Chef Kelly Whitaker, a visionary in the culinary world, is celebrated for his pioneering work in sustainable, innovative cooking and was recently recognized by the James Beard Foundation as their national Outstanding Restaurateur of the year.
As the founder of acclaimed restaurants Basta in Boulder and The Wolf’s Tailor in Denver, Kelly Whitaker has carved a niche for himself by emphasizing the importance of local ingredients, traditional techniques, and a zero-waste approach.
His culinary journey began with formal training at the Apicius School of International Hospitality in Italy, profoundly influencing his appreciation for artisanal craftsmanship and sustainable practices.
Whitaker’s restaurants are a testament to his dedication to ethical sourcing and environmental responsibility. Basta is known for its wood-fired dishes and focus on seasonal, local produce, while The Wolf’s Tailor merges Italian and Japanese influences, showcasing his versatility and creativity.
Both establishments have garnered critical acclaim, earning Whitaker a reputation as a leader in the farm-to-table movement.
Total Food Service wanted to interview Chef Kelly Whitaker to gain insight into his unique culinary philosophy and explore the innovative practices that set his restaurants apart. His commitment to sustainability, from sourcing to serving, offers valuable lessons for both aspiring chefs and conscious consumers.
By understanding his approach, we hope to inspire a broader conversation about the future of food and the role of chefs in promoting sustainability and responsible dining.
Can you tell us about your journey into the culinary world and what inspired you to become a chef?
My journey into the culinary world began at a young age. Growing up, I was always fascinated by the kitchen and the process of creating meals. My family played a significant role in this, as we spent a lot of time cooking and eating together.
The smells, flavors, and joy of sharing a meal all resonated with me deeply. After high school, I decided to pursue this passion professionally and enrolled in culinary school.
My career took off from there, and I haven’t looked back since.
What was your experience like working in Italy, and how did it influence your cooking style?
Working in Italy was a transformative experience for me. I trained in several regions, each with its unique culinary traditions and techniques. The emphasis on fresh, local ingredients and the simplicity yet depth of flavors was eye-opening.
It taught me to respect the ingredients and let them shine in their natural form. This philosophy has heavily influenced my cooking style, focusing on high-quality, seasonal ingredients and minimalistic preparation to highlight their inherent flavors.
How did your time at Providence in Los Angeles shape your culinary approach and philosophy?
My time at Providence was instrumental in shaping my culinary philosophy. Working under Chef Michael Cimarusti, I learned the importance of precision, technique, and innovation.
The focus on seafood sustainability and the meticulous sourcing of ingredients were particularly impactful. It instilled a sense of responsibility towards the environment and the importance of sustainable practices in the kitchen.
This experience honed my skills and broadened my perspective on what it means to be a chef.
Can you elaborate on your approach to using grains in your dishes?
Grains are a fundamental element of my cooking. I believe in using ancient grains and heirloom varieties, which offer superior flavor and nutritional value.
We mill our own flour at the restaurants to ensure the freshest, highest quality product. My approach is to incorporate grains to complement and enhance other ingredients, whether in bread, pasta or as a base for a dish.
Grains provide texture, depth, and a connection to the land, which is essential in my culinary philosophy.
Our Dry Storage operation in Boulder has evolved from a café to a bustling milling operation, selling and distributing hundreds of pounds of flour weekly.
This transformation aligns with our mission at the Noble Grain Alliance—to restore and return local heritage grains through farming, milling, and distribution. Our efforts emphasize the importance of supporting local agriculture and food systems.
By providing fresh bread, organic grains, and locally sourced ingredients, we aim to empower our community with the resources to make informed, sustainable food choices.
Our goal is to advance our mission, giving greater access to quality grains and fostering a deeper connection between food, land, and community.
What is your strategy for managing and differentiating each of your restaurants in Colorado?
Each restaurant has its own unique identity and focus, but they all share a common philosophy of sustainability, quality, and community. For example, Basta is all about wood-fired cooking and communal dining, while The Wolf’s Tailor emphasizes seasonal ingredients and innovative techniques.
Dry Storage focuses on grains and bread, showcasing our in-house milling process. My strategy is to ensure each restaurant has a clear vision and concept, allowing them to stand out while maintaining a cohesive brand identity that reflects our core values.
What inspired you to open a restaurant in Oklahoma, and how has the experience been so far?
Taking over Nonesuch in Oklahoma was driven by the desire to bring our culinary philosophy to a new audience and explore the region’s rich agricultural heritage.
