Chef Martin Heuser, Part Two: Top sirloins, Maldon Sea Salt and wild turkey
Yesterday, Westin Crown Center’s Executive Chef Martin Heuser shared his love of hunting and his experiences growing up in the kitchen of his family’s restaurant in Bonn, Germany. Tomorrow, he’ll talk about the joys of ordering room service. Today, he dives into the ingredients and restaurants he loves around Kansas City.
What are your culinary inspirations? A lot of it is seasonality.
I’m not a big fan of having products available all year long because I
know they travel far. I’m always looking for seasonal ingredients, like
fiddleheads, ramps, asparagus, and spring lamb. Seafood is the same
way. Right now, we’re switching from mahi mahi to halibut.