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Meet the Chef: Austin Blake at SAVI Cucina + Wine Bar

Posted by MPM Leave a Comment

Chef Austin Blake smiles while preparing a dish at SAVI Cucina + Wine Bar in Mount Pleasant, South Carolina.SAVI Cucina + Wine Bar offers an upscale coastal Italian dining experience with an extensive wine list and certified sommeliers to help you find the perfect pairing to accentuate any dish. They serve lunch, dinner and brunch, and boast a wide selection of wines from Italy and around the world.

Shrimp radiatore, grilled octopus and eggplant parmigiana are just a few mouthwatering examples featured on their well-balanced menu. The visionary behind the menu is chef Austin Blake, who has worked as a chef for 14 years. “I love the creativity, I love working with the staff. I get a lot of inspiration from the people around me. I like to surround myself with people from all cultures and backgrounds,” Blake said.

Blake was fortunate enough to get to work in a great kitchen with professional chefs when he started his career. He was hired as a prep cook at the Salamander Middleburg resort and spa in Middleburg, Virginia, a Forbes 5-star hotel. Unfortunately, the kitchen was understaffed, and they had no choice but to train him on the grill station. “I recognized my opportunity and realized that I loved it; I worked at every station on my way to the sous chef,” Blake shared.

From there Blake moved to Philadelphia to work at one of the best restaurants in the country, Vernick Food & Drink, James Beard Award-winning Chef Greg Vernick’s contemporary American bistro. He wanted to strengthen his foundation as a cook so he started at the bottom and worked his way up to sous chef again. Four years ago, Blake decided to take an opportunity to open the Oystercatcher at Wild Dunes as his first head chef job.

Even though he enjoys cooking, spending time with family, especially his two nieces, is what Blake cherishes the most. When asked about his favorite dish to prepare at the restaurant and at home, Blake laughed. In the restaurant setting, Blake loves cooking whole fish. “There is nothing like butchering and deboning a whole branzino then serving it to a guest and seeing their face when they realize it’s completely boneless,” Blake explained. At home, Blake keeps it simple with a sausage, egg and cheese on a bagel or a turkey and cheese sandwich.

Still going strong after a 14-year career, Blake offered advice to prospective chefs. He stressed that any good restaurant is always looking for staff who are willing to learn. If you have a positive attitude and a willingness to learn, Blake said there will always be a place for you in a quality kitchen. Going to culinary school is encouraged though not necessary. Kitchens are like schools in and of themselves, he said.

By Maurice J. Frazier

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