The community’s warmth and enthusiasm have been incredible, and we’ve built strong relationships with local farmers and producers. This has allowed us to source exceptional ingredients and create a menu that reflects the local terroir.
The experience has been rewarding, both in terms of the support from the community and the opportunity to expand our culinary reach.
How did it feel to be honored by the James Beard Foundation, and what impact has it had on your career?
Being honored by the James Beard Foundation was a humbling and gratifying experience. It’s one of the highest accolades in our industry, and it validates our entire team’s hard work and dedication.
The recognition has brought more visibility to our restaurants and our commitment to sustainability and quality. It’s also motivated me to continue pushing the boundaries and striving for excellence in everything we do.
You’ve been noted for not having an ego in the kitchen. How do you maintain this attitude, and why is it important?
I believe that the kitchen should be a collaborative environment where everyone feels valued and respected. Maintaining humility allows for open communication, learning, and growth.
It’s important to remember that no one is above anyone else, and every team member contributes to the restaurant’s success. This attitude fosters a positive work environment, encourages creativity, and leads to better food and service.
I strive to lead by example, showing that humility and hard work go hand in hand.
Why is seafood sustainability so important to you, and how do you ensure it in your restaurants?
Seafood sustainability is crucial because overfishing and irresponsible practices deplete our oceans and harm marine ecosystems. As chefs, we are responsible for sourcing our seafood ethically and supporting sustainable fisheries.
In my restaurants, we work closely with suppliers who share our commitment to sustainability. We prioritize seasonal and locally sourced seafood and are transparent with our guests about where their food comes from.
This helps protect the environment and ensures that we are serving the highest quality, most responsibly sourced seafood.
Can you share a memorable moment or lesson from your culinary career that significantly impacted you?
One of the most memorable moments in my career was the first time I worked a dinner service in Italy. The intensity, the passion, and the camaraderie in the kitchen were unlike anything I had experienced before.
It taught me the importance of teamwork and the relentless pursuit of excellence. Another significant lesson came from a mentor who emphasized the importance of never cutting corners and always striving for perfection, no matter how small the detail.
These experiences have deeply influenced my approach to cooking and running a restaurant.
How do you balance creativity and consistency across your different restaurants?
Balancing creativity and consistency is a continuous challenge, but it’s essential for maintaining the quality and integrity of our restaurants. We achieve this through rigorous training, clear communication, and a strong focus on our core values.
Each restaurant has a dedicated team of chefs passionate about our vision and committed to delivering consistent, high-quality food.
At the same time, we encourage creativity and innovation, allowing our chefs to experiment and develop new dishes that reflect our evolving culinary perspective.
What role do local farmers and producers play in your culinary approach, and how do you foster these relationships?
Local farmers and producers are the backbone of our culinary approach. They provide us with the freshest, highest-quality ingredients—essential for creating exceptional dishes.
We foster these relationships by visiting farms, understanding their practices, and collaborating on seasonal planning. This direct connection ensures that we are aligned in our commitment to sustainability and quality.
It also allows us to support the local economy and create a community around our food.
Can you discuss any future projects or goals you have for your culinary career?
Looking ahead, I am excited to continue innovating and expanding our culinary horizons. We have plans to open new restaurants that will explore different cuisines and concepts, always rooted in our commitment to sustainability and quality.
Another goal is further developing our grain program, including expanding our milling operations and exploring new grain varieties.
Education is also a priority; I want to share our knowledge and passion for sustainable practices with a broader audience through workshops, collaborations, and possibly even a cookbook.
How do you stay inspired and continually evolve your culinary style?
Staying inspired involves constantly seeking new experiences and learning from others. Traveling, dining at different restaurants, and working with talented chefs all contribute to my culinary evolution.
I also find inspiration in the changing seasons and the unique ingredients they bring. Collaborating with farmers and producers opens new possibilities and challenges me to think creatively.
Ultimately, the desire to create memorable dining experiences and connect with our guests drives my continual growth and evolution.
What advice would you give aspiring chefs who want to significantly impact the culinary world?
My advice to aspiring chefs is to focus on honing your skills, understanding the fundamentals, and never stop learning. Be curious, ask questions, and seek out mentors who can guide you.
Embrace hard work and humility, and always strive for excellence in everything you do. Sustainability and responsibility are key; understand the impact of your choices and commit to ethical sourcing and practices.
Finally, be passionate and persistent. The culinary world is demanding, but you can make a significant impact with dedication and love for what you do.
All photos courtesy of Kelly Whitaker and Id Est Hospitality Group unless noted otherwise.
