MEET THE CHEF: Ashish Alfred of Duck Duck Goose in Baltimore, Maryland
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED JULY 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Ashish Alfred of Duck Duck Goose in Baltimore, Maryland.
Executive Chef Ashish Alfred of Duck Duck Goose in Baltimore, Maryland
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in the Greater D.C. area and when I was little I traveled to Europe with my mother. Since then, I make it a point to travel as much as possible. I am a classically trained French chef, and garner all of my inspiration through travel—whether that is regional or international. I have always loved cooking French food because of the technique. I like the meticulous nature of French cooking—that there is a right way to do something. From there, you can add small creative spins to make it your own.
Duck Duck Goose in Baltimore, Maryland
Tell our readers an interesting fact or two about yourself.
I speak about four languages. In the kitchen, you come across people from different backgrounds and it is important to be able to communicate effectively. I have worked in dozens of restaurants and now own and operate four of my own. I’m always making the extra effort to communicate with people and meet them where they are has made all the difference.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Steak tartare is something absolutely special when it’s done right. In America we treat it as an appetizer, the rest of the world treats it like an entree.
Duck Duck Goose in Baltimore, Maryland
What are three ingredients that you simply couldn’t live without?
Butter, good vinegar and salt.
We love the art behind plating. What do you love about designing the perfect dish?
Plating in my restaurants is very important, because you eat with your eyes before you eat with your belly. Not to mention—social media is monumental in owning and operating any business in today’s world. In Alfred Restaurant Group establishments, we focus on simplicity with pops of color. We also like creating a moment—whether it’s a duck jus pour as soon as it hits your table, or a drizzle of homemade caramel on our famous croissant bread pudding for dessert.
Duck Duck Goose in Baltimore, Maryland
Tell us about one of the most creative dishes you’ve created?
I recently put my own spin on a Raviolo al' Uovo and instead of a ricotta filling with egg yolk, I created an eggplant curry version. I fried it instead of boiling it, and it ended up being one of the best dishes I have ever made.
Share your most recent awards and accreditations with us?
Earning acclaim from Duck Duck Goose Baltimore and Duck Duck Goose Bethesda, I was named “Maryland Chef of the Year” in 2019 by the Maryland Restaurant Association. The prestigious award recognizes overall excellence in the food service industry and dedication to the community. The Baltimore Business Journal recognized me as a “40 Under 40” recipient in 2020 as a product of my personal success, business growth and philanthropic efforts that better the community. I am also one of the faces of “Visit Baltimore’s 202 rebrand, representing Baltimore’s unapologetic pride and diversity. Most recently, I was recognized as Chef Advocate by Baltimore Magazine for my efforts fighting against the exorbitant service fees charged by mobile delivery apps during the pandemic.
Duck Duck Goose in Baltimore, Maryland
