A Candid Conversation With Executive Chef Paul Virant
Why Did You Become A Chef?
I have always loved being around, preparing and enjoying food. To me, food has become a symbol of good life. After working in professional kitchens during high school and college, I decided to make food the central part of my career. I did this by majoring in nutrition and eventually making my way to The Culinary Institute of America in Hyde Park, New York.
Who are Your Role Models and
Influencers for Your Career and Life?
For my career, I would have to say my mother and grandmothers for the tremendous skills in the kitchen they shared with me growing up. Professionally, chef mentors such as Alice Waters (for her philosophies), Andre Soltner (for his commitment to his kitchen), Jacques Pépin (for his flawless technique), and Wayne Nish (for his skills in marrying cultures and foods) have all inspired me. Personally, I look up to my parents for successfully raising five children, my wife for her compassion towards others and my father-in-law for his smarts, fairness and tact. My father-in-law would make the perfect presidential candidate!
What is Your Philosophy on Food?
My food reflects the seasons, local harvests and the world becoming a smaller place. I support local family farms but at the same time, I take advantage of the increased availability of specialty foods from across the globe. My mission is to use high-quality, fresh ingredients for every component on the plate.
How Would You Describe Your Style of Cuisine?
It’s Seasonal Contemporary American cuisine, strongly influenced by Western European cultures and rustic fare. You’ll find nothing overly complicated, just two or three ingredients working together to create something new or elevate a familiar dish.
How Did Vie Come To Be?
When my family and I moved to the western suburbs of Chicago, the warmth, sophistication and charm of Western Springs, in addition to its close proximity to the city, really appealed to us. Once I realized that Vie would be the first restaurant to have a liquor license in the village since prohibition, that was all I needed to hear. The concept of a destination restaurant that’s compatible with families took root. I wanted to create an extension of my home, where people can come and enjoy good food and drink in the company of the people whom they cared about. And I want them to enjoy every morsel and drop of life. Thanks to my older sister Janice, we settled on the name Vie, which is French for ‘life’.
Describe the Vie Dining Experience.
The Vie dining experience is all about feeling pampered and comfortable. For some, it might be a glass of Châteauneuf du Pape paired with a Niman Ranch pork rilette, pickled fennel and herb crostini served at the bar. For others, a three-course candlelit dinner with a vintage bottle of wine will mark a special occasion. Or maybe, a plate of perfectly roasted chicken and warm artisan bread will bring a little pleasure to someone who’s had a hectic day at the office. Whatever the day or immediate need, the Vie experience is about providing pleasure and delivering impeccable food and service.
Use Four Adjectives to Describe Yourself.
Fair, fun, compassionate and motivated.
What Are Some of Your Interests Outside of the Kitchen?
I consider myself a real family kind of guy, so many of my interests and hobbies revolve around my wife, son and the much-anticipated arrival of my second son. One family tradition that dates back to when I was a kid, that I now enjoy sharing with my son, Lincoln, is foraging for mushrooms. We take walks in the woods together, looking for mushrooms. When we get home, I cook them up for my better half, Jennifer. Growing up, my brothers and sister and I would forage for mushrooms and sell paper bags of morels on the side of the road. Most of the time, the morels ended up in scrambled eggs but Lincoln, Jennifer and I prefer them with a good juicy steak. Other than that, I hike, peruse the farmers’ markets, and often ride the Metra train with Lincoln just for fun. (He loves trains.) But, back to the kitchen. Did I mention my love of preserving fruits and pickling vegetables and basically anything that I can get my hands on that inspires my creativity?
Talk More About Preserving and Pickling.
My grandmothers first showed me the craft of preserving fruits and pickling vegetables, which has always stuck with me. One of the most appealing things about preserving fruits and pickling vegetables is that you capture the peak flavors of each season so you can enjoy them all year long. Recently, I met Christine Ferber, the revered jam maker, and she shared many of her secrets and techniques with me. I apply her techniques at home and at Vie. I pickle asparagus, summer beans, sweet onions, mushrooms, fennel, tomatoes and even sour cherries. I pack fresh fruits in vinegar, wine, herbs, and honey to create aigre-doux (sweet & sour) condiments and accompaniments. To make the process easier, I have a special oven at Vie that applies steam quickly and efficiently, sterilizing and sealing the jars.
What Would You Like to Hear About Yourself and Vie?
This guy serves honest food with integrity, creativity and familiarity. Vie is here to stay because it embodies unique qualities that earn trust and appreciation from locals and visitors alike.
