MEET ALFONSO TAMAYO, EXECUTIVE CHEF OF SCOTT’S SEAFOOD RESTAURANT, SAN JOSE – WHO LOVES COOKING AND BEING CREATIVE AND HAS A GREAT FOLLOWING
SVT: Who or what inspired you to become a chef?
Ever since I started working in the restaurant industry as a cook, I knew that I wanted to be a chef.
AT: How long have you been the Executive Chef at Scott’s?
I have been with Scott’s since 1995. I have had the opportunity to work at every position in the back of the house. In 2006, I became the Sous Chef and just recently was given the opportunity to become the Executive Chef.
SVT: What do you love most about what you do?
AT: I love cooking and being creative with food
SVT: What kind of changes have you seen over the years?
AT: Ever since I started, there have been a lot of new restaurants and more competition in the area. We are fortunate enough to stay current and still be around for over 28 years.
SVT: How often do you experiment in offering up a new special?
AT: Every day I make a new special
SVT: What advice would you give to someone thinking about a career as a Chef?
AT: Follow your dreams! If being a chef is what you want to do, just go for it.
SVT: What is your favorite meal to prepare?
AT: Our Seafood Saute! Not just because it’s one of our classic dishes, but also because I love being on the sauté station and close to the fire as I add the white wine.
SVT: Do your customers have favorite items in particular they love?
AT: Yes, we have been in San Jose for 28 years. A lot of our customers know what they come here for. Our Petrale Sole has been one of most popular dishes since the first Scott’s Seafood opened in 1976. First the sole is dredged in flour and then dipped in an egg and milk mixture and then grilled on a flat grill. We serve it with a lemon beurre blanc sauce, alongside crispy french fries, to contrast the soft texture of the sole, and mixed sautéed vegetables.
SVT: Do you like to eat out at other restaurants and see what’s cooking with them?
AT: Yes, I do. I am really open minded about trying different type of foods and seeing what is new at other restaurants
SVT: How often do you change your menu?
AT: It depends! I like to see what is in season and available.