Growing up in Nova Scotia, Canada, Daniel Burns could have never guessed he would become head chef and partner of a Michelin star restaurant in New York City. With his background in mathematics and philosophy, he seemed destined to become someone's most interesting high school teacher.
Instead, he left the familiarity of the east coast to head to Vancouver and focus his efforts on food. This risky decision eventually led him to move to Europe where he worked in some of the most influential restaurants in the world, including Fat Duck and Noma. After moving back to NYC to help launch Momofuku, he opened his own restaurant, Luksus, and beer temple, Tørst. We visited him at Tørst in Greenpoint to find out more about the man some know as “True Grit”.
How does being from the east coast of Canada influence your cooking style?
I think my appreciation for wonderful seafood. Growing up, smoked fish, mussels and lobster were eaten often and always very fresh. Some of the best seafood in North America comes from the Grand Banks so I was spoiled by that growing up. Also things like dulse (red seaweed) and traditional ingredients like fiddleheads and blueberries also find their way into menus—of course they are available all over, but are wonderful in Nova Scotia. My mother's side of the family are from New Brunswick, and so I do also find inspiration from some Acadian influences from time to time.
How does being from the east coast of Canada influence your cooking style?
I think my appreciation for wonderful seafood. Growing up, smoked fish, mussels and lobster were eaten often and always very fresh. Some of the best seafood in North America comes from the Grand Banks so I was spoiled by that growing up. Also things like dulse (red seaweed) and traditional ingredients like fiddleheads and blueberries also find their way into menus—of course they are available all over, but are wonderful in Nova Scotia. My mother's side of the family are from New Brunswick, and so I do also find inspiration from some Acadian influences from time to time.
Who do you look up to the most in the culinary world?
I have some wonderful mentors - Heston Blumenthal, who I worked for at The Fat Duck back in 2004, David Chang who I moved to New York to open the test kitchen at Momofuku for; and of course René Redzepi who has inspired a generation of cooks and chefs. My time at Noma (2006-9) was a wonderful experience because it was such a time of growth for Noma. To have been part of that was truly unforgettable and has influenced how I think about food the most.
If you could have a beer with anyone who would it be?
I think I would have to choose Zinedine Zidane. He's one of my favorite footballers of all time; and I think would be wonderful to pick his brain on football and life in general.
We've heard you play ball hockey your nickname is True Grit. Please explain.
Haha... I guess there might be some resemblance between jeff bridges and I?! I think more it speaks to my 'fully committed' style of play :)
What’s your favorite recipe from your new cookbook Food & Beer?
I'd have to say the meat pie as it's my mother's recipe an homage to how wonderful a cook she was. Additionally, the lobster relish snack—one of the most well-received that we have offered at Luksus to date.
