10 Questions: Chef Tommy Crayton

(Florence, SC) Here’s the much-anticipated third Foodie Profile. This time it’s executive chef Tommy Crayton of Victor’s Bistro and Garden Room in Florence, South Carolina. The Morning News published a wonderful article about Chef Crayton on April 7, 2010. The purpose of this Q&A was to delve a bit further into Chef Crayton’s background, inspirations and philosophy. I think you will enjoy it. Add your comments or additional questions below. He is talented, a great addition to the local food scene and a Pee Dee Foodie.

Visit Victor's online at VictorsBistro.com

10 – PDF: As you have only recently joined Victor’s Bistro and Garden Room in Florence, everything must still seem pretty new. What was your most pleasant surprise on your first day in the kitchen? Did it meet your expectations?

CRAYTON: It’s always a little difficult to take over a kitchen. I’m the new guy and the boss, so some strange situations tend to develop. That being said, I was pleasantly surprised at the culinary talent that Victor’s has in it’s employ. Everyone has a good grasp of the basics, and I think that our staff rivals if not surpasses any previous staff I’ve had the pleasure of working with.

CRAYTON: Sourcing the ingredients…..Well I’ve found that word of mouth seems to be working pretty well. I hope to visit the area farmers markets regularly for produce, etc. Now if someone was able to deliver these fine products to the restaurant that’s even better. So, I’m looking for local ducks, produce, quail, squab, venison, pork and whatever else there may be.

8 – PDF: In follow-up, what are your thoughts on the “Fresh on the Menu” program, wherein restaurants pledge to use 25% or more South Carolina ingredients? Is this something that Victor’s plans to do? It appears that few restaurants in Florence have done so.

CRAYTON: It’s funny you mention the “Fresh on the Menu” program. I just mailed our application last week. I’m awaiting a response. So the answer is………Yes we plan to do that.

7 – PDF: While some cooks prepare in culinary school, it’s my understanding that you took the more practical and arguably more difficult route. What was your inspiration to become a cook, then seek the leadership role of chef? Do you recall an experience on that journey that made you question that decision? What happened?

CRAYTON: Inspiration to become a cook……that’s easy. My mom. She’s a great cook and I love eating her food. I started working when I was 13 so I could support my surfing habit. I figured I could surf all day and cook at night. It worked out great as I was able to indulge in 2 of my passions and make a little money. Leadership role……I’ve always been a leader of sorts. After I turned 30 I realized that, since I wasn’t getting younger, I might as well make this cooking thing a career so I began to take more responsibility and to take it more seriously. Experiences that made me question my decision…..There are to many to list here!!! But, I think everyone can say that about their careers. Restaurant work can be difficult and the hours long and stressful. Of course I’ve questioned my decision but I’ve never regretted it.

6 – PDF: We all grow over our lifetimes and learn more than ee ever expected. As your career has progressed how has your style and the vision for your menus evolved? Would you place your current food in a specific genre or is it more eclectic? Where do you see it going in the next year or two?

CRAYTON: I think my style, if you will, has become simpler. Back in the lovely 80′s we went crazy with everything and overdid almost all of it. To this day avocado and mangos make me cringe. Today I like to taste the main component. I enjoy complimenting and enhancing a meal rather than throwing it all in to see how much stuff we can put in a dish. Good cooking doesn’t necessarily mean an abundance of different ingredients. I love Southern and French food. Is that a genre? My food in 1 or 2 years…….More pork, more duck and pass the grits please.

5 – PDF: Many of us seek inspiration in our daily lives, these days we all seem to need more of it than ever. What or who inspires you personally? Professionally?

CRAYTON: My beautiful wife Emily inspires me everyday to be a better person. She’s an amazing lady and I’m incredibly lucky to have her as my better half. Professionally I’d have say about everyone I’ve worked with. Some inspire me to not be like them and others to strive to be as good or better than them. I believe I can learn something, good or bad, from all people. Oh yeah and Johnny Cash will forever be an inspiration.

4 – PDF: With Food Network and the like, foodies are coming “out of the pantry” more and more. With that, some chefs have become Rock Stars. Do you have a favorite celebrity chef? Favorite foodie program or two?

CRAYTON: I’m not much on celebrity’s but Anthony Bourdain rules. I love his sense of humor and outlook on life. He’s a chef’s chef. He’s a lifer, a stand up guy and I hope to meet him one day. I don’t watch TV much at all and definitely not the Food Network. But I do miss the Japanese version, (the original and best I might add), of Iron Chef. The American version pales in comparison.

3 – PDF: Speaking of inspirations, I was just recently in New Orleans and the food was phenomenal in most cases. Is there a favorite restaurant that you have, regardless of city, that always challenges your assumptions or surprises you? On a related note, where do you like to eat out locally, if and when you have time?

CRAYTON: Favorite restaurants………All of Paris!!!! I absolutely love Parisian street food. We honeymooned there and I ate a full meal every 3 hours. Everywhere we went was incredible food. We also had the best Italian food while there. Pizza Momo is the only name I can remember, but there is a little place on Pont de Neuf that had amazing duck confit. Now I’m getting hungry…..again. Closer to home, The Wild Olive on John’s Island in Charleston is a must the next time any of you go down that way. Local eateries…..Jewels Delux in Darlington is awesome!!!! I love that place. I like to think there are like 5 Grandmothers in the kitchen because their food is so damn good. Oh and that place in Florence you may have heard of……Victor’s.

2 – PDF: Here are a few quick fire questions. What kitchen tool do you personally use most? CRAYTON: My Global Vegetable Cleaver. It does everything, replaced my chef’s knife and I love it. Of course my iPod is another favorite.

– What is your pet peeve in the kitchen? Pettiness. That applies to everywhere.

– Would you set-up a chef’s table at Victor’s, if you could? Yes I would, but would you really want to eat in a hot kitchen?

– What time does your day usually start? End? I’m usually up by 7am, at work between 8 & 9, off between 9 & 10 with a break somewhere in there.

– What would you be doing if you weren’t a chef? Why? If I wasn’t a chef, I would have been a professional surfer, traveling the world riding waves and eating great food. Why not?

1 – PDF: Finally, and thank you again for this interview, is there anything specifially that you would like to tell fellow foodies and readers of PeeDeeFoodie.com about Victor’s Bistro and Garden Room?

CRAYTON: Lets see……we’re open for lunch now Monday though Friday and we’ll be open for brunch on Mother’s Day. I’d also to say thank you to everyone in the Florence area. Emily and I are so happy to be here. It’s turning out better than we expected. So again thank you Florence.

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Tags: Chef, Florence, Fresh on the Menu, South Carolina, Tommy Crayton, Victor's Bistro

Category: Interviews