Fab Chef: Stephen Wambach of Formento’s – Updated

Updated: Chef Stephen Wambach is no longer at Formento’s as of September 2016.

Meet Chef Stephen Wambach. Wambach joined Formento’s, a B. Hospitality restaurant, earlier this year. He comes from an impressive background and has trained under many famous chefs around the world.

Wambach launched his new menu at Formento’s in June. The Southern Italian-inspired menu is refreshing and light with a focus on high-quality seafood and fresh vegetables.

I had the honor of sitting down and talking to Chef Stephen Wambach. Check out my interview here…

1. How did you start your career as a chef?

SW: I grew up being around food and cooking. My grandparents had a German butcher shop in Brooklyn. My dad’s side had a farm, where they would raise chickens and sell the eggs at a farmer’s market. I was terrible in school and wasn’t a very good student. During high school, I started working at a deli. I learned about butchery and how to use a bandsaw by the age of 17. After high school, I moved to Colorado to pursue my passion in cooking. I read numerous cookbooks and developed my skills and knowledge through these books. I moved back to NYC and went door-to-door at various restaurants in search of a job.

2. What are some of the past kitchens you have worked?

SW: Prior to Formento’s, I was the Executive Chef at Four Seasons for two years. My first role in the professional kitchen was at the Royalton Hotel. I was mentored by Chef Claude Troisgros who took me under his wing. Then 911 happened so we moved to Miami to work at Blue Door in the Delano Hotel. I was hand-selected by Troisgros to work as the sous chef under Chef de Cuisine Damon Gordon. I’ve also worked at C&B in New York, Troisgros’ Olympe in Rio de Janeiro, Marc Forgione in New York, and BLT Steak New York as well as several other BLT locations in different cities.

3. What were some of your favorite foods growing up and how did that affect the way you cook now?

SW: I grew up eating chicken, white rice, and canned corn. Being around all the cooking at grandmother’s house, where we would roast the chicken, glaze the ham, pick the vegetables fresh out of the garden, etc. made me really appreciate quality ingredients.

A good restaurant is judged by the chicken dish and we have a great Brick Chicken at Formento’s.

4. What would you call your style of cooking?

SW: Nowhere to hide. There is so much smoke and mirrors with food. I’m not into the modern style. My style of cooking is on the classic side.

5. What was the inspiration for the new menu at Formento’s?

SW: Respecting what the restaurant was built on. The new menu is light, colorful, bright, and flavorful with a strong focus on fish and vegetables. I get the ingredients from Green Street Market.

6. What are some of your personal favorites on the new menu?

SW: Prawns Palermo is a simple dish that someone can make at home but it comes with a special technique. The Whipped Ricotta is also a very simple dish with summer vegetables and country bread but it is very fresh and will be adapted with the seasons. The Paccheri was the first pasta I made here. The best bite is when the blue crab, green onions, and snap peas all fall into the crevice of the pasta.

The Brazino, which is wood-grilled is the heart of the kitchen. It’s the best when you walk into the restaurant and you smell the burning wood, especially in the fall.

The Skirt Steak is simple but if charred properly, it is delicious. I love chicken and our Brick Chicken is fantastic. All the dishes are made with fresh Italian ingredients with classic cooking techniques.

7. What are some ingredients you can’t live without?

SW: I can’t cook without shallots, white wine during the summer months, bay leaf, any kind of vinegar, citrus, olive oil, and wild-caught fish. I also love cooking with fresh, seasonal ingredients.

8. How do you see the menu evolving in the future at Formento’s?

SW: Given the neighborhood, I see the menu evolving in a fun way. The ingredients will change with the seasons. I’ve learned you never get it right the first time. I like to challenge myself and think about how I can make the dish better. We will still have the classic favorites.

9. Where are some of your favorite places to eat on your days off?

SW: One of my favorite places to eat is Sumi Robata Bar. It’s simple, easy, and no nonsense. I also like to go up to Argyle. Boka is great, too.

I like to cook at home a lot. I feel it’s important to take time and rest on your days off. I did a lot of traveling the past 18 years so it’s nice to relax at home. With all the traveling, I really haven’t had a place to call “home” for a while, so it’s great to finally call Chicago home.

10. Do you have any advice for aspiring chefs?

SW: Keep your head down. Take notes of your mistakes so you can make sure you don’t screw up the next day. Be self-aware. Stay inspired. Work outside of work. I recommend reading at least one cookbook a month. Taste things by reading them.

It takes a lot of luck, determination, and sacrifice to make it in the business. You have to be fully committed.

Thanks, Chef for your time!

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Formento’s
West Loop || 925 W Randolph St, Chicago, IL || P: (312) 690-7295

Have you tried the new menu, yet? What are your thoughts?

Live the Fab Food Life,
Soo