MEET THE CHEF: Mark Fredette of Iron & Grass in Hudson, New York
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED JULY 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Mark Fredette of Iron & Grass in Hudson, New York.
Executive Chef Mark Fredette of Iron & Grass in Hudson, New York
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up in Charlton, Massachusetts in Southern Worcester County. I spent time in New Orleans, Alaska, Boston, and the Hudson Valley of New York. All of my time in these states and cities has helped me adapt my own philosophies in cooking.
Iron & Grass in Hudson, New York
Tell our readers an interesting fact or two about yourself.
I am married and have two boys ages 6 and 4.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I find it hard to answer this question, I am always discovering new foods, I would encourage every reader to try something that pushes you way out of your comfort zone.
Iron & Grass in Hudson, New York
What are three ingredients that you simply couldn’t live without?
Meat, salt and fat.
We love the art behind plating. What do you love about designing the perfect dish?
I enjoy the entire process. Aside from the how the dish visually affects my guests, I think the dish should explain to the guest how we think the dish should be eaten.
Iron & Grass in Hudson, New York
Tell us about one of the most creative dishes you’ve created?
We have a dish currently on the menu (and has quickly become a favorite) called beet salad, we present it as a visual pun on beef tartar. The majority of our guests are often left briefly questioning if they got the right dish.
Iron & Grass in Hudson, New York
Share your most recent awards and accreditations with us!
In our first year we had received multiple nominations for “best new restaurant” throughout the Hudson Valley’s local publications. Chronogrammies being the latest.
Iron & Grass in Hudson, New York
