Kurt Holzweiss, Executive Chef, Hagan's Grill, Hampton, New Hampshire

Where did you study?

I'm self taught. I have 23 years experience. I got my first job at age 16 as a dishwasher. I tried college but left early and went back to cooking.

Where did you learn your craft?

At age 22, I found myself in the position of executive chef at the Sterling Ocean House, only because everyone else had left! I quickly realized that there was tons I didn't know. I knew I needed to learn more so I quit my job and hired on with Raymond Peron, a French chef who was the saucier on the S.S. France. He taught me a lot, including everything I know about sauces. I guess I learned well because I always get compliments on my sauces.

What or who inspired you?

I've had no real mentor, and there were no cooks in my household. I learned how to do "Shake ‘n Bake" at an early age! I really look up to Thomas Keller, who is executive chef at Per se in New York City and The French Laundry in Napa County, and Alain Ducasse, a French chef at Louis XVI in Monte Carlo, and Mix in Las Vegas.

When did you start professionally?

I started at a 150 seat restaurant at 16. I worked weekends and summers and by my second summer I was promoted to salads and prepping vegetables. I worked up from there.

What are your favorite foods to cook?

I like working with fish. I also like prepping fall and winter meals, fixing things like short ribs and shanks, and braising. I love the long, slow cooking. I also like to work with sauces. I enjoy summer cooking, too; there's nothing better then preparing a nice piece of fish with a good sauce and a chilled salad.

Besides your restaurant, where do you like to eat?

I'm fond of sushi. I used to go to Sakura in Portsmouth a lot. I like Anthony Alberto's Ristorante Italiano up there, too. But my day off now is usually Monday when many restaurants are closed. But that's okay because I do like to cook at home.

What was your biggest cooking disaster or most embarrassing moment?

I probably shouldn't say this, but I haven't had one yet! I've been completely stressed out many times, but things have always turned out okay. Once, when I was part of a catering company, we were doing this big Christmas party for 300 people. A lot of the people I was working with I had never worked with before--had never even met till that night! I had seven different stations and each one had a different international theme It was very stressful, as my colleagues hadn't even gotten their instructions until 10 minutes before the event. But we pulled it off.

What's new at Hagan's Grille?

We have an updated menu.The restaurant is now more fine dining, but we still do lighter fare and bar fare, so it's the best of both.We serve contemporary New England cuisine. Some of our specialties are crab cakes with spicy mango compote, or our crisp lobster spring roll served with Thai curry and carrot sauce, which is both spicy and sweet.We also do a great sesame-crusted yellow-fin tuna with citrus shoyu* glaze and a wasabi aioli. I'm also in the process of amending the menu to incorporate more lighter fare, and new summer dishes.

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