MEET THE CHEF: Alan Napier of Petit and Keet in Little Rock, Arkansas
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We sat down with Executive Chef Alan Napier of Petit and Keet in Little Rock, Arkansas. This culinary-driven dining destination offers a variety of seasonal menu items, using local products and ingredients as much as possible.
Petit and Keet in Little Rock, Arkansas
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I spent most of my early life living in Pensacola Beach, Florida. Most of my travel is either to the Caribbean or in the United States. I grew up on fresh seafood; we would fish and have gatherings where we would cook the fresh catch. It would range from a fish fry to a full-on Cajun feast. Having this in my childhood taught me that good food makes people happy.
Petit and Keet in Little Rock, Arkansas
It also would be a reason to gather and have fellowship with one another. This is an essential thing for me in life. Visiting some of the better restaurants in New York and Chicago is where this love for food and a desire to push my boundaries was born.
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
The most interesting thing is that I am self-taught. I have always had a knack for understanding flavors and how they do or don't work. I have always cooked at home, but having a creative platform such as Petit and Keet to offer my food on a larger scale has been enjoyable.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Most of the chefs I know love simple foods like burgers or sandwiches. I'm constantly reading menus when out looking for something to give me inspiration or further understanding. This doesn't tell you my favorite food, but I suggest that readers step out of their comfort zone more often and try things they may not be familiar with. I have found some of my favorite foods this way.
Petit and Keet in Little Rock, Arkansas
What are three ingredients that you simply couldn’t live without?
Butter, garlic and meat.
We love the art behind plating. What do you love about designing the perfect dish?
First and foremost is flavor. You have to find the harmony in all ingredients and ensure they all come together and form the perfect bite. In the conceptual stage of any dish, we begin thinking about what the dish will look like on a plate, but to be honest, by the time it hits the plate, you almost always have to make some slight tweaks to make the plate appealing and artistic. I am currently focusing on this as an area of improvement. I often send pictures of my creations to my girlfriend for feedback on the plating. She is a bit of a foodie and loves to critique food, so I value her input and support.
Petit and Keet in Little Rock, Arkansas
Tell us about one of the most creative dishes you’ve cooked up?
This is a tricky question because I am just getting back into the kitchen professionally, so I only have a small number to choose from. That said, we hosted an entire Halloween dinner that revolved around the Mad Hatter. It was an eight-course menu that wowed the guests. Other than that, the seared scallop over a yuzu curd with fennel frowns and pomegranate seeds. I'd love to see this on our spring menu with a few minor tweaks.
What is one of your greatest accomplishments or awards you've earned?
Being the Executive Chef of Petit and Keet is a huge accomplishment. I have dreamed of being an Executive Chef since I was a kid. To have this opportunity is literally a dream come true.
Petit and Keet in Little Rock, Arkansas
What are some of the latest trends you’re seeing in top restaurants across the globe?
People are drinking less. I have watched this trend for the last few years, and it continues to grow.
What’s your favorite cocktail or beverage of choice?
Mt. Dew Zero.
Petit and Keet in Little Rock, Arkansas
What do you love about being the Executive Chef of Petit and Keet in Little Rock, Arkansas?
What do you love most about being the Executive Chef at Petit and Keet? I love the freedom to be creative, the wonderful people I am surrounded by daily, and the familial feeling from the top to the bottom of the organization. We have a fantastic team of professionals who come in daily and deliver with excellence. As a restaurant operator, what more can you ask for?
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