Kaskaid Hospitality Culinary Director
James Beard nominated Chef Stewart Woodman, Culinary Director of Kaskaid Hospitality, joined the company just five months ago. After revamping the UNION menu and opening Workshop at UNION, Stewart got in the kitchen with Executive Chefs from across the company to develop completely new dishes unlike anything on the existing CRAVE menu.
Describe the new culinary direction of CRAVE:
I wasn’t with the company when CRAVE started, but the restaurant generated much buzz in the food community when it opened. It was an independent that fit into the mainstream mold in ways that didn’t compromise it from being different and exciting. As it grew, it became difficult to maintain. What we are doing now represents a return to those roots. In many ways it seems like a rejuvenation of getting back to what we did really well in the beginning. Being an outsider allowed me to see where it had been, where it had gone, and the direction it wanted to get back to.
Favorite ingredient on the new menu:
I have two favorite sections on the menu. First, the new salads are the most marked evolution, and very modern including ingredients like farro and yuzu. Second, the seafood is really an area where you will see us evolving in a modern way. We are taking American dishes that have been more common in independent restaurants and building them in this new context.
Favorite dish on the new menu:
The Barramundi with pork red wine spice and potato puree is a favorite and at a level of sophistication that you would see in a 4 star dining establishment. The Chicken Bites with gochujang sauce is straight up good eats.
I think the Scallops with butternut squash risotto, people will go nuts over and chicken farrow salad and grapefruit, jicama salad because they are light, beautiful, sexy and unusual salads.
Favorite part of my job:
I have the best job in the company. My job is to work with the culinary teams and operations to test out areas of opportunity. There is an incredibly dynamic and smart group of people from chefs to operations to owners and is pretty thrilling to work with everybody.
If I could only eat one thing for the rest of my life…
A bison pork belly burger.