Wicklund new exec. chef at Napa Valley

My philosophy ?is to run the business and not let the business run me. /
My philosophy ?is to run the business and not let the business run me. /

Erik Wicklund has been named executive chef for Napa Valley Grille at the chain’s Providence Place location. Wicklund brings a diverse amount of experience with him, from having worked alongside Todd English at Olives in Las Vegas to becoming executive chef at the Whitehall Hotel in Chicago. Recently, Wicklund was part of the opening of Zed451, an elegant, contemporary steakhouse in Chicago.

PBN: As an executive chef, what are your responsibilities?
WICKLUND: First and foremost, my responsibilities are to run the business. That means everything, from food cost to labor cost, needs to be streamlined and optimized. In order to begin creatively preparing food, control of labor and control of the cost of food is a must. Each needs to be tracked daily. After these costs are addressed and made more efficient, you can start developing great food. My philosophy is to run the business and not let the business run me. That is at the core of the responsibility of an executive chef. Most patrons think of the position as entirely food orientated, and a certain percentage is cooking styles and philosophies, but if an executive chef cannot control the food and labor, then the chef will not be able to create.

PBN: Do have any specific areas of focus as you undertake your new tenure at Napa Valley Grille?
WICKLUND: I am looking forward to learning about the local farms in the area and what they produce in order to utilize the richness of the land around us. Rhode Island and the surrounding area are teeming with local farms and growers who provide ample local produce, as well as pork, cheeses and dairy products.

PBN: How do you find balance in an industry that revolves around the art of cooking and a need for sound business skills?
WICKLUND: Being creative is a huge plus. You need to be creative in food presentation and preparation, of course. But as an executive chef, you also need to harness creativity for all of the other things that go into making the experience exciting and memorable for clients. In business, you always have to have the big picture in mind. Creative skills run a range, from ordering a product to plating the food in a profitable way. That’s the key. You may have thought of a beautiful dish that would be perfect on the menu, but if it takes three people eight hours to prepare it, you’re not going to go anywhere. &#8226

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