Full Name: Damien Trejo
Role: Head Chef at The Manhattan Grill
DOB: Waiting for someone to actually tell us this…
Birthplace: Mexico City, Mexico
Twitter Handle: @manhattan_grill
Website: www.manhattangrill.co.uk
Fun Fact: As a child, Damian would help his mother and grandpa cook up huge banquets in blistering summer heat; a lavish seafood Paella for 500 people was not uncommon in the community-spirited Trejo family.
What do you miss from Mexico?
The street food! Always the street food. I know you have a lot of street food in the UK – especially in London – but it has its own special authenticity in Mexico City.
Do people eat steak in Mexico? Do they cook it differently?
Of course people eat steak in Mexico; it’s a classic dish. We are situated right next to Texas, too, and there is a lot of cross-over between our food cultures.
The way we prepare the steak is pretty identical, but we tend to have different condiments and sauces. Maybe it’s more spicy? Horseradish isn’t really the number one choice in Mexico!
Any thoughts on USDA corn fed vs. British grass fed? Do you have a personal preference?
I can’t really provide a long answer to this question. I honestly think that they are both delicious! Personally, as a general point, I enjoy the dry aged meat more than the wet aged meat, because I think it has a more intense flavour. But like I said, I love all types of steak.
In your opinion, what is the best cut of steak?
I am a big fan of rib-eye. I love a lot of different cuts though. They don’t have to always be expensive. I like flat iron too, for instance. The cut of steak isn’t the only important thing; how you cook it makes all the difference.
Why’d you come to the UK? You were at a Marriott in Warsaw beforehand, right?
I came to the UK for a new challenge. London in particular is an international hub for food and culture, and I really thought that moving here would be a natural progression in my career. I have loved living and working here, and every day, I feel I am improving as a chef.
Are there any quirks or differences in British dining / the British palette you’ve had to adjust to?
I’m fortunate that I cook in London, which has such a diverse mixture of food cultures. There are so many popular restaurants in the city that serve food from around the world, and as far as I can tell, they are all popular. British people are usually willing to try anything – especially good quality steak! I think with the right cut of steak, good seasoning and preparation, everyone goes home happy – and full!
Do you feel much competition with the other steakhouses?
Yeah I have colleagues who work for different steakhouses. I got a lot of feedback when I first got here, which really helped me in the beginning. I wouldn’t say that we’re competitive; what matters is creating good food. I think we do an especially good job of sourcing great quality steak and cooking it right – but how the others do doesn’t really concern me.
You cooked for Barack Obama during his stay in Warsaw, right? What did he order and what was that like? Any compliments to the chef?
With President Obama, I realised that even though he may eat like the rest of us, the planning behind each meal is an enormous task.
Famous figures are often the only people to see the kitchens at restaurants. In this instance, the President would be ushered from his limo in the loading bay, and into a service lift to my kitchen, before being sneaked into his room.
Security always needs to be incredibly high – especially when it involves feeding the most powerful man in the world. I heard that Obama has his own official food taster at public dinners, although I’m not sure if that’s actually true.
While most people are able to decide what they want to eat immediately before they order, The President has to decide far in advance whether he wants to eat, say, pasta next week. So we were given detailed instructions about what to prepare, way ahead of time.
We would always have a number of former White House security officials carefully watch us cook. I used to laugh because his food was always really ordinary. He would eat things like chips and home-made salsa.
And the same for the Dalai Lama, could you tell us about that and what he ordered? Did he actually get a steak?
No, the Dalai Lama didn’t eat steak. One of the interesting things about cooking for both Obama and the Dalai Lama was that even though they are completely different people – one being the President, the other a religious leader – they are both united by food. No matter how powerful or well-known they are, all human beings need nutrition and all of us can enjoy the same things. Nonetheless, it really is an extraordinary privilege to be able to cook for two internationally renowned leaders.
What’s a ‘day in your life’ like? Could you give us an insight into the world of Damien Trejo?
