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We sat down with Executive Chef Adam Hervieux of Block 3 Kitchen & Bar at The Wilson Hotel in Big Sky, Montana. New to Big Sky, this Montana-style chophouse will satisfy your cravings. Not unlike a butcher's block, it’s a careful blend of rugged and refined. The menu highlights include shared plates and fresh seafood — and a butcher's block featuring a selection of hand cut prime, Wagyu, dry aged beef, with a variety of regional and Montana game like Elk Loin, Bison Ribeye, and Venison Rack.

On the lighter side, try light entrées like soups and salads. In addition, dishes like thick-cut cauliflower steak are perfect for vegetarians.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I grew up in New England in the town of Lowell, Massachusetts and I did my Chef training in Hyde Park, New York at the Culinary Institute of America. My travels have moved me around the country, notability I was Executive Chef in Miami and West Palm Beach, Florida. Living in that region for over 8 years allowed me to be exposed to a wide variety of seafood and produce. Still to do on my culinary world tour is to visit key cities in Europe and Asia.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

I love slow cooked foods in the winter season like our Braised Short ribs from the current Block 3 menu. I am also influenced by the season and location where I work. The ski season in Montana inspires me to create comfort foods that warm the soul and fill the belly.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

Favorite food, pho! Vietnamese noodle soup. I could eat it every day at the Ramen Shack in Town Center next to The Wilson Hotel. As Executive Chef of Block 3, I have access to the finest steaks and seafood, but nothing satisfies me more than a warm bowl of noodles and broth that has simmered for hours. This is true love expressed in food.

What are three ingredients that you simply couldn’t live without?

Three staple ingredients in my culinary journey are Parmigiano Reggiano, roasted garlic and fermented soy sauce.

We love the art behind plating. What do you love about designing the perfect dish?

I think everything being in proportion, colors, shapes, and textures all working together to create something eye appealing. Even though I'd like to think my food always tastes great, it's clear our guests eat with their eyes. Our new Seafood Platter is a great example of this. King crab legs, jumbo shrimp and a lobster tail. The plate is stunning, and we have had an amazing response on its presentation.

Tell us about one of the most creative dishes you’ve cooked up?

We are making duck confit "cooked in its own fat" for a Block 3 winter salad. It is composed of Amaltheia goat cheese, candied pecans, bacon, roasted tomatoes, and black truffles — giving it a great contrast in mouth, feel and texture while still exploding with flavor. A real favorite in the restaurant at the moment.

What is one of your greatest accomplishments or awards you've earned?

A highlight in my career was being invited to cook at the prestigious James Beard House in New York. This foundation is a nonprofit organization with a mission to celebrate, support and elevate the people behind America's food culture. This experience has had a profound effect on my culinary career.

What are some of the latest trends you’re seeing in top restaurants across the globe?

I try not to follow the trends, but in Block 3 we are focused on celebrating a vast collection of whiskeys and bourbons. It's been a great pleasure collaborating with our Bar Manager and Mixologist in pairing our winter menu with house made barrel aged infusions. We sell a 30 day house-aged Manhattan which is a perfect pairing with our grilled Wagyu Strip.

What’s your favorite cocktail or beverage of choice?

Being the leading culinary influence on property, I have the great opportunity to enjoy aged whiskeys, including vertical flights of our prestigious labels. My favorite drink comes from our new brunch menu which contains bacon washed bourbon, maple syrup and walnut bitters. It’s extremely balanced and super flavorful.

What do you love about being the Executive Chef of Block 3 Kitchen & Bar at The Wilson Hotel in Big Sky, Montana?

I love working with the amazing team we have built here at Block 3. it really is a great environment.

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