Drusie & Darr by Jean-Georges at The Hermitage Hotel in Nashville, Tennessee: Meet the Chef
Follow 5 Reasons to Visit® on Google News for the latest travel articles + guides
5 Reasons to Visit® sat down with Executive Chef Kelsi Armijo of Drusie & Darr by Jean-Georges at The Hermitage Hotel in Nashville, Tennessee.
Executive Chef Kelsi Armijo
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Las Vegas and I was fortunate to be introduced to the kitchen at an early age, standing on a chair cooking in my grandmother’s kitchen from the time I could hold a spoon. My stepmom, Lori, was also a tremendous influence on my cooking as she taught me culinary skills at an early age. From Rob Moore to Jeannie Glass, to Stephanie Boswell to David Codney, and of course Jean-Georges—I’ve worked with a number of brilliant chefs who have had a pivotal influence on my career path. I also love to travel and am inspired every time I go to a new destination or even go out to dinner.
Drusie & Darr by Jean-Georges at The Hermitage Hotel in Nashville, Tennessee
Tell our readers an interesting fact or two about yourself.
This is my fourth time working for Jean-Georges, starting as an extern at Jean Georges Steak House at the Aria in Las Vegas up until now, as Executive Chef at The Hermitage Hotel.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Carne Adovada! Hands down it is my go-to meal whenever I am with family. It is essentially a chile stewed pork from New Mexico. It is one of those dishes that can be delicious for breakfast all the way to dinner and still serve as the perfect midnight snack.
Drusie & Darr by Jean-Georges at The Hermitage Hotel in Nashville, Tennessee
What are three ingredients that you simply couldn’t live without?
Garlic, salt and chiles. Only three because cheese and potatoes are hard to leave out.
We love the art behind plating. What do you love about designing the perfect dish?
Making sure the texture is as balanced as the flavor.
Drusie & Darr by Jean-Georges at The Hermitage Hotel in Nashville, Tennessee
Tell us about one of the most creative dishes you’ve created?
One of my favorite dishes has been a roasted fennel gnocchi with Pernod candied hazelnuts. Super simple, but super delicious. I believe that sometimes keeping things simple is more difficult to be successful at.
Drusie & Darr by Jean-Georges at The Hermitage Hotel in Nashville, Tennessee
What are some of the latest trends you’re seeing in top restaurants across the globe?
What are some of the latest trends you’re seeing in top restaurants around the globe? Going back to basics in supporting local farmers and utilizing the product at hand that is available and in its prime.
What’s your favorite cocktail or beverage of choice?
Last Word. It’s a classic for a reason.
Drusie & Darr by Jean-Georges at The Hermitage Hotel in Nashville, Tennessee
