I am not sure if I want to make it as good as my Mom. It lets me get homesick, and I end visiting every so often.

South Florida Food and Wine:  It’s your last day on earth, what would your final meal be?

Youssef Hammi: My ultimate menu:

Oysters on the half shell

Champagne

Squab with Moroccan spices and onion confit

Sancerre

Jarret d’agneau tajine

Prunes, toasted almonds, natural jus

Syrah

Napoleon and chocolate truffles

Alvear sherry wine

South Florida Food and Wine:  Who is the one person you would love to cook with and why?

Youssef Hammi:  You know many names come to mind, but I have to say I almost overlooked what is in front to me, it will have to be my lovely wife and our beautiful daughter. The reason why, is because they are as appreciative as they are critical about what I cook. I always get an honest and educated feedback from them. And of course, we all enjoy it very much.

South Florida Food and Wine: What is your one guilty pleasure food?

Youssef Hammi:  A well iced cake, I can’t have enough of them. Now, we only get cupcakes for birthdays in my house. They know I have no will power against them.

South Florida Food and Wine: What was the last restaurant you ate at?

Youssef Hammi:  The restaurant that comes to mind hands when I read this question was “Chez Panisse”, in Berkley California. The food was extremely simple, but the flavors were not. My favorite dish was berries, nothing was done to them, just berries they were nothing I ever tasted before.

South Florida Food and Wine: Who would you most like to cook for? And why?

Youssef Hammi:  Alice Waters, she is my idol as far as the food scene is concerned. She really had a hand in bringing California farmers and others to appreciate and respect food from a quality point of view as opposed to quantity.  Respect of the land and sea became very important to a lot of chefs and consumers.

South Florida Food and Wine:  It’s your day off, what do you do for fun?

Youssef Hammi: One word, FISHING.

Want to have dinner at The Secret Garden? Call to make your reservation, mention this interview and you will receive a complimentary trial membership into The Secret Garden Society.

Click here to view previous Spotlight Interviews

Like us on Facebook

The Pillars Hotel 111 North Birch Road Fort Lauderdale, 33304 954-467-9639


View Larger Map







 
 

 
Flowers Vineyard & Winery

Flowers Vineyard & Winery Sonoma Coast Pinot Noir 2012 and Sea View Ridge Vineyard Estate Pinot Noir 2011

For me, it’s always about the back story, and the more endearing the story, the more respect I have for the product and the bigger fan I become. This stems from being a serial entrepreneur. I feel for, understand, and emp...
by SFLFoodandWine Editor
0

 
 
Boulud Sud Palm Beach Photo: SouthFloridaFoodandWine.com

Everglades Dinner at Cafe Boulud Palm Beach

On March 5th, indulge your taste buds with a 4-course dinner and wine pairings with flavors that captures the lost yet indigenous foods of Florida. Over the past 500 years, the state of Florida has been influenced by many diffe...
by SFLFoodandWine Editor
0

 
 
South Beach Food & Wine Festival

What we did at the South Beach Wine & Food Festival 2015

Four days, 84 events, 60,000+ attendees, an army of staff, and a small country of volunteers all made their annual decent to South Beach this past weekend, myself included, to revel in the sand, sun, and the sublime of food and...
by SFLFoodandWine Editor
0

 

 
ftmyers beach

Miami Restaurants with a Water View

Restaurants on the water in Miami South Florida is always the warm escape for locals and vacationers alike and I cannot think of a better place to enjoy all the greatness we have than with our list of waterfront and water view ...
by SFLFoodandWine Editor
0

 
 
thorn

Thorn by The Prisoner Wine Company

The Prisoner Wine Company (TPW) sources varietals from some of the best vineyards and appellations located throughout California.  TPW has put its stamp on creating interesting and premium wine blends that are thought provokin...
by SFLFoodandWine Editor
0

 
 
wokstar-header-new-2

Eleanor Hoh, The Wok Star To Host Chinese New Year Lunch at Hakkasan Miami

KUNG HEI FAT CHOY  translated means Congratulations and best wishes for a prosperous New Year. February 19th is the first day of the Chinese New Year; 2015 is the year of the sheep, or goat or ram as the Chinese character is t...
by SFLFoodandWine Editor
0

 

 
James Beard Foundation

2015 James Beard Award Restaurant and Chef Semifinalists Named

The semifinalists for the James Beard Foundation awards were announced today with only two recognitions for South Florida plus eight nods from other areas in Florida. The JBF Awards are the highest honor for food and beverage p...
by SFLFoodandWine Editor
0

 
 
Collaborative Kitchen 2015

The Dinner. Delray Beach’s Garlic Fest Collaborative Kitchen

Delray Beach is steadily emerging as a culinary destination for South Florida food enthusiasts. Delray’s long-time restaurants, 32 East, 50 Ocean, Da Da, and Luna Rosa have set a culinary standard over the years for creativ...
by SFLFoodandWine Editor
0

 



0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

CAPTCHA Image

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>