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April Bloomfield
314 W. 11th St.
New York, New York
212-620-0393
The Breslin
Ace Hotel, 16 W. 29th St.
New York, New York
212-679-1939
The John Dory Oyster Bar
The Ace Hotel, 1196 Broadway
New York, New York
212-792-9000
Why she won Because her terrific gastropub menu infuses modest British dishes with spirit and sophistication.
Born Birmingham, England; 1974.
Education Birmingham College of Food, Tourism and Creative Studies, Birmingham, England.
Experience Kensington Place, Bibendum and River Café, London; Roscoff (one Michelin star), Belfast, Ireland; Chez Panisse, Berkeley, CA.
How she got into the food business "My sisters were already at cooking school. I didn’t get into the profession I wanted—being a police officer. My mom sat me down and asked, ‘What are you going to do?’ I said, ‘I’ll cook.’ "
First serious kitchen job Working the roast section at the Holiday Inn’s restaurant in Birmingham. "I had never cooked beef rib in my life. They even let me do my own garnish. It was nerve-racking for a 19-year-old, but I had a good go. I felt very privileged."
Best learning experience Working at London’s River Café "for four very happy years. My palate went to a higher consciousness. It was like, Wow, what have I been doing for the last four years?"
How she came to the Spotted Pig Through Jamie Oliver. "Ken Friedman [a Spotted Pig owner] knew Jamie; Jamie had worked at River Café and told Ken about me. Ken brought me over for a whirlwind weekend of food and drink, and to meet Mario [Batali, another Spotted Pig owner]. We all clicked."
Biggest influences River Café’s Rose Gray and Ruth Rogers.
Most memorable cooking experience Cooking on the line at Chez Panisse. "What a trip."
Favorite childhood dish Shepherd’s pie. "Especially at school, when I was doing home economics. When everyone else was making chocolate Rice Krispies Treats, I was having a go at shepherd’s pie."
Favorite kitchen tool A mezzaluna. "I use it for everything—to mince garlic, chop herbs, anchovies, capers. But it’s got to be sharp, or you’re going to mush your ingredients to death. It keeps me in touch with the Italian side of cooking; it’s like, this is what it’s about."
All-time most-memorable meals The Square in London; Craft in New York City.
Fantasy splurge Japan. "The whole thing. I haven’t been."
Favorite cheap eat Tuck Shop in Manhattan’s East Village. "It’s my friend’s Australian-style pie shop; I’m addicted to it. I can’t walk by it without getting a pie. I love the Thai chicken with kaffir lime, lemongrass, Thai basil and chiles. It’s got nice spice, and I like spice. It’s $5 per pie; they’re handmade and perfectly seasoned."
Favorite guilty pleasure Spicy chicken wings. "I go to the Waterfront Ale House [in New York City]. They make their own hot sauce. I just brought my kitchen staff a bottle."
Ingredient obsession Smoked food. "I’m still trying to find the classic smoked trout and smoked haddock. It’s like trying to find the most perfect sneaker; it might take a year. I don’t have the space to do it myself, and I want to source things that are local. I don’t want to get my smoked herrings from England."
What she’d be if she weren’t a chef A deejay. "I’m not very good, though—I do it every now and again."
Favorite cookbook "Right now I’m into [French chef] Stéphane Reynaud’s new book, Pork & Sons. It’s a book all about the pig. It’s so elegant; it has lovely little hand-drawn pictures of pigs and pork dishes, and a lovely, spongy soft cover. It’s from Phaidon."
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