Blue Door Kitchen & Garden in Chicago, Illinois: Meet the Chef

BY TRIPVEEL EDITORIAL STAFF | February 2020

Tripveel sat down with Executive Chef Art Smith of Blue Door Kitchen & Garden in Chicago, Illinois.

Executive Chef Art Smith of Blue Door Kitchen & Garden in Chicago, Illinois

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

​I grew up in Jasper, Florida. It's a small town in Northern Florida. I have traveled all around the globe and experienced many different cultures. My philosophy in life is wherever you go, take something back home with you. 

Blue Door Kitchen & Garden in Chicago, Illinois

Tell our readers an interesting fact or two about yourself. 

I grew up on a tobacco farm and became a young pianist to escape the farm. I ended up studying music in college, but ultimately loved food more. 

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

My absolute favorite food is a Chicago style hot dog! I also love going to any local bake shop for their delicious baked goods made from scratch. 

Blue Door Kitchen & Garden in Chicago, Illinois

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

The "Southern Holy Trinity" — onions, celery and garlic. These ingredients are the foundation of flavor in every great southern recipe! 

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

I love beautifully plated food. Throughout my career I have had the privilege to plate food for the amazing and talented Martha Stewart. We both have the same mentality that food should be beautiful and adorned. I have also had the opportunity to enjoy beautifully plated dishes by other chefs—most notably Charlie Trotter's dinners.

Blue Door Kitchen & Garden in Chicago, Illinois

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

My creativity revolves around my Great Grandmother's recipes and adding my own twist. I love our family pound cake. I take local kumquat candy and add some of the jam and juice to the cake. I then glaze the baked cake with the preserves. In addition, I recently did an upscale version of chicken and dumplings. I braised the chicken with vegetables and white wine; it was delicious!

Blue Door Kitchen & Garden in Chicago, Illinois

Share your most recent awards and accreditations with us! 

I have received two James Beard awards for my cookbooks and my humanitarian work with children.

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

I believe one of the most popular trends in food right now is using fresher ingredients. However, while comfort food is not trendy, I believe people will always love and gravitate towards comfort food dishes. 

What’s your favorite cocktail or drink of choice?

I like a simple cocktail—Tito's with Soda and a Meyer Lemon. 

What do you love about being the Executive Chef at Blue Door Kitchen & Garden in Chicago, Illinois?

I enjoy being the Executive Chef at the first white tablecloth restaurant in Chicago—Blue Door Kitchen & Garden. We are famous for our delicious fried chicken and farm to table dishes.