Chef Profiles |
At Meyer Natural Angus, we are proud to work with some of the best chefs in the country. They have worked from the firing line to executive chefs at many of the top rated, fine dining restaurants across the US. Their experience, zest for life and humor make them a real treat to have on our team. Read on as they talk food, family and travel. Be sure to ask our Executive Chef, Monty, any cooking-related questions you might have by clicking here. |
Rick Laakkonen
Where were you born? New York City
What is earliest memory of food? Enjoying superb food at family gatherings at either of my grandparents’ houses.
Who are your cooking mentors? Paul Cyr for the initial fundamentals. Alain Ducasse for his combinations of rustic and refined, elegant simplicity and tradition.
How old were you when you realized you wanted to be a chef? 15
Why did you become a chef? I was working in restaurants since the age of 15, and it became my passion.
If you could be anything other than a chef, what would you be? A farmer or commercial fisherman.
Where did you go to school? The Culinary Institute of America, Hyde Park, New York and Ecole LeNotre, Plaisir, France
What’s your dream job? Director of Culinary Education at the Meyer Natural Foods Center of the Culinary Institute of America.
What’s the worst job you ever had? Delivering newspapers house to house as a young kid, and even that wasn’t really bad.
What do you always have in your refrigerator? Eggs, Grana Padano, yogurt
What’s your favorite guilty pleasure? Ice Cream
If you were a type of food, what would you be and why? Artichoke … I never met a thistle I didn’t like.
Do you like cooking for large numbers of people? Yes, I’ve run the kitchens of the #2 and #5 top grossing restaurants in America.
What do you like to do when you’re not cooking? I enjoy downtime with family, gardening, hunting, fishing and boating.
What’s the most exciting thing you’ve ever done? Living and working in Europe
Do you like to travel? If so, where do you like to go? Yes … Finland, Spain, France, Italy, all over the US
Do you have any pets? 1 dog and 1 cat
Do you have a favorite snack? Cookies
What is your newest obsession? Finding new ways to sell beef in a challenging market
Are you on social media? Yes
Do you have a quote or motto that you live by? Treat family like friends & friends like family.
What’s your favorite food? Artichokes
What’s your favorite MNA recipe? Original Bob with MNA ground chuck
Do you do any philanthropic work? Guest chef events for charities and fundraising
Tell me about your best experience in the kitchen? What about your worst? Best: Cooking for my mother and father at my own restaurant Ilo in NYC. Worst: Being in the kitchen at my restaurant with no customers right after 9/11.
What else should we know about you? I’m married to my childhood sweetheart, Irene. We have three protégés - Erik, Samantha and Karl.
John Enright
Where were you born? Fullerton, California
What is earliest memory of food? Grandma and Mom were all about food. We used to have a vegetable garden, and we would pick the produce that we used for dinner. Another favorite memory is of my mom’s taco night. That poor woman, three boys of her own and then we would invite the whole neighborhood over, and she would make the taco shells fresh to order! She gets a purple heart just for that.
Who are your cooking mentors? As I just mentioned, the women of our house. Handmade pies from scratch were a norm for us. In the business, I was a little bit of a rebel doing things differently from what everybody else did.
How old were you when you realized you wanted to be a chef? Right after high school. My mother was tired of me watching Gilligan’s Island and going to the beach all day. She said I needed to get a job. So, I headed off to the best restaurant closest to my house (and on the way to the beach). That’s where I met Phil DeCarrion and his team. They all saw something in me that I didn’t, so they worked me and taught me everything they could. And 2 ½ years later, they took a risk and asked me to be the chef. Two more amazing years, and then it was time for the baby bird to leave the nest. To this day I still talk to Mr. DeCarrion and Mike Salotti.
Why did you become a chef? It just fit. You can’t teach taste buds. God gave me a good set, and when you see me, you can tell I still put them to the test a lot. I enjoy the culinary aspect and now, in my position at Meyer, I have the opportunity to cook on the Meyer ranch and interact with our business partners at the same time. It’s perfect for me.
If you could be anything other than a chef, what would you be? Of course an astronaut! My grandfather was very involved with the space program. I tried a little accounting in college (if you know me you are saying “really bad fit”). Other than that I have never really thought about it. I know how to cook, and I can make the owner of a restaurant a good income.
Where did you go to school? The training that I worked through was a European style apprenticeship where you focused on one area of the kitchen until you mastered it and then moved on to another. Other than that, I was always willing to put myself out there and challenge what I was doing. Thank you to my family and friends for putting up with some off-the-mark meals.
