Brent Menke – a truly “World-Class” Chef

Brent has cooked professionally for nearly twenty years. Prior to joining The Farm Table, he served as Chef aboard Paraffin, one of the finest luxury motor yachts sailing the planet today. Here, he provides a glimpse into his philosophies on cooking.

In my opinion, fine cuisine absolutely must be ingredient-driven. Without superior raw materials to work with, the best chef is inevitably doomed to fail. And I don’t like to fail, ever.

Being chef aboard Paraffin provided its own special set of challenges and rewards.  Cruising to some of the most wondrous places on Earth yields one a real gastronomic bonus; access to some of the rarest, freshest ingredients of all. This provides exciting opportunities for a chef to expand his knowledge and imagination while creating new and - ideally – truly great food. Aboard Paraffin we served a well-travelled clientele that included celebrities, royalty and presidents. Consequently, we were frequently asked to create dishes. The demands could be monumental and at times, sleep was optional. No matter what, the show always went on – and with a smile. Challenging as it was, this experience gave me an astounding insight into the literal world of food at a relatively young age, and I valued every moment.

What has most shaped my career? Without question, my wife and her family. Her constant support – and time spent at the family farm in France - has taught me the critical importance of ingredients.  My wife’s grandmother is a formidable battleship of a woman, strong and weathered with age, and fiercely protective of her family, yet she has such a natural way with food.  With eggs from the hen house, a rabbit for the pot, some carrots fresh with garden soil and peaches still warm from the tree, she produces the kind of comfort food only a lifetime of experience can provide. My wife’s father taught me that if you put love both into the garden and your work, it gives you beautiful things in return, just like a family.

My philosophy on food and life comes down to a single word: respect. Respect for the ingredients, respect for those you serve, respect for those who work for you, and respect for yourself. And I do believe if you love your work, you will surely taste it.

Brent Menke

Chef  - The Farm Table