MEET THE CHEF: Catalin V. Munteanu of The Dining Room at Arcadia Bluffs in Manistee, Michigan
BY TRIPVEEL EDITORIAL STAFF | February 2020
Tripveel sat down with Executive Chef Catalin V. Munteanu of The Dining Room at Arcadia Bluffs in Manistee, Michigan.
Executive Chef Catalin V. Munteanu of The Dining Room at Arcadia Bluffs in Manistee, Michigan
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I am originally from Brasov City, Transylvania, region in Northwest Romania. The source of my inspiration and culinary philosophy comes from spending countless hours with my amazing mother in the home kitchen. My mother opened the gates to creativity and love for the most fascinating job that one can have—being a chef. As far as traveling, I was lucky to travel and cook throughout the United States, from the warm and Latin cuisine of Florida to the colorful and organic cuisine of Colorado. My philosophy is based on a great respect for the gifts given to us by mother nature, the most meaningful end for the miracles that feed us every single day.
The Dining Room at Arcadia Bluffs in Manistee, Michigan
Tell our readers an interesting fact or two about yourself.
I was born about 20 miles away from “Dracula’s Castle” and I can swear I saw a bat transforming into a vampire once…
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
As a chef saying that I have a favorite food is like stating that I prefer one of my kids to another one, but if I had to choose something I would go with any of the French/Italian inspired cuisine such as a Bordeaux coq au vin with Robuchon pomme purée and a white asparagus confit.
The Dining Room at Arcadia Bluffs in Manistee, Michigan
What are three ingredients that you simply couldn’t live without?
Sea salt, black peppercorn and cold pressed extra virgin olive oil.
We love the art behind plating. What do you love about designing the perfect dish?
The art of designing and plating a perfect dish comes from countless hours spent in the kitchen executing repetition. Once the confidence is set, I love the fluidity of plating a dish with colors and textures intersecting in a puzzle-like system.
Tell us about one of the most creative dishes you’ve created?
A watercress and shrimp paste wrapped around halibut and salmon fillet, steamed in banana and nettles. Fall root vegetables buried 3 feet deep in burlap over hot river stones. Squid ink pearls and a light saffron mornay cheese sauce.
The Dining Room at Arcadia Bluffs in Manistee, Michigan
Share your most recent awards and accreditations with us!
I’ve just been awarded with the most amazing things ever, my 4 year old daughter Maya and my 4 month old son Nicolas Valentine.
What are some of the latest trends you’re seeing in top restaurants across the globe?
Self-sustainable with organic vegetables gardens attached to the restaurants. Breaking the boundaries of creativity by detaching from rigid systems such as Michelin star system.
What’s your favorite cocktail or drink of choice?
A Smoked Maple Old Fashion made with local Iron Fish Maple Bourbon Whiskey, Iron Fish Maple Syrup, Bitters, Salt Flakes and an Orange Twist, with Cherrywood Smoke.
What do you love about being the Executive Chef at The Dining Room at Arcadia Bluffs in Manistee, Michigan?
The complexity of running two distinct restaurants in two locations, the organic feel of our location next to Lake Michigan and the fact that we are surrounded by local farms.
The Dining Room at Arcadia Bluffs in Manistee, Michigan