What’s your dream job? The gift of the job I have right now is darn close. If I was not the ranch chef and working for Mr. Meyer and team … I would like to be in a small restaurant, preferably a converted house very close to the beach in a small town, blackboard specials based off of what came out of the water or local growers with awesome wine pairings. I would have to be able to hang a sign on the door at times that says, “Gone Fishing.”
What’s the worst job you ever had? Wow, that is a tough one. I firmly believe you always have a choice, so I never found myself in a bad job. If it didn’t work for me, I had no problem moving on.
What do you always have in your refrigerator? Condiments, good beer and Chef to Chef.
What’s your favorite guilty pleasure? Good wine, great friends and family, cooking together while telling stories.
If you were a type of food, what would you be and why? Something out of the norm (once you meet me you will understand) and very decadent.
Do you like cooking for large numbers of people? Yes, I love the challenge of putting something together that touches as many people as possible. I will drive myself nuts trying to put it together to look exactly the same for everyone and delivering the highest quality possible.
What do you like to do when you’re not cooking? Fishing, kayaking, golfing and anything near water. Any chance I can spend time with my daughters--they are my angels--I do it!
What’s the most exciting thing you’ve ever done? I have met the first astronauts that landed on the moon (thank you grandpa), and I have cooked for several world leaders. Most exciting though … I witnessed both of my angels take their first breath. I am very lucky.
Do you like to travel? If so, where do you like to go? Yes, very much! I love Belgium, and I also like to go to beach locations were the water is warm for snorkeling and the drinks are served in coconuts with plastic mermaids hanging off the top with little umbrellas.
Do you have any pets? Not right now … miss you Spanky. I have been traveling a lot. But I see it in my future.
Do you have a favorite snack? MMMMMMM, bacon.
What is your newest obsession? Kayaking, fishing, archery and being outdoors.
Are you on social media? Yes, sometimes it is the only way to keep up with my family. We are close, but we are always on the go.
What’s your favorite food? It changes constantly. I like to mix it up quite a bit as far as cooking style. I am not good with routine.
Do you have a favorite quote or motto that you live by? Sometimes when I look back on all the wine I drink, I feel shame. Then I look into the glass and think about the workers in the vineyards and all of their hopes and dreams. If I don't drink this wine, they may be out of work, and their dreams may be shattered. Then I say to myself, it is better that I drink this wine and let their dreams come true rather than be selfish and worry about my liver. I also like this quote …“Life is way too short, live it while you are able to enjoy it,” Jack Handy.
Have you ever been on TV? Yes, several times, national and local.
Do you do any philanthropic work? My daughter and I have been through a lot so there are a select group that we help now. Over the years I have been blessed to work with: Elisabeth Glaser Pediatrics Aids Foundation, Make a Wish Foundation, Camp Cartwheel and Share our Strength.
Tell me about your best experience in the kitchen? Way too many for me to list, especially since I have been cooking at the Meyer Company Ranch.
What about your worst? I was creating a Luau at PGA West Country Club during the Bob Hope Classic for the members. I was roasting pigs all day long for the event, and we had 400 rsvps, but we had over 500 show up. It is hard to stretch the pig over that many extra people. We did not cover it all … ouch.
What else should we know about you? If I did not have my daughters in my life, I have no idea where and who I would be. I have a few good friends that I call family (you know who you are). That holds true for them as well. Also, I’m thankful for the gift my grandparents, mother and brothers have given me which are difficult for me to explain. It is all about family. My brothers and their families are so much fun, and they have put up with me for years.
Monty Staggs
Where were you born? Abilene, TX
What is your earliest memory of food? My mom and Grandmother are both great cooks. When they cooked, everyone was happy. They showed me the immediate gratification you could receive by making great food.
Who are your cooking mentors? Again, both mom and grandmother, but I have many. My Chef Instructor, James Hensley, at Johnson and Wales was a huge influence. I have worked with incredible people along the way that have been and continue to be people that I look to for inspiration in cooking. My team now is comprised of some of the most accomplished chefs I have ever worked around. They are all better cooks than I am, but I run a damn good kitchen.
How old were you when you realized you wanted to be a chef? 19
Why did you become a chef? I graduated from Culinary School and was immediately offered the position of Executive Chef at a Top Zagat-rated restaurant in Houston, Texas. Although given the title at a young age, that doesn’t make you a chef, nor does attending a culinary school. Experience makes you a chef, and truly it is something that your peers bestow upon you rather than a self proclamation. Chef is a bastardized term in the industry and used very loosely. Let’s be real, we play with food.
