GET TO KNOW: PETER DALE of THE NATIONAL RESTAURANT
Peter Dale, Chef of The NationalAt The National Restaurant in Athens, GA there are three men who are doing great things as partners of this incredible restaurant:
Peter Dale, Chris Luken & Hugh Acheson.
Athens Food Tours sat down with one of them, Chef Peter Dale, to learn more about what inspires him and how he became a chef.
Where did you grow up?
Peter: Here in Athens. Born and raised! My dad was a University of Georgia professor.
Do you have any siblings?
Peter: Yes. One younger brother. He lives in Athens when he’s not traveling.
Where did you go to college? And when you began college, what profession did you want to go into?
Peter: UGA. I planned on going into a career in public relations and politics. I worked for a year in politics in Washington DC and then came back to Athens to work in higher education at UGA. .
Why did you begin to work in restaurants?
Peter: After working in higher education and politics for a few years, I realized that desk jobs were not for me. I decided to take a road trip. This was in 2001. After six months of taking a break and a road trip, I returned to Athens and needed employment. I had always loved food and cooking, so a job at Five & Ten was my first thought.
When did your experience in restaurants begin?
Peter: 2002 at Five & Ten. I began apprenticing at Five & Ten in early 2002 when they had only been open for about a year. I apprenticed for two months and then a position in the kitchen opened.
Where do you get your Mediterranean inspired cooking style?
Peter: My mom is from Ecuador, where my dad met her while he was in the Peace Core. Mom moved to Athens when she married my dad. She taught me and my brother to speak Spanish. Our parents were always traveling and took us on international trips, Ecuador mostly. Mediterranean culture, hands-on experience in foreign kitchens and travel experiences strongly influence my cooking style.
You worked at Five & Ten for a while and then took some time to travel abroad. What inspired you to travel at that point in your life? Where did you go and for how long?
Peter: While working at Five & Ten, I took a trip to Spain in 2004 for an unpaid restaurant internship in Madrid for one month. I have taken a trip similar to that every two years since, up until the opening of The National in 2007. I have been so busy recently; however, I did find time to travel to the Middle East recently with friends. I think inspiration to travel abroad comes from my childhood experiences. It’s in my blood.
How did The National come to exist?
Peter: Brigitta Hangartner the founder & executive director of Cine, wanted a restaurant or catering business in this space (where The National is now). She approached me with the idea and it blossomed into a much bigger idea: The National.
There are three owners of The National: you, Chris Luken and Hugh Acheson. What restaurant specialty and personality do you three each bring to The National?
Peter:
My personality: Even-kill
My: specialty: Kitchen
Hugh’s personality: Innovator
Hugh’s specialty: Advisor
Chris’s personality: Literature and numbers guy. He has a master’s degree in English and loves reading. Plus he makes a mean liquor drink!
Chris’s specialty: Front House and Bar manager
Please explain about the photograph of Outkast in front of the bar.
Peter: Jim Fiscus, who is a local Athens photographer and friend of mine, Hugh and Chris, offered us a photo of our choice from his portfolio as a gift when The National opened. We saw his portfolio and as soon as we flipped to the Outkast photo, we said, “That’s it!” The photograph is now proudly displayed in our bar area.
Please tell me again about the old silk worm farm near Savannah and the work you are doing there.
Peter: The farm is called Wormsloe. It is now a historic site near Savannah, Georgia harboring the earliest remaining tabby ruins in Georgia and an original copy of the Confederate Constitution. The plantation has a foundation separate from the state historic registry called Wormsloe Foundation. This foundation invited me to cater an event at Wormsloe Plantation because they knew about my interest in food history. I am working on a few more things in the interest of southern food history since this initiation into the very cool world of the Wormsloe Plantation artifacts.
Where does your interest in food history come from?
Peter: I think it’s genetic. My grandpa and dad were always interested in history and growing up, my favorite subject was social studies. Since I already loved food, it has always seemed natural to search out the history of food culture, ingredients and preparation techniques.
What are your favorite seasonal foods?
Peter:
Winter: pomegranates, any citris
Spring: strawberries from Woodland Gardens
Summer: soft shell crab, summer veggies & figs
Fall: butternut squash & braised meats
Do you have a favorite food and drink?
Peter: Favorite all time food is manchego cheese & membrillo jam. Favorite drinks are Spanish red wines and sparkling wine. My favorite food and drink combination is fried chicken and champagne! The salty and sweet is so unexpected and perfect.
What do you do when you aren’t in the kitchen?
Peter: Canopy Studio, running half-marathons and training for them
Do you have any pets?
Peter: Yes, a rescue dog named Bosie. She is small, white, scruffy and perfect.
That's all folks! Thanks to Peter Dale for taking the time to share with Athens Food Tours. We look forward to seeing you on a food tour very soon!
Monday, February 14, 2011
