Your Kid Eats What? Chef Dads Share Their Surprising At Home Menus

Father’s Day is all about honoring dad, but for those papis who are skilled in the kitchen, they’re often the ones expected to whip something up in the kitchen. Here’s what these chefs feed their little ones:

Chef Michael Lewis, KYU, in Wynwood

Chef Lewis’ daughter came into the world just one month after the opening of his acclaimed restaurant.

“She picks what she wants from the fridge and cupboards (eggs, oatmeal, arepas, fruit, yoghurt, or little of everything). We cook together; her with her tupperware, pots and spoons on the floor and me on the stove. Whatever she picks for breakfast we both eat and enjoy together.” [pagebreak]

Chef Josh Elliott, The Restaurant at The Raleigh

Chef Josh Elliott is a relatively new dad. As “guys guys”, he and Jack love hitting the grill.

“We love to grill! Our go-to would be grilled ribeye and scallions, bbq chicken thighs, and Nathan’s hot dogs on potato roll with mustard, relish, and sauerkraut. We also love our grilled veggies in the summer; corn with lime butter, grilled asparagus and recently we created a new dish with broccolini, leek and pomegranate salsa verde. We look for any excuse to turn on the grill, enjoy the sun and have a nice ice cold adult (for me) and non-adult (for him) beverage. “ 

Chef Dustin Atoigue, Mondrian South Beach

Chef Dustin’s daughter is his biggest fan — followers might remember her cheering him on on the stage at South Beach Seafood Festival last year.

“It’s important for me to teach her to make food that is part of her heritage. I always teach her Guam (Chamorro) food or Puerto Rican. Usually red rice and sancocho or some types of stews. She’s coming along — still in the “OMG” phase — but she always wants to help me cook, even at work.” [pagebreak]

Chef Craig Wallen, Le Zoo

When Craig Wallen is not hosting dinners with Martha Stewart or serving up the plats du jour at Le Zoo, he’s hitting the grill with his kids.

“My son really loves to get his hands on the food so I’ll let him help me with the prep and work the grill a little.  Give him some gooey stuff to get gross with, have him season and turn a couple things on the grill and eventually, get bored and go play games until the food is ready.  We like to do Parillada (My wife is from Paraguay) pretty often which is just a mixed grill. You can prep everything ahead, marinating and seasoning the meats, make some cucumber salad or grilled veg with the meats, then it’s just tending the fire and drinking cocktails while it cooks.  My pro tip: The more the kids are doing, the less you’re doing so put them to work and kick the dogs up with a cool one.”

Executive Chef Thomas Stewart at The Villa Casa Casuarina

When Chef Thomas Stewart isn’t whipping it up at Gianni’s at The Villa Casa Casuarina (formerly known as the Versace Mansion), he’s home preparing southern comfort food with his daughter. 

“On my days off, my daughter and I always put on our chef hats and team up to prepare some delicious southern comfort food; fried chicken, shrimp and grits, biscuits and gravy, etc. The best part of cooking with my daughter is that she gets to see how passionate I am about food and I get to teach her all kinds of cooking techniques.” [pagebreak]

Chef Aaron Sanchez, Johnny Sanchez

Sanchez’s ideal Father’s Day would, of course, start with his little one letting him sleep in, but after that, it’s go-time.

“I guess we’ll start with a late breakfast or brunch sort of thing. Huevos rancheros would be great, with lots of beans, fresh tortillas, and a nice spicy salsa. And for me, tons of rosé. And then my son would kick back, have fun, and hopefully try something new.”