Blu Pointe Restaurant In Newburgh, New York: Meet The Chef
WRITTEN BY 5 REASONS TO VISIT® EDITORIAL STAFF
PUBLISHED OCTOBER 2022 • 4 min read
5 Reasons to Visit® sat down with Executive Chef Scott Rackliff of Blu Pointe in Newburgh, New York.
Executive Chef Scott Rackliff of Blu Pointe in Newburgh, 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 New Hampshire as a child, then as an adult I have lived and worked all around the country. This has helped me become very versatile in many styles and cuisines.
Blu Pointe in Newburgh, New York
Tell our readers an interesting fact or two about yourself.
I started at McDonalds and worked my way up to the number one restaurant in the world, Eleven Madison Park in New York City. I did this without culinary formal training or schooling. Instead I worked hard, listened and was a sponge absorbing knowledge.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
Well, my absolute favorite food is pizza without a doubt.
Blu Pointe in Newburgh, New York
What are three ingredients that you simply couldn’t live without?
Flour, salt and butter. These three ingredients are very versatile and can be used to enhance many dishes.
We love the art behind plating. What do you love about designing the perfect dish?
I love the artistic expression behind making a dish not only beautiful, but absolutely delicious. I also love the continued evolution in those dishes to improve them.
Tell us about one of the most creative dishes you’ve created?
Pastrami Salmon Layer Cake with Squid Ink Dosa, Preserved Lemon Creme Fraiche, Pickled Mustard.
Blu Pointe in Newburgh, New York
What is one of your greatest accomplishments and/or recent awards you've earned?
Working at the number one restaurant in the world was pretty amazing. Then being a contestant on Food Network's Chopped and seeing the excitement from my daughter to watch me on TV.
What are some of the latest trends you’re seeing in top restaurants across the globe?
I think one of the things happening now is many great chefs are getting back to simplicity. Taking great ingredients and letting them speak for themselves.
Blu Pointe in Newburgh, New York
