This sponsored article is brought to you by Salt Creek Grille – Princeton.
Salt Creek Grille – Princeton recently appointed Scott Swiderski as its new Executive Chef, overseeing the creation and execution of the restaurant’s highly acclaimed award-winning menu. Chef Swiderski received his culinary training at Johnson & Wales University. With more than 40 years of experience, Chef Swiderski taps his extensive expertise with Asian fusion cuisine to bring a unique flair to Salt Creek Grille – Princeton’s mesquite-grilled menu. Prior to joining Salt Creek Grille, he worked at top restaurants in Miami, Manhattan, and Philadelphia. He’s a Jersey boy at heart, so he’s happy to return to his roots to create a unique dining experience with locally sourced ingredients and scratched-based cooking at Salt Creek Grille – Princeton. Chef Swiderski will work to deliver guests a one-of-a-kind experience with his involvement in menu updates, day-to-day operations, dining preparation and event execution. Here’s the Jersey Bites Chef Spotlight on Chef Scott Swiderski.
JERSEY BITES: What is your earliest food memory?
CHEF SWIDERSKI: Making breakfast in bed for my mother and father when I was 5 years old.
When did you realize you wanted to make cooking a career? Was there an “aha!” moment?
After I graduated from high school, I realized cooking had been my biggest passion since I was 15, so I had to pursue it.
Any interesting stories about where and with whom you started cooking professionally?
Cooking at the local restaurant where I grew up really instilled in me the passion I have for cooking.
What is your cooking style?
I love cooking with fresh, local ingredients.
What is the greatest opportunity that has come to you as a result of cooking?
A huge benefit of this industry is the opportunity to work with passionate, dedicated people.
What is the most memorable meal you’ve had, what did you eat, and where was it?
Lunch at Per Se in New York City. The food and service were amazing!
It’s your last day on earth: what will your final meal be?
Bucatini Amatriciana, which is a spicy pasta dish.
What is the best advice you have to share with young people interested in becoming chefs?
Apprentice with a great chef.
If you could choose to be any food item, what would it be?
What is the one staple food you always have in your cupboard at home?
What is your beverage of choice?
My father-in-law’s homemade red wine.
What is your favorite comfort food?
Chicken pot pie.
What New Jersey restaurant do you enjoy dining at, besides your own?
Cargot in Princeton.
If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
Steven Tyler, Chef Paul Bocuse, and golfer Phil Mickelson. I think we would have a great time of dining and drinking.
Salt Creek Grille – Princeton
1 Rockingham Row