Well, obviously I do a lot of cooking! On busier nights it can get really hectic in the kitchen, so I have to keep a cool head and make sure that I keep on top of all the orders that come in. For every single meal, I focus on preparing it to the best of my ability. No meal is perfect, but if I don’t come close, then I have failed! Being a chef is my passion, so it is no surprise that “the world of Damien Trejo” is defined by food.
What’s your greatest/most memorable professional moment been, so far?
Well, obviously cooking for figures like Barack Obama and the Dalai Lama is a great honour and certainly a career highlight. Truthfully though, I love most days in the kitchen; cooking is my passion. Every day I try to learn and improve, and when people say nice things about my food, it makes me happy because I know that I’ve given someone an enjoyable meal experience.
Where do you get your ideas?
For cooking? Well, three main areas: my training as a chef, my customers and my culture. Studying to be a chef required a lot of hard work, and my training forms the foundations of my knowledge of food. My customers, too, always have to be central to my thoughts when planning new recipes, new ways of cooking, and so on. Finally, my culture is responsible for developing my love of food. I always remember growing up as part of a family that put emphasis on nurturing others, and when I was a child, my grandfather and I would cook massive paella meals for up to 400 people.
What’s your culinary philosophy, summed up in a sentence?
“Culinary philosophy”? Wow. I would say that I aim to achieve perfection every time; even if I fall short, I still have produced my best possible meal.
What are favourite foods to cook, and what are your favourite foods to eat?
What a difficult question! I love cooking everything and I love eating even more. Usually it depends on my mood and company. If I’m with friends, I really enjoy kicking back with a few beers and some cooked meat – barbecue maybe? If I’m with my family, I will usually cook something from my childhood. We’re always eager to eat food from our home, in Mexico City. It’s a tough question.
What advice would you give to aspiring pro chefs who’d want the kind of results that you’ve had?
Set a goal and work hard for it. Most parts of being a chef aren’t glamorous, and it is a profession that requires perseverance like nothing else. The pay-off is definitely worth it though!
If you weren’t doing what you do now, what would you be doing instead?
You know, I ask myself the same thing nearly everyday! I honestly have no idea. I like to draw, so maybe something with an artistic direction, like design maybe?
If you could cook anything for anyone, anywhere you chose – who would you pick, where would you do it and what would you cook for them?
I would like to meet Bono, to be honest. I’m a huge fan of his ever since he did a concert in Mexico City. I don’t know what food he likes! If I had enough time to plan, I would do some research before trying to prepare the perfect meal.
Maybe I could get him to try something from where I come from. Or, if he turned up at the Manhattan Grill, I guess I would cook him steak.
What’s your ultimate aim and goal for your career. If you could achieve anything with it, what would you pick? Money and reality are no obstacle, so shoot for the moon…
My dream? Well, I still want to progress in my career, and maybe I can have be a manager as well as a chef. I don’t know whether I want to start my own restaurant, but who knows what the future holds?
And we always ask three customary ridiculous questions…
If you were forced to live on one kind of alcohol for the rest of your life (assume that your metabolism becomes specifically adapted to use this as your sole source of calories, so you had to drink this to survive) – which would you pick, and why?
To me, enjoying a drink is about who you are with more than what you are drinking. Family is the most important thing in my life, so I would want something we could all drink together – maybe over a meal or something. I love casual drinks like beer and wine, so either one of those would be my choice. Then again, it’s a tough decision, because I love most kinds of alcohol!
If you had to employ any member of the Justice League of America to come and work with you guys at Manhattan Grill, who would you pick, and why?
I’m going to cheat on this question. I know he’s not a member of the Justice League, and I don’t even think he’s a superhero, but I would choose Boba Fett from Star Wars. His jet pack would be useful when he needs to move through the kitchen!
If you got a job as head chef on the Death Star, and had to prepare a meal for Lord Vader, what would you cook him?
I would love to do this! I would have to cook a feast worthy of one of the most powerful figures in Star Wars. I think a traditional British roast meal would be appropriate. Roast beef, maybe! And a good glass of red wine to go with it.