Ok, Interview Rule No. 1: never interview a chef as passionate and as talented as Michael Elliot on an empty stomach. After hearing about his take on flavorful, rustic food, we were ready to lick the carpet in the hopes that someone had dropped a morsel or two. Alas, the place was spotless.
TrackPack: So as an executive chef, you’re the ultimate decision maker, no?
Michael Elliot: I was here when this place was a shell. Every piece of flatware, stemware, tablecloth and napkin was my decision. Every vegetable, fruit, meat, seafood or starch that comes through the door is under my direct supervision.
...We make everything here by hand. I want them to leave knowing they’ve had a true handmade meal – made by culinarians.
- Michael Elliot, Executive Chef
TP: Describe La Bonne Vie Steakhouse for your soon-to-be fans.
ME: American themed, prime steakhouse. Large portions, generously seasoned. Come if you’re hungry!
TP: When did you know you wanted to cook? Did you get it from your mom?
ME: Probably 12 years old. My mom was a HORRIBLE cook! So I took over. Had to!
TP: And how old are you?
ME: 28. But look at the gray hairs (laughs!). Lots of stress. 9am to 10:30 at night. But it's extremely fun. We have a great staff here.
TP: It this a destination restaurant, even if you don't play the ponies?
ME: Absolutely. We have regulars who come here from all over the Erie area - and never gamble at all - just for the dining experience.
TP: You’ve trained at some of the finest restaurants in the country. What brought you back to Erie?
ME: Well I was born and raised here. I love the area. I like the snow. Great summers, great weather. Great people. And I love Presque Isle Downs. Great organization.
TP: When you’re not working, what do you like to eat?
ME: I love to grill pizza. I make the fresh dough, roll it out and make pizza with friends. So good!
TP: So are you the worst diner at another restaurant?
ME: No, I’m the easiest, because I know anything can happen. I don’t send food back.
TP: What’s your measure of a great dining experience?
ME: I want them to leave here wanting to come back tomorrow. We focus on the whole experience – involving the patron at the table. And we make everything here by hand. I want them to leave knowing they’ve had a true handmade meal – made by culinarians.
TP: So what’s next for Chef Michael Elliot?
ME: Next? Lets cut some meat.
And cut some meat we did.
