Doug Psaltis on NY Vs. Chicago, Food TV, and More

By Kelly Dobkin

Doug Psaltis got his first kitchen gig at age ten - helping out his grandfather at his Greek diner in Queens - but in his adult years, Psaltis' passion for food only intensified, working in kitchens around the world and across the country. His resume boasts both gigs and stages at some of the top restaurants in the U.S. and he's worked under chefs like Alain Ducasse, David Bouley and Wayne Nish. Most recently Psaltis has been working in Chicago, running the stoves at white-hot eateries like the perpetually booked RPM Italian and Paris Club. We caught up with the accomplished chef for a quick chat about his current and future projects, his thoughts on food TV and more. Check it out below.

Zagat: You started out in the industry at such a young age, did you ever consider another career?

Not really. If I had to pick something else I'd love to think I would be somehow involved in a competitive athletic sport, I love competition. I hope I'd be doing something like that.

Zagat: How do you think diner expectations differ in NY vs Chicago?

Well it's interesting because you know at one point we might say, New York has more sophisticated diners, and they want more elegance and sophistication and some points of that I can agree upon. But then you look at all the sophisticated things you have here like with Grant Achatz at Alinea, and the Motos and all the great restaurants focused on great high-end, really special boutique-y stuff that New York City doesn't have. So I just think the main differences are that in New York there's a little bit more of a leader in some groups and it has a lot more depth in everything and depth in certain dining crowds. But expectations in both places are both pretty high -  people in Chicago I think sometimes they want a little bit more entertainment with their meal than just going out to eat at a four-star restaurant.

Zagat: What was your inspiration for the menu at RPM Italian?

It was mainly the great pasta that we've have in Italy in the past and ingredients were our biggest inspiration, and really the focus on making great handmade pastas. I was influenced by Michael Tusk in SF - I think he is one of the best chefs in the country. I was inspired by the way he handles pastas and I admire the integrity he has.

Zagat: Do you miss living in New York?

Every day, I'll always love New York, but I don't feel like I'm that detached from NYC I go there often. The thing about NYC is that nothing's easy- everything sucks...but it's just so much fun. If you want to go to brunch on a Sunday morning, the wait is terrible, etc. but you might have a great time once you finally sit down. You know you live with those things. I spent a lot of my life in New York. I like a lot of what it stands for, the resiliency.

Zagat: What things do you love most about the scene in Chicago?

One of the things I admire the most about Chicago is that it's a great place for young people to get their start and there's a lot of opportunity for a young chef to really step out on his own. It's very exciting, reminds me a lot of Brooklyn in some ways.

Zagat: What was it like working with Giuliana and Bill Rancic and Mama DiPandi?

They're fantastic to work with and I think we all have the same goals. We had a lot of fun together.

Zagat: You've worked for some many legendary chefs, who do you think was the greatest mentor to you?

Alain Ducasse for sure.

Zagat: So did you feel that was the most pressure you felt in your career?

Yes. Working with him was like playing for the Yankees. 

Zagat: How do you feel about food TV?

I competed on Iron Chef and I've done some morning shows here and there. I probably wouldn't say I would never do a big food TV show (like a Top Chef Masters) but I'm just not that interested in it.

Zagat: Does food TV paint a misconception about being a chef?

100% misconception. The biggest misconception is that there's no focus on business, when you realize you have a direct effect on the business and a direct responsibility for the business. The better understanding you have of that, the better.

Zagat: Do you feel like you had more inside knowledge of the business side of the industry having grown up in it?
I do feel I did and I lost some of that as I got wrapped up in chasing stars and working at four-star restaurants where your job is very small scope which is just to make the best food. I think I lost sight of some of those business instincts I had but I've regained them the last seven or eight years. You have to know what it takes to make money in a restaurant. The worst possible position to be in is a restaurant that's not making money. 

Zagat: Any new projects in the works?

Yes, we're opening a country barbecue joint in October, in River North. It's going to be a lot of fun. 

Zagat: What do you hope to achieve in the future?

Basically to continue to help young people become great chefs. I had the opportunity to create concepts and open restaurants, and it really gives me the opportunity to give that back to young chefs in the community.

Zagat: What advice would you give a chef just starting out?

I would say starting out in my field, it's better to identify their goals and work directly toward them, a lot of times you get lost in the romance of the business and not really work toward what makes you happy. 

Zagat: What's the most common mistake that first-year restaurants make?

Really going into it without planning properly, whether it's financials, it's one of the things I've been most impressed with at Lettuce Entertain You is the time we take in pre-opening. It's important to plan.