MEET THE CHEF: Heskeith Flavien of Mason Street Grill at The Pfister Hotel in Milwaukee, Wisconsin
BY TRIPVEEL EDITORIAL STAFF | October 2020
Tripveel sat down with Executive Chef Heskeith Flavien of Mason Street Grill at The Pfister Hotel in Milwaukee, Wisconsin.
Executive Chef Heskeith Flavien of Mason Street Grill at The Pfister Hotel in Milwaukee, Wisconsin
Where did you grow up and where have you traveled to that has helped inspire and shape your cooking philosophy?
I grew up on a small Caribbean island called St. Lucia. I was raised by my Grandmother and two aunts, spending most of my time in the garden and the kitchen. The dishes we cooked and ate were a mixture of French, East Indian, and African cuisine. We had fruit trees and fresh vegetable in abundance and freshly slaughtered meats, poultry and plenty of fresh seafood. I moved to Louisiana when I was 19 and fell in love with Creole cuisine, which has a lot in common with the food I grew up with.
Executive Chef Heskeith Flavien of Mason Street Grill at The Pfister Hotel in Milwaukee, Wisconsin
Tell our readers an interesting fact or two about yourself.
I have climbed to the top of Mount Kilimanjaro, one of the most physically, emotionally, and psychologically difficult challenges of my life. I have qualified twice to represent my home country, St. Lucia, at the Reebok CrossFit Games.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
This is tough! I genuinely love food and like to try new dishes everywhere I go, but I always crave fresh shucked oysters on the half shell. The taste of the ocean always brings me back home.
Executive Chef Heskeith Flavien of Mason Street Grill at The Pfister Hotel in Milwaukee, Wisconsin
What are three ingredients that you simply couldn’t live without?
Thyme, butter, garlic... you can cook anything with those ingredients.
We love the art behind plating. What do you love about designing the perfect dish?
I’ve been told that half the battle is won with a great plate presentation. I’ve tried many plating styles, but I love to keep my plating clean and simple, letting the food show its beauty.
Executive Chef Heskeith Flavien of Mason Street Grill at The Pfister Hotel in Milwaukee, Wisconsin
Tell us about one of the most creative dishes you’ve created?
I’m constantly working on more creative dishes as I evolve into a better and better chef. I love the flavor and texture of grilled octopus, so one of my favorite I have created is grilled octopus paired with a classic chickpea hummus, red pepper harissa, chimichurri, Greek yogurt, a sprinkle of sumac, and finished with grilled lemon. But if I’m spending time with friends and family, I never get tired of cooking a big pot of chicken and andouille sausage gumbo.
Executive Chef Heskeith Flavien of Mason Street Grill at The Pfister Hotel in Milwaukee, Wisconsin
