Hadley Schmitt

Hadley Schmitt refers to himself as a "market-driven chef", taking cues from the seasons for his recipes. He starts with what’s in peak season, and applies creativity from there. Simplicity isn’t to be overlooked, however. "I’m constantly developing flavors and being methodical, but I’m a big believer in simplicity. I like making a cucumber taste the way it’s supposed to taste. When you’re doing market-driven food, it’s the combinations that make it more interesting." At the time Schmitt plated his Spoonful, both apples and scallops were in peak season.

For Schmitt, having the proper tool at the exact moment you need it is paramount in a busy kitchen. "Part of my routine is to collect the different range of spoons I want for the day, so when we open for business they’re all in the right place. When you’re busy, you really need to shave seconds off what you’re doing. The confidence of having the right tool in your hand helps you do things more efficiently."