If you could be anything other than a chef, what would you be? I would love to run charter fishing boat trips in a tropical place. Racecar driver is also tops on the list but not likely. I was going to school to be a lawyer when I realized I should do what makes me happy, cook for people. My dad wasn’t too keen on me being a lawyer. He used to tell me “why can’t you be something more upstanding like a professional wrestler?” Just a slight taste of the humor I grew up with.
Where did you go to school? I got my undergrad from Southwest Texas State University which is now Texas State. I got my culinary degree from Johnson and Wales Univ.
What’s your dream job? To put together a team of people (which I’ve had the opportunity to do at Meyer) who are the best at what they do in the restaurant industry. Then to be able to use that team to help all of the small restaurant owners across the nation that are working through hard times. With the expertise of this group, we could help a lot of people and save them from going under in one of the toughest industries in the world. Nine out of 10 restaurants fail in the first year, and of those that survive, only seven out of 10 survive the second year. Many times, the reasons for failure are things that can be fixed before the worst happens.
What’s the worst job you ever had? When I was 13, I was a busboy at a diner in PA. It was not enjoyable and almost ran me away from the business.
What do you always have in your refrigerator? Bacon, Beer, Meyer Natural Angus, Cilantro, Home Made Salsa, eggs.
What’s your favorite guilty pleasure? Eggs Benedict or Corned Beef Hash. Artery clogging sweet, sweet love…
If you were a type of food, what would you be and why? Spicy and probably well marbled! Look at me.
Do you like cooking for large numbers of people? It has its rewards, but mostly it’s a personal sense of accomplishment. I like groups of 4 – 8. You can be very personal and truly show your individual creative artistry.
What do you like to do when you’re not cooking? Play with the kids, hike, climb 14,000 ft mountains, golf, be in the mountains with the family and friends. I live where people go on vacation. It is awesome here.
What’s the most exciting thing you’ve ever done? Had kids! Zoe is 6, and she is my very dramatic and people-loving princess. Mason is 8 and is mini me. Obviously an awesome kid. Just kidding.
Do you like to travel? If so, where do you like to go? Yes! Just got back from 8 days in Costa Rica. I would go back in a second. I love Italy and have been several times. I would love to do more international travel, but we are waiting until the kids get a bit older so they will actually appreciate it instead of telling us that their favorite part of any trip is the pool at the hotel.
Do you have any pets? We have a 130 lb Bernese Mountain Dog. Big ball of hair that snores so loudly on the hardwood floors that it can be heard throughout the house.
Do you have a favorite snack? Is it bad to say Bacon? I have a tattoo of bacon. Bacon makes everything better.
What is your newest obsession? Climbing mountains. I have done 5 or 6 of the 14’ers. We do them every summer now. It’s a huge sense of accomplishment when you get back and look at what you just did. It puts all things in perspective.
Are you on social media? Oh yeah. Facebook, Linked In, etc…
What’s your favorite food? Seriously? I guess the right answer is Meyer Natural Angus Beef … obviously accompanied with Bacon.
What’s your favorite MNA recipe? Any of the Chef to Chef items, particularly the Osso Bucco. Aside from that, when I first had the MNA product, a friend gave me two NY Strip steaks and just said to give them a try. My wife and I took them to our cabin, and I cooked them over an open fire with only Kosher Salt and Black Pepper. She took the first bite, looked at me and said, “This is the best steak I have ever had.” Now keep in mind that she has had my best fine-dining cooking at many restaurants across America--cooking that I have received wonderful reviews and awards for. But this simple steak was her favorite. I then took my bite. I had to agree; it was the best I had experienced as well. Meyer Natural Angus allows you to let the food speak for itself and doesn’t require Chef artistry to make it a memorable meal.
Have you ever been on TV? Yes, several times. Many times on local television in markets across the US. Also a few times on national TV.
Do you do any philanthropic work? My mom ran national nonprofit organizations her entire life. We have and continue to support the many causes and charities that she was so instrumental in helping.
Tell me about your best experience in the kitchen? What about your worst? Best/Worst – They go hand in hand. Any day running a kitchen will have both. That is the beauty and draw of doing it. It is an adrenaline rush like no other. The coolest part is, you fight all the way through the night, then it is over. You clean up, go home, hopefully sleep and then … You do it all again the next day. It is addictive.
What else should we know about you? I am blessed. I live in a great place, and I have an incredible family that supports me and puts up with me. I work with a great team and wonderful owner, and I get to meet and help chefs across America.