“Top Chef” Joe Flamm wants you to taste the Adriatic: Where Italian and Croatian flavors meet

A few “Top chef“The winners have returned to their return from cancellation to Claiming the titleBut Joe Flamm did so completely – as he was making his way through the last kitchen before appearing in the fifteenth season.

This season is located on the overwhelming landscape in Colorado, one of which remains unforgettable in modern history, thanks to its high -level competitor and prominent characters. Among them was the late head of chef Fatima Ali, who left his warmth, humor and absolute talent is a permanent sign of the world.

Since his 2018 victory, Flamm has made his mark on The scene of eating in ChicagoHe weaves his Italian and Croatian heritage in famous restaurants such as Rose Mary-where he offers what he calls “Adriatic drinks food”-and the newly open IL IL Carciofo, a love letter to the emotional kitchen in Rome. Now, FLAMM, Group Cooking Director, built a profession on bold and comfortable flavors with a modest approach to hospitality.

The salon signed with a chef to talk about his “Top Chef” trip and his time with Fati and what is the next.

Joe Flam (Kelly Sandos Photography)

The next interview was gently edited for clarity and length.

The list indicates that Rose Mary specializes in what you call “Adriatic Drinking food”. Can you talk a little about it?

The list speaks to the fun and society of our food and generous hospitality. We cook both Italian and Croatian foods, using techniques and components of both places to create dishes that can be friendly, but also tells a unique story from the region.

Il Carciofo looks amazing. Can you tell our readers a little about it?

Il Carciofo is our new Roman restaurant that opened in the Volton Market in Chicago in December. I fell in love with Rome when I organized there in 2017: R.It is the simplicity and elegance of food, the beloved of the city, history, markets, all of this. So with IL Carciofo, I try to bring it to Chicago, to present the real Roman cuisine and Italian hospitality.

I am very fascinated by some of the elements in the list currently: Lepinja, Avjar, Kajmak, Djuvec, Pašicada, Paški and Sir. How do you wander around the development of the list, planning and sources?

We are working with sellers in the local Middle West to bring what we can create our Croatian foodstuffs such as Ajvar, Kajmak and Djuvec. We also have many importers who bring us oil, vinegar and cheese (such as Paški Sir) from Croatia and other Balkan areas.

For those who are not aware of culture or Croatian foods, how do you describe them? How to differ – And how are they similar? – To the Italian and Italian American cuisine?

It is similar in many ways, but I feel that you see a lot of eastern and electrical influences in the Croatian cuisine more than in Italian. But both kitchen are rooted in traditions and focus on using the best that is available around you, which is what I love.

You are one of the three winners of “Top Chef” who win the crown after exit from the Last Chance Kitchen. How was that experience?

It is a wild road. Frankly, I think this helped the last kitchen of chance because it took some pressure. By the time I went back, I was already eliminated, so I managed to cook and enjoy.

Chef Fatima Ali is one of the competitors of reality TV at all, and I am sure it’s great competition alongside her. Can you talk a little about what the case was at work and identifying it?

Fati was an absolute star. It was nice, very talented and magnetic. I miss her every day.

For those who have not realized your journey since the “Top Chef”, can you divide them?

I have since opened Rose Mary, my first restaurant, which captured Blvd Steakush, on the chef/Day Off partner, as well as my third restaurant in Chicago, IL Carciofo.

Carciofo Alla Guida (Matt Haas)

In the “Top Chef” season, do you think that there is a specific prominent dish “has truly closed you?

It is difficult to say. Everything is blurred at this stage.

Of course, Buddha is the only American winner who won the crown twice. If all other stars are planned, will you be open to competition?

I don’t know. Never say that I do not assume, but I am very happy at home and I run my restaurant with my calamities.

What is the largest lesson or fast food that you concluded from competition – And winning – “”The head of the chefs “?

Enjoy the trip, win, loss or clouds. It is an incredible experience, the people and the places you met and I see along the way it was very special.

What highlights you for a training moment that made you cooking or food in general?

I have always loved food, traditions and cooking. It was not a moment “Ah” for me, just a culmination of my life.

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What do you say are the three most used components?

Olive oil, Parmigiano Regeyo and treated meat

What is your favorite cooking memory?

Cleaning the squid with my mother and my grandmother in mud in the newspapers For Christmas Eve when I was a young child.

What is your biggest advice to reduce food waste?

Plan for the future [and] Use everything.

Rose Mary Foreign (Matt Haas)

How do you exercise sustainability in Tahik and in your restaurants?

Knowing your provider and farms, and treat people who make your food in the same way that people who cook your food are treated.

Why cook

Because I cannot imagine getting up tomorrow and doing anything else.

What after you?

The opening of my third restaurant, IL Carciofo, in December was the great focus for me. After that, who knows. I would like to return to Italy though. . .