Tripveel sat down with Executive Chef Jeffrey Orr of Audrey Kitchen + Bar at Hilton Madison Monona Terrace, Wisconsin.
Where did you grow up and/or where have you traveled to that has helped inspire and shape your cooking philosophy?
Having lived in New York City for ten years has helped me understand the dining culture and diversity of foods.
Tell our readers an interesting fact or two about yourself.
Two interesting facts are that I lived in New York and was also a commercial litigator for six years before becoming an executive chef.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My absolute favorite cuisine would be French because of the trained and perfected approach to preparing the dishes, as well as how it is a part of the culture in all types of social classes.
What are three ingredients that you simply couldn’t live without?
Salt, shallots and thyme.
We love the art behind plating. What do you love about designing the perfect dish?
I like to keep it simple, but functional.
Tell us about one of the most creative dishes you’ve created?
I took a familiar dish like the idea of a summer BBQ picnic and re-imagined the with an elegant twist of BBQ pork, watermelon and sweet corn. Simple, traditional foods with an upscale twist to re-introduce the summer favorites within a new level of dining.
Share your most recent awards and accreditations with us!
I’m an American Culinary Federation Certified Executive Chef.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Top restaurants are now growing and raising ingredients on their own (more than just locally sourced) so they can 100% control the product with an extreme local set of flavors, therefore challenging what is perfect.
What’s your favorite cocktail or liquor?
I’m a coffee lover.
What do you love about being Executive Chef at Audrey Kitchen + Bar at Hilton Madison Monona Terrace?
I love the amazing team that I work with and used my 25 plus years of experience to create a new menu for a brand-new restaurant that opened in May of 2019. Classic comfort food with international flair for a new twist on the classics.