Starker’s John McClure won’t eat canned water chestnuts, can’t resist cinnamon rolls and might just open a taqueria

The first night that executive chef John McClure worked the kitchen at Starker’s Restaurant, the dining room had eight covers. A little over a month later, he was busting out 700 plates of food for 146 tables on Valentine’s Day.

“If you’re not going fast, the one-man line will eat you up,” McClure says.

But the former Navy cook and son of a cattle rancher is no stranger to pressure. Rather than be consumed by the pace, McClure became hungrier for greater challenges. He purchased Starker’s in 2006 and has spent the past five years building a dual menu that honors the restaurant’s classics — Starker’s has been on the Plaza since 1972 — and allows him to show off some of the Southern style that he picked up while working at Brigtsen’s in New Orleans. 

Today, chef McClure talks about where to eat in Kansas City and who can claim to have the best tacos in town. Tomorrow, he’ll share how he got his culinary start at the county fair, and on Friday, he’ll forever change your opinion of the ribeye.