Q&A with DL Cuisine Founder David Locke – Part 2

In part 1 of this series, I wanted to explain more about me, why I started the business, my culinary influences, and my cooking in general. In this part of the blog post, we’ll dive into my culinary style, some of my signature dishes, how I accommodate special dietary needs, what makes a good client experience, and then some personal, fun facts. Keep reading to find out more details about all these topics. Thanks for sharing in my culinary journey!

How would you describe your culinary style? What makes your approach unique?

My culinary style is really a mix of styles on any given day. I was classically trained in French cuisine, so that is still the basis of a lot of what I cook. In fact, it’s French cuisine that gave me the ultimate passion for creating quality local sustainable meals. Today, my cooking has evolved into a more modern approach where I can take bits and pieces of other culinary styles from my travels and experiences. My cuisine has influences of all the places I’ve lived and visited, such as New England, the Midwest, the Caribbean, Hawaii, and Europe.

I especially love pairing classic New England ingredients with Midwest fare – using foods from both the land and sea. I can grill a mean steak, prepare a mouth-watering ceviche, make hard-seared delectable bay scallops, and smoke some of the flavorful pork for pulled pork sandwiches topped with my homemade barbeque sauce. It just depends on the day and who I’m cooking for. I tailor my menus to my clients wants and needs.  

What are some signature dishes or specialties that you offer to your clients?

My number one signature dish is what I call “slammin’ salmon.” It’s a hard-seared salmon filet with my special blend of seasonings cooked to perfection and served with roasted fingerling potatoes and a side of garlic tossed broccoli. It’s so simple, but so elegant with bold, delicious flavors.

Other signature dishes are steak frites – a French-style inspired meal that meets the Midwest. I use hanger steak that I grill to a perfect medium rare atop of shoestring potato fries topped with a demi gloss and compound butter. It’s melt in your mouth good, with a pop of flavor. It’s a simple but “wow” dish for sure.

I also love to make shrimp scampi with lemon bur Blanc sauce, which is a classic, but I have my own signature twist on it.

How do you accommodate special dietary needs, preferences, or restrictions for your clients?

I take cooking for clients with dietary needs very seriously. My sister has Celiac disease and I cook for her often, so I’m very familiar with the proper ways in which to ensure food safety. For anyone with these types of needs, I use separate prepping materials, including knives and cutting boards. I have a designated area in the kitchen where I prepare the food and whenever possible, I always cook these special meals first before any other ingredients come out that would be unsafe.

I have cooked for many clients with special restrictions, including vegetarian and vegan, severe allergies (dairy, peanut, etc.), gluten-free, and more. Cooking these meals is honestly a welcome challenge to my “every day” meals as it helps me to be even more creative and think outside the box.

In your opinion, what makes for the perfect private chef experience for a client?

I would say open communication and a lot of interaction. The more interaction the better, actually. I enjoy it when my clients come in to oversee what I’m doing, and even help, if they want to. As mentioned, the kitchen is a place to hang out and many times I have my clients in the kitchen with me and I explain what I’m doing and why. I love sharing my passion for food with others as well as teaching others. I have two girls – 10 and 6 – and they are in the kitchen with me constantly. They both know the correct way to hold a knife and aren’t scared to use one. I love teaching people of any age how to cook. So if you're interested in lessons, that's something I can also provide!

What’s your favorite dish to cook at home?

Without a doubt my slammin’ salmon. Everyone asks for this, and we typically eat it once a week. I also make what I call a farmhouse chili. I have a base recipe, but I typically never make it 100% the same every time, it just depends on what I have on hand in the fridge and pantry.

What’s the one dish you could eat every day and never get tired of?

Pan seared halibut, my wife’s mashed potatoes and garlic broccolini. If we’re going simple, it would be a cowboy egg.

If you could cook for any celebrity or historical figure, who would it be and what would you prepare for them?

As a huge, life-long Colts football fan, I would say Peyton Manning and it would be my slammin’ salmon. So Peyton, if you’re reading this, give me a call!

Thanks for reading and learning more about me, and feel free to comment below. I look forward to sharing more information with you about all things food as our journey continues!