Chef Victor Scargle has some serious culinary cred without sporting the attitude that often accompanies it. Looking at his list of kitchen credits reads like a nominee intro at the Academy Awards; however, if there were to be an acceptance speech, it would probably seem curt and at the edge of being unwanted. His resume spans 3 decades and includes names like Jardinere, Gramercy Tavern, Go Fish, CIA and Julia’s Kitchen at the former COPIA in Napa. It was there that the San Francisco Chronicle awarded a 3.5 star review and he really began to establish himself as seasonally-driven with a penchant for decorating his dishes with edible flowers. He had an expansive, well-tended garden at his disposal and the menu very much reflected so. Later the same paper named named him a “Rising Star Chef” while at Aqua – an award that carries with it some serious clout. He has been flying under the radar as of late, having entertained a position with the new COPIA/CIA, but instead has decided to focus on a personal culinary endeavor for now.
What is your idea of a perfect meal?
Great quality product and great people
What recipe still gives you goosebumps?
Jean Louis Palladin’s saffron fume
What cooking personality, living or dead do you most admire?
Eric Ripert I think really does it right
What’s a style of cooking foreign to you that you wish you had down pat?
Molecular Gastronomy so I can speak with knowledge about all techniques and why I prefer to use it sparingly.
Which ingredients do you find yourself using the most?
Fennel and Pernod
What was your biggest culinary disaster?
Cannot say
Jiro Dreams of Sushi. What food do you dream of?
Asian noodle dishes
What’s your most treasured kitchen tool?
Fish spatula
If you weren’t a chef, what other occupation could you see yourself excelling in?
Farmer
What food do you hold in the lowest of regards?
TV dinners
What is the quality you most like in a chef?
Doesn’t compromise
What is the quality you most like in a diner?
Willing to learn and try new things
Chef Boyardee or Colonel Sanders?
Boyardee
Who or what inspires you?
People with drive and vision
How do you take your coffee?
Black
What food trend drives you batty?
Food trends
In-N-Out or Five Guys?
In n Out
Do you prescribe to any kitchen superstitions?
I don’t think so
What’s a childhood dish you loved that still sticks with you?
Macaroni n cheese
Biggest cooking fear?
Being in the weeds
What do you cook on your off days?
Everything, depends on what’s on-hand
Go-to guilty pleasure food?
Ice cream
What is your catchphrase?
Don’t have one that I recall
