Copper Spoon Restaurant In Fort Wayne, Indiana: Meet The Chef
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We sat down with Executive Chef Alex Romines-Ditton of Copper Spoon in Fort Wayne, Indiana. Copper Spoon's culinary team serves locally-sourced food whenever possible, and strives to impress both Fort Wayne locals and out-of-town foodies alike.
Copper Spoon in Fort Wayne, Indiana
The restaurant also supports the local food scene by establishing and maintaining relationships with many local food suppliers and farmers.
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up just outside of Denver, Colorado and spent my 20s and early 30s cooking around Portland, Oregon. While working in Oregon it really drove home the importance of working with local farmers and showcasing what the region has to offer. I believe this is translatable to anywhere, focusing on what is being produced near the establishment and more importantly showcasing farmers proud, hard work.
Copper Spoon in Fort Wayne, Indiana
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I have a lot of vegetarian and vegan friends, and I love making dishes that are vegetable driven. On the flip side of that coin, I really enjoy all things meat as well. So, I feel like sometimes there are a lot of solely vegetarian creations with meat heavy dishes along side.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I love to eat Japanese food. The deep flavors while maintaining product integrity is something that I have always found interesting and very appetizing!
Copper Spoon in Fort Wayne, Indiana
What are three ingredients that you simply couldn’t live without?
Really good olive oil, lemons in all forms, and salt.
We love the art behind plating. What do you love about designing the perfect dish?
Plating has never been on the forefront of my mind while creating a dish. However, having the capability of transforming ingredients into different consistencies, textures and viscosities can always lend itself to interesting interpretations of different ingredients.
Copper Spoon in Fort Wayne, Indiana
Tell us about one of the most creative dishes you’ve cooked up?
I really like our current roasted carrot dish. It is on our appetizer list and it consists of blistered carrots, caramelized onion soubise, Kalamata olives, cacao nib crumble, and leek oil.
What is one of your greatest accomplishments or awards you've earned?
I really enjoyed working my way around and up in Oregon. I moved to Oregon to solely cook food and when we left I felt like I had accomplished what I set out to do while living there.
Copper Spoon in Fort Wayne, Indiana
What are some of the latest trends you’re seeing in top restaurants across the globe?
I hope that the industry keeps on heading in the direction of importance of what is around us. What our communities are growing and more importantly excited about growing.
What’s your favorite cocktail or beverage of choice?
I enjoy anything non-alcoholic; lately I’ve really been loving WIlderton Earthen. It’s great in a “mule.”
Copper Spoon in Fort Wayne, Indiana
What do you love about being the Executive Chef of Copper Spoon in Fort Wayne, Indiana?
I love the ability to connect with the general public by feeding them. Being able to do what I love while making others happy is really what it is all about.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
