Four Inane Questions with Fénix Chef du Cuisine Chad Hughes
Courtesy photo
Chef Chad Hughes is closing in on his tenth anniversary here in Kansas City. Originally from Aurora, Missouri, the culinary pro always knew he had an affinity for the kitchen.
“My true start was probably spending days with my grandma learning how to cook everything from chicken noodle soup to divinity candy,” he says.
He tells us he’s been working locally in the Overland Park area for eight years now after graduating from L’École Culinaire, which was formerly based on the Plaza. Chef Hughes now helms Fénix at Strang Hall, where he helps curate and hone their eclectic taco-centric menu. While a taqueria by day, Fénix’s menu transforms at dinner into elevated Latin cuisine.
Aside from work, Hughes is an avid Chiefs and St. Louis Cardinals fan.
“Getting to enjoy the Chiefs has been one of my favorite parts of being in the city since I moved here,” he says. “Not to mention the opportunity to enjoy the wonderful food selections KC has to offer.”
We sat down with Hughes while he was putting the finishing touches on some new menu items to pepper him with our whackadoo questionnaire. Speaking of peppers, we now know more about the Scoville scale than any mere mortal should. Bless.
The Pitch: What’s a recipe you could create completely from scratch—while blindfolded?
Chef Chad Hughes: From scratch? Beef stroganoff—but the blindfolded part might prove a bit difficult, however! Making sure the pasta is kneaded correctly and thin enough while rolling it out would definitely prove to be the hardest challenge. Aside from that, ensuring that the steak and mushrooms are cooked properly would be the easiest part.
If you were a pudding, what kind of pudding would you be?
Definitely chocolate pudding. My mother can attest that I was always a chocolate fiend as a child. Even today, I still have the same love for anything chocolate, so why not be it myself? The rich flavor also portrays my personal love for my indulgent side when it comes to food. I don’t like to deny myself the pleasures I get from eating hearty meals, even if it’s not always the healthiest of choices.
What color combination will you absolutely, positively never wear?
Almost any combination of green—with anything. Old school rivalry helped ensure that green has never been a part of my wardrobe. Plus, I find it incredibly difficult not to have the green be the focal point of the entire outfit. It’s not often I really get to try to put together a full outfit for functions, but when I do, I always try to ensure that the entire ensemble can be seen as a whole. Maybe someday I’ll learn a bit more about fashion and be able to fit in some more color schemes, though.
Admit it, how long could you survive eating vegan food?
Not long at all. Vegetables are something I’m trying to incorporate more into my diet these days, but being able to give up some of the best food options in life would be incredibly hard. Beef and pork are big staples in my diet, which goes along with my personal choices to enjoy food to the fullest. Not saying that veggies are a bad thing, but I’ll never be convinced that there’s anything better than a perfectly medium rare steak with a silky demi-glace.
Bonus 5th Question: In a breakdance battle, what would be your go-to move to win?
If I were capable of pulling off a spinning handstand, I’d for sure try to flip out of one and land right in my opponent’s face. The flair—and the stare-down—would no doubt help ensure victory. Being able to pull something like that off would be an epic portrayal of athleticism and coordination I wish I was capable of.
