Interview: Graham Elliot at the Capital One® Kick-Off Tastemaker Chicago Event

This post is sponsored by Capital One®.

Hi guys, Dan here of @dansdadlife on Instagram (yes I will shamelessly plug myself in the first sentence)!

Being Erica’s husband has automatically given me a lifetime full of love and happiness (aww, I know, I’m so sweet). BUT, ever since she’s grown her blog into a full-fledged business, I’ve gotten to experience some once-in-a-lifetime opportunities and learn about some amazing brands.

Last week, Capital One reached out to tell her all about their newest Savor® Rewards Credit Card and invite her to an exclusive event open to cardholders only. We learned that the card gives you 4% back on dining and entertainment, and since that’s how we love to get together and create memories with friends and family, it couldn’t be more of a fit for us. I mean honestly, if you’re able to get rewarded for going on a date night or catching a football game with your buddies, it’s a win-win all around, right?

If that wasn’t enough, as a cardholder, you also gain access to exclusive events, like the very exclusive, Tastemaker Chicago. They invited her to experience the Tastemaker Chicago kickoff dinner, prepared by Graham Elliot and Matthias Merges of the Chicago restaurant, Gideon Sweet. As if that wasn’t enough of an exclusive event, she was invited to have a private interview with MasterChef and TopChef judge, Graham Elliot.

Lucky for me, Erica had to go her sister’s bridal shower and I eagerly stepped in.

I couldn’t have been more excited for this opportunity because Graham Elliot is awesome. Erica and I were HUGE MasterChef fans and now love watching him on TopChef. I got the opportunity to ask him some questions that confirmed 100% he is just as cool in person.

We may even be long lost brothers, I mean just look for yourself:

  Here are the questions and answers from the interview:

Dan: Thank you for taking the time to sit down! My wife and I are super big fans. She’s totally bummed that she couldn’t make it, but sometimes you send in the B team when the A team can’t make it.

Graham: That’s the key to being a humble guy!

Dan: My wife and I came up with a few questions. I don’t think she wanted me free styling it because I’d probably just ask about your glasses and get nothing accomplished! So last night we came up with a few questions! Rapid fire I guess?

Graham: Let’s do it!

Dan: First, tell me about this exclusive event with Capital One tonight!

Graham: Today we’re here at Gideon Sweet because we have this amazing Capital One Savor card and these are some of the most elite cardholders coming in for a behind the scenes dinner. I’m going to come out and describe each course, they are going to see what goes on in the kitchen and the ideas behind what we do. At the end, we can interact, take pictures, hold hands (laughs) and do whatever we wanna do! I think that’s what’s fun is that they get to really get in here and not just have dinner. They get to have an experience and that’s what this card is based off.

Dan: Nice! So, take me back, what initially brought you out to Chicago, because you’re from Seattle originally, correct?

Graham: Yeah! I was born in Seattle, but my dad was in the Navy, so I ended up going to all 50 states living at all the places we were stationed.

Dan: Oh, nice.

Graham: Yeah, so I moved to Chicago at age 20 to work for Charlie Trotter and did that for three years.  What was interesting (and we’ll come full circle here), was one of the biggest and most influential people in my life, not just professionally, but personally, is Matthias Merges. He was the number two run in the kitchen at Trotter and we’ve partnered to do this place, Gideon Sweet. I’m out here like wearing glasses and he’s the Jedi in the back.

Dan: You paid your dues to get there though.

Graham: Ahh, true.

Dan: Is there something you feel Chicago excels at culinary-wise?

Graham: Absolutely. I think what’s neat about Chicago is that when I moved here, you had so many different young, up-and-coming chefs that had moved to New York or maybe San Francisco and that’s where they thought the great food was. But, here in Chicago you had some great spots like Le Francais, Charlie Trotter, Tru, and also Everest. What started happening was chefs would come up through the ranks and then stay here. And I think that’s fostered that environment where you have a lot of creative chefs doing, “chef-driven food.” It’s not just like, “I’m an Italian restaurant” or “I just make sushi.” They have that story, personality behind them. And I think Chicago supports its own more than any other city I’ve ever been to. We want people in Chicago and we want them to succeed.

Dan: What has working on TopChef the past couple years been like? Is it fun to see the next wave of culinary talent?

Graham: Yeah, it’s interesting because I did 10 seasons of MasterChef with Gordon…

Dan: My wife and I were obsessed with that show. When we started dating, I would only watch sports. We had to find some mutual shows, and that was one of them. MasterChef Junior was actually good for me, because as you were explaining it to a five-year-old, I was like, “Ah, I could follow along with this!”

Graham: That’s great! Now, I’m doing TopChef and TopChef Junior. To me, the big difference is MasterChef is more like home cooks and TopChef really is people that have their own restaurant or are running their own kitchen as chef de cuisine. There is more on the line professionally and I get to judge differently. Not more harshly, but not like, “everyone is doing great.”

Dan: Even the kids?

Graham: Yeah! Well, because the kids have like eaten at the French Laundry and Alinea! Ya know? So…

Dan: So, you let them have it?

Graham: Yeah, totally! Get out of here! You’re not going to win (laughs). No, not really. But, honestly, they are so talented.

Dan: I’ve heard in addition to cooking, you play guitar and you’re very into music. How has that passion helped you take on the role as the culinary director of a local music festival. What has that been like?

Graham: Yeah yeah, I always say all chefs are failed rock stars. They all wanted to play guitar, sing, play in a band. Things like that. There’s a lot of similarities between food and music. Composing a dish is like composing a song. There are notes, ingredients, a menu is like a set list. Things like that. For me, being part of the music festival is great. I get to cook for these headlining bands I’ve always looked up to and loved. I also get to see 100,000 people each day for four days. This year we served 20,000 lobster corndogs!

Dan: That’s a lot!

Graham: Yeah! It’s pretty awesome and I’m there the whole day walking around and it’s funny because people do still recognize me, but I’m still just dancing and just doing my thing.

Dan: So, do you get to enjoy most of it?

Graham: Oh yeah, there are benefits, too! Like one of my favorites is playing and I get to go sit on the side stage and watch, it’s pretty cool.

Dan: That is pretty cool. You get to live out the other half of your dream. So, as a dad of three, how do you balance all being a restauranteur, TV personality and chef? I just have a normal job and one kid, so I can’t imagine triple the kids and triple the responsibility. Any words of advice?

Graham: I think anyone would tell you, maybe you have one kid or maybe you just have a spouse, but the work life balance is something everyone strives for. When you’re in this lifestyle, I say it’s not what I do, it’s who I am. Like, I’m going to get a call tomorrow saying we need you in LA on Saturday and now I’ve got to change my schedule around and find a way to do it. I think for me, it’s quality over quantity. Birthdays, I make sure I’m here and make sure I’m part of the planning. The other thing is, there’s all these great events and I bring them with me to all of those. So, they do get pampered a lot.

Dan: So, are you able to unplug? I know with me, my wife started her own company and I started mine and it’s crazy. Are you able to just put your phone down and hang with the fam.

Graham: I sleep with my phone on my face. It’s so bad. I’m the first to admit it. I’m texting my kids at the dinner table and they are on their devices (laughs). But no, it’s very hard to try turn this off, because you’re also always looking for the next thing. Like if you’re in a business and you’re the VP and you’re hoping you can make partner…and that’s going to help you to open your own firm, you’re always hungry for the next thing. Like, I’d love to open a new restaurant, I’d love to have a new kids cookbook and I think it would be great to open up a cooking school. You know what I mean? So, it’s hard to just clock out and go home.

Dan: I hear you! So, we know with the Capital One Savor card you can earn 4% cash back on dining and entertainment. With that in mind, if you could create the ultimate date night for your wife in Chicago, where would you go and what would you do?

Graham: Wow, that’s a good one! It would probably be a baseball game or a trip to the museum

Dan: I know you’ve bounced around a lot, are your sports allegiance mostly Chicago?

Graham: Yeah, so, I love baseball history in general. I love the romance. The Americana. When I moved here and stayed here, I had to start liking the local team! I’ve been to 26 out of 30 ball parks and because I feel like I’ve lived all around, I have the ability to get in there right away and realize “this is why I love this team!”

Dan: Awesome! Are your kids excited about getting in the kitchen? Any picky eaters?

Graham: The youngest is probably the pickiest, but likes to cook! He just doesn’t like to eat it. The middle one eats everything off everyone’s plates and loves to cook. They’re both going to be part of this new chef council for kids stuff. Helping out with new kids menus. Our oldest is not really interested in it. So, what can ya do? Two out of three ain’t bad.

Dan: Yea, that’s pretty good, man! For a first timer visiting Chicago, what is the one thing you recommend they eat?

Graham: I abhor deep dish pizza. It’s the worst thing in the world.

Dan: Same!

Graham: It’s like a lasagna. A famous late-night host said, “I don’t know whether to eat it or throw a quarter in it and make a wish.”

Dan: I grew up in Boston and so I obviously hate New York, but thin style pizza is SO much better. You need to take a nap after Chicago deep dish. Only time I eat it is when guests are visiting. I never order it on my own.

Graham: Yeah, I guess then you have to go. I’m just not a fan. But, I’m a huge fan of hot dogs.

Dan: I like ketchup on my dogs though and Chicago doesn’t do that.

Graham: Yeah, you’re not supposed to! My favorite is onions and sauerkraut with a little grainy mustard. You’re not getting that here. Not to get nerdy, but think about this: hot dogs are obviously German as far as where they really originate, but there are so many slaughterhouses in Chicago, that we are the butchery capital of the US. Putting meat in a tube and going to town, that’s like what this city is based on. I love it.

Dan: So, what’s the story behind the name of your new restaurant, Gideon Sweet?

Graham: Chef Matthias is a big fan of classic cookbooks and talking about farming. We found this book that was talking about heirloom apples in the 20’s. There was an apple called Giddeon Sweet that originated in Minnesota and almost went extinct. They have some seeds and started doing some trees in Washington so we thought it was a cool rebirth kind of name.

Dan: Nice! Last question! What’s a menu item at Gideon Sweet that people can’t leave without tasting?

Graham: Probably the bone marrow croquette. You know, a croquette is like a fried little fritter, but we take raw bone marrow, mix is with mashed potato, fry it up, and top with bonita flakes and spicy mayo. Yeah, that’s one that everyone seems to love.

Dan: Do you have any of those Gideon Sweet Apples here or are they super rare you can’t even get them?

Graham: Nope, exactly. You can’t get them. I wish I could. I want do candy apples on the menu and stuff like that.

Dan: That would be great. It was awesome chatting with you.

Graham: You too!

See, I wasn’t wrong. Graham Elliot is a culinary rockstar. I had such a blast talking to him. I got to continue the night with an incredible five-course tasting menu that was truly the work of chef geniuses and true Tastemakers. Capital One cardholders get the chance to access these exclusive events and, trust me, after going to this one, I certainly don’t want to be missing another.

As much as I missed Erica, I am stoked I could check out an awesome event, let me know if you think she should let me fill in for her more often.

Stay cool,
Dan