Matthew Niessner
Halls Chophouse executive chef feels camaraderie with others in business
With more than 20 years experience, executive chef Matthew Niessner directs the culinary operations at Halls Chophouse.
Before he served as executive chef at The Sanctuary on Kiawah Island, Niesser worked at The Brass Elephant in Baltimore and Tapas Pepin and the Princess Resort in Scottsdale, Ariz.
Neissner was a 1987 graduate at the Baltimore International College in Maryland.
Q: What's your first food memory?
Halls Chophouse
A: Barbecue ribs at the "Tick Toc Lounge" on my 12th birthday.
Q: What do you cook at home?
A: I cook whatever is in season with different cooking methods: grilling, braising, stewing or roasting.
Q: What mistakes do you see home cooks make?
A: I think one of the most unfortunate mistakes in the kitchen is the timing of all of the food to be ready and hot at the same time.
Q: What's your favorite cookbook?
A: "Tapas" by Marimore Torres.
Q: What's your signature dish?
A: Blackened Salmon With Wild Rice pilaf and asparagus with a shallot, Florida orange cream sauce.
Scott Blackerby
Q: What made you decide to become a chef?
A: The unknown passion of cooking and to read a magazine and see a chef in a grand dining room with a tall chef's tote.
Q: How passionate do you feel you are in relation to other chefs?
A: I feel a great camaraderie with other chefs in the community and across the country. For as busy as we are, I know we can count on each other when we are in need.
Q: Favorite kitchen gadgets?
A: A sharp knife and a buerre mixer.
Q: What do you feel is your greatest accomplishment as a chef?
A: Watching cooks that I train become chefs and seeing my guests with great big smiles and excitement when enjoying my food.
Q: Who is your favorite chef outside of Charleston?
A: Chris Brandt from Rochester, N.Y.
Q: Who is your favorite Charleston chef?
A: Frank Lee of Slightly North of Broad